This Ground Chicken Zucchini Rice Skillet is the kind of weeknight dish I reach for when I want something quick, nourishing, and universally liked. I first put this combination together on a busy weekday when the fridge held only a pound of ground chicken, a lone zucchini, and a cup of rice. What started as pantry rescue turned into a permanent rotation: the browned chicken gives savory depth, the zucchini adds tender freshness, and the rice soaks up a fragrant broth. It’s simple, unfussy, and reliably comforting—exactly what I want on evenings when time is short but flavor matters.

I remember the first time my partner tasted it and asked if I could make it every week; the kids asked for extra parsley. Texture is a highlight here: the rice finishes fluffy, the chicken remains moist because it simmers gently with the liquid, and small bites of zucchini soften without becoming mush. Aromatics—onion, garlic, paprika, and cumin—lift the whole pan into something far more interesting than basic rice and meat. Because it's made in one skillet, cleanup is easy and the flavors concentrate beautifully as the rice absorbs the broth.

Ingredients

• Olive oil (1 tablespoon): Use extra-virgin olive oil for the best flavor; it helps get a glossy sear on the ground chicken. If you prefer neutral oil, avocado oil works well too.
• Ground chicken (1 pound): Look for fresh ground chicken with a bit of natural fat (not ultra-lean) to keep the skillet moist. Brands with 7–10% fat balance juiciness and healthiness.
• Onion (1 medium, diced): A yellow or sweet onion adds aromatic sweetness when softened; dice fairly small so it melds into the rice.
• Garlic (2 cloves, minced): Fresh garlic gives bright depth—use a microplane or fine mince to distribute flavor evenly.
• Zucchini (1 medium, diced): Choose a firm zucchini without soft spots; dice into 1/2-inch pieces so it cooks quickly but keeps texture.
• Long-grain white rice (1 cup): Rinsing briefly removes surface starch and helps keep the finished rice fluffy. Jasmine or standard long-grain both work; do not use quick-cook rice.
• Chicken broth (2 cups): Low-sodium broth gives control over overall salt—adjust later. Homemade or a good-quality boxed broth (e.g., Swanson) gives the best depth.
• Salt (1 teaspoon) & black pepper (1/2 teaspoon): Basic seasoning—taste and adjust after simmering. If using salted broth, reduce added salt slightly.
• Paprika (1 teaspoon) & cumin (1/2 teaspoon): Paprika brings mild smokiness and color; cumin adds warm, earthy notes—together they lift otherwise simple ingredients.
• Fresh parsley (1/4 cup, chopped): Stirred in at the end, parsley adds freshness and a pleasant herbaceous finish; cilantro is a fine swap if you prefer.

Instructions

Heat the Oil and Brown the Chicken: Warm 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound ground chicken and spread it in an even layer. Let it sit 1–2 minutes before stirring so it develops a light brown crust, then break it up with a wooden spoon and cook until no pink remains, about 5–7 minutes. Browning builds savory flavor and adds texture to the finished dish. Cook the Aromatics: Push the browned chicken to the side and add the diced medium onion. Sauté 3–4 minutes until translucent, then stir in 2 minced garlic cloves and cook 30–45 seconds until fragrant. Avoid burning the garlic—if it browns too quickly, lower the heat slightly. Add the Zucchini: Stir in the diced medium zucchini and cook for about 2 minutes so it begins to soften but still has body. This short sauté keeps zucchini from releasing too much water during the simmer, preserving rice texture. Combine Rice and Spices: Add 1 cup long-grain white rice, 2 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon cumin. Stir thoroughly to distribute the rice among the chicken and aromatics and to lift any browned bits from the skillet base—those bits add flavor. Simmer Covered: Bring the mixture to a rolling boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer gently for 15–20 minutes, or until the rice is tender and liquid is absorbed. Avoid lifting the lid often; steam is what cooks the rice evenly. Rest and Finish: Remove the skillet from heat and let it sit, covered, for 5 minutes to redistribute steam and set the texture. Fluff the rice with a fork, taste and adjust seasoning, and stir in 1/4 cup chopped fresh parsley before serving.

Storage Tips

Cool the skillet within two hours and transfer leftovers to an airtight container. Refrigerate for up to 3 days; for longer storage, freeze in meal-sized portions for up to 3 months. When freezing, leave a little headspace in the container because rice expands slightly. Reheat from frozen in a saucepan over low heat with a splash of water or broth, covered, until heated through—stir occasionally to distribute heat. For microwave reheating, cover loosely to trap steam and heat in 60-second intervals, stirring between rounds for even warmth.

Ingredient Substitutions

Swap ground turkey or lean ground beef for the chicken if you prefer; adjust cooking if the meat is fattier—drain excess fat if needed. For whole-grain options, use brown rice but plan on 40–45 minutes of simmering and slightly more liquid (about 2 1/2 cups broth). If you're avoiding nightshades, omit paprika and replace with smoked sweet pepper or a pinch of turmeric. To make it vegetarian, replace chicken with cooked lentils or crumbled firm tofu and use vegetable broth—texture will be different but still satisfying.

Serving Suggestions

Serve this skillet family-style straight from the pan with lemon wedges for a bright finish and extra parsley on top. It pairs well with a crisp green salad, roasted carrots, or steamed green beans. For added richness, top with a dollop of plain yogurt or a sprinkle of crumbled feta if dairy is acceptable. Make it a heartier meal by adding a side of crusty bread or warm pita to sop up any remaining juices.

Cultural Background

One-skillet dishes that combine rice with ground meat and vegetables are common across many cuisines—from Spanish arroz con pollo variations to Middle Eastern pilafs and American skillet dinners. This version leans on simple, Mediterranean-influenced flavors with parsley and olive oil, while paprika and cumin nod to broader spice traditions. These types of meals reflect a practical, home-kitchen approach: economical, flexible, and built around what’s available.

Seasonal Adaptations

In summer, swap zucchini for summer squash or add diced tomatoes and fresh basil for a brighter profile. In autumn, fold in chopped bell pepper and a handful of frozen peas for color and sweetness. For winter comfort, add a cup of finely chopped mushrooms during the aromatics stage and finish with a splash of balsamic for depth. Holiday variations can include toasted pine nuts and dried cranberries for a festive touch.

Meal Prep Tips

Double the recipe and portion into four containers for easy lunches or dinners. Cook rice until just tender so it doesn't dry out on reheating. Store protein and grains together for convenience, or keep extra parsley and lemon wedges separate to maintain freshness. Label containers with the date and reheat with 1–2 tablespoons of water per portion to revive moisture. This skillet makes for balanced, reheatable meals throughout the workweek.

This simple, adaptable skillet is proof that fast meals can be flavorful and nourishing. Try it once and you’ll understand why it became a weekday staple in my household—easy enough for busy nights, good enough to serve to guests. Make it your own with seasonal swaps and enjoy the comfort of a one-pan dinner that always delivers.