This skillet of ground chicken, zucchini, and rice began as a weekday rescue on a busy Tuesday evening. I had a pound of ground chicken and a single zucchini in the crisper drawer, plus a craving for something warm and simple that wouldn’t require babysitting multiple pans. The combination of gently browned meat, sweet onion, and tender zucchini simmered with long-grain rice in a savory broth turned out to be exactly the kind of comfort food that keeps dinner stress-free and satisfying. It’s comforting without being heavy, and the textures—crumbly chicken, soft rice, and the slight bite of zucchini—play together beautifully.

I first discovered this mix when adapting a favorite family pilaf into a one-pan meal. The spices are modest—paprika and cumin—but they give the dish a subtle warmth that carries well without overpowering picky eaters. Because it cooks all in one skillet, this dish saves time on both cooking and cleanup. It’s become a rotation staple for quick weeknight dinners, potlucks, and even casual meal prep for the week ahead. When I serve it, everyone goes back for seconds and the bright parsley at the end gives it a fresh finish that feels a little celebratory.

Ingredients

• Olive oil (1 tablespoon): Use extra-virgin olive oil for flavor; it helps brown the meat and saute aromatics without overpowering the dish.
• Ground chicken (1 pound): Choose lean or medium-ground chicken—brands like Perdue or organic local ground chicken work well. It provides tender, mild-flavored protein that pairs nicely with spices.
• Onion (1 medium, diced): Yellow or sweet onion gives a caramelized base note; dice uniformly so it softens evenly in 3–4 minutes.
• Garlic (2 cloves, minced): Fresh garlic adds aromatic depth—press or finely mince to release more flavor into the oil.
• Zucchini (1 medium, diced): Look for firm zucchini without soft spots; dice into about 1/2-inch pieces for even cooking and pleasant bites.
• Long-grain white rice (1 cup): Standard long-grain rice maintains a light, separate texture after simmering—rinse briefly if dusty.
• Chicken broth (2 cups): Use low-sodium if you want to control salt; substitute homemade stock or boxed broth from Swanson or Imagine.
• Salt (1 teaspoon) & black pepper (1/2 teaspoon): Seasoning basics—adjust to taste, especially if using seasoned broth.
• Paprika (1 teaspoon) & ground cumin (1/2 teaspoon): Paprika adds sweet-smoky notes while cumin brings gentle earthy warmth; toasted briefly in the pan they bloom beautifully.
• Fresh parsley (1/4 cup, chopped): Brightens the finished dish—Italian parsley is my go-to for color and freshness.

Instructions

Heat the skillet and brown the meat:Warm 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add 1 pound ground chicken and cook, breaking it up into small pieces with a wooden spoon, until it’s evenly browned and no pink remains—about 5–7 minutes. Look for light browning at the edges; that Maillard flavor is important for depth.Sauté the aromatics:Add the diced medium onion and minced 2 cloves garlic directly to the browned chicken. Continue to cook, stirring occasionally, until the onion becomes translucent and fragrant—about 3–4 minutes. Don’t let the garlic burn; if it begins to brown too fast, lower the heat slightly.Add zucchini and spices:Stir in the diced medium zucchini and cook for about 2 minutes to take the raw edge off. Sprinkle in 1 teaspoon paprika and 1/2 teaspoon ground cumin, stirring so the spices coat the meat and vegetables—this blooms the spices and deepens the flavor.Add rice and broth:Pour in 1 cup long-grain white rice and 2 cups chicken broth, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir well to distribute ingredients evenly. Bring the mixture to a gentle boil over medium-high heat—bubbles should just break the surface.Simmer covered until rice is tender:Once boiling, reduce heat to low, cover the skillet tightly, and simmer undisturbed for 15–20 minutes, or until the rice has absorbed the liquid and is cooked through. Avoid removing the lid early—steam is what finishes the rice.Rest, fluff, and finish:Remove the skillet from the heat and let it sit, covered, for 5 minutes. Uncover, fluff rice gently with a fork to separate the grains, and stir in 1/4 cup chopped fresh parsley. Taste and adjust salt and pepper if needed, then serve.

Storage Tips

Cool the skillet slightly before transferring leftovers to airtight containers. In the refrigerator, keep portions in shallow containers so they cool quickly and evenly—consume within 3–4 days. For freezing, portion into freezer-safe containers leaving a little headspace for expansion, and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a skillet over low heat with a splash of broth or water to revive moisture; microwave reheats work too but cover briefly to trap steam and prevent drying out.

Ingredient Substitutions

If you don’t have ground chicken, ground turkey or lean ground pork make fine substitutes and yield a similar texture. Swap white rice for brown rice—but increase simmer time and liquid (use 2 1/2 cups broth and simmer 35–40 minutes) for proper doneness. For a lower-carb option, replace rice with cauliflower rice—add it in the last 5 minutes of cooking to avoid over-softening. Use vegetable broth and a plant-based mince to convert this into a vegetarian-friendly bowl, though cooking times and moisture may need slight adjustment.

Serving Suggestions

Serve with a bright squeeze of lemon or a dollop of plain yogurt for tang if dairy is acceptable. A side salad of mixed greens with a simple vinaigrette balances the warm skillet nicely. For heartier meals, spoon onto a bed of steamed greens or pair with roasted root vegetables. Garnish ideas include toasted pine nuts, a drizzle of chili oil, or additional chopped herbs like cilantro or mint for a fresh contrast.

Seasonal Adaptations

In summer, add halved cherry tomatoes in the last 5 minutes of cooking for a burst of sweetness, or swap zucchini for summer squash blends. In fall and winter, stir in cubes of roasted butternut squash or a handful of chopped kale right after the rice finishes cooking to wilt it gently. Spices like smoked paprika or a pinch of cinnamon add seasonal warmth during colder months.

Meal Prep Tips

To meal-prep, double the recipe and portion into individual containers for 3-4 lunches. Keep fresh parsley separate until serving to preserve color. If freezing, portion individual servings and label with date—thaw overnight in the fridge and reheat in a skillet with a tablespoon of broth to refresh texture. Cooked rice can firm up in refrigeration; fluff with a fork and add a splash of liquid when reheating.

Every time I make this skillet, it reminds me of quick family dinners and tiny victories—like turning leftover odds and ends into something everyone loves. I hope you find it as reassuring and adaptable as I do; use it as a base to make your own variations and share with friends and family.