One bite of this cheesy, spicy, mouthwatering chicken and rice bake, and you’ll be HOOKED. It’s comfort food in a spoonful – in all the best ways. The rice is slowly incorporated with the sautéed chicken and chicken broth until tender. Then, the zucchini, herbs, and cheeses are added back into the mix once it becomes fluffy and risotto-like. Baked in the oven for complete soft and scoop-able goodness, it’s finally topped with layers of more cheese on top and broiled for a crispy crust.
We finish this dish with some Everything But the Bagel seasoning for a salty kick. Convinced? This chicken and rice bake really is one of our all-time favorites, and although we recommend it especially for the chillier months, it’s one that you’ll make time and time again no matter the season. Enjoy!
Cheesy Zucchini Chicken and Rice Bake
Equipment
- 1 oven-safe pan or baking dish
Ingredients
- 2 tbsp extra virgin olive oil
- 3 small/medium zucchini, chopped
- kosher salt and black pepper
- 1 yellow onion, chopped
- 1 lb boneless chicken breasts, cut into cubes
- 2 tbsp salted butter
- 2 cloves garlic, minced or grated
- 1 1/2 cups basmati or jasmine rice
- 1/2 cup dry orzo pasta (use gluten free if needed)
- 2 tbsp fresh thyme leaves
- 3 cups low sodium chicken broth
- 1/2 tsp cayenne pepper, more or less to taste
- 3/4 cup shredded Havarti cheese
- 3/4 cup shredded sharp cheddar cheese
- 2-4 tbsp everything bagel spice (optional)
- 1 tbsp chopped fresh chives
- fresh basil, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Heat 1 tablespoon olive oil in a large pot over medium heat. When the oil shimmers, add the zucchini and season with salt and pepper. Cook until the zucchini is golden, 5-8 minutes. Remove the zucchini from the skillet and set aside.
- To the skillet, add the remaining oil and the onion. Cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked.
- Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining 1/4 cup of each cheese overtop the casserole. Sprinkle on the everything spice and chives.
- Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil.
