Description
A flavorful one-pan Tuscan chicken and rice skillet featuring tender chicken thighs simmered with aromatic herbs, garlic, zucchini, cherry tomatoes, and melted mozzarella cheese, creating an easy and delicious weeknight meal with minimal cleanup.
Ingredients
Protein and Vegetables
- 4-6 boneless skinless chicken thighs or breast cutlets
- ½ onion, chopped (about ½ cup)
- 3 cloves garlic, minced or pressed
- 1 large zucchini, thinly sliced
- 1 ½ cup cherry tomatoes
Dry Goods
- 1 cup dry white rice, rinsed and drained
Liquids and Oils
- 1-2 tablespoons cooking oil (such as avocado oil or olive oil)
- 2 cups chicken broth
- ¼ cup pesto (optional for additional flavor, store-bought or homemade)
Seasonings and Cheese
- ½ teaspoon dried basil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper (or to taste)
- ¼ teaspoon red pepper flakes (or to taste)
- ½ cup shredded mozzarella
- Optional toppings: shaved Parmesan and fresh chopped herbs like parsley, oregano, or basil
Instructions
- Sauté Aromatics: Heat a large skillet over medium-high heat and add the cooking oil. Sauté the chopped onions until translucent, then add the minced garlic and cook until fragrant, about 30 seconds.
- Toast Rice: Stir in the rinsed and drained rice, cooking and stirring frequently until the rice becomes toasted and opaque in color.
- Season and Add Chicken: Nestle the chicken thighs or cutlets into the skillet with the rice. Season everything with salt, black pepper, dried basil, Italian seasoning, and red pepper flakes evenly over the top.
- Add Liquids and Pesto: Pour in the chicken broth and add pesto if using. Bring the mixture to a boil before reducing heat to a simmer. Cover the skillet and cook for 15 minutes, allowing the chicken to mostly cook through.
- Add Vegetables: Remove the lid and scatter the sliced zucchini and cherry tomatoes over the skillet. Cover again and continue simmering for another 5-7 minutes, until chicken reaches an internal temperature of 165°F and the rice is tender.
- Finish with Cheese and Herbs: Fluff the rice gently around the chicken. Sprinkle shredded mozzarella and optional shaved Parmesan over the top. Cover briefly to melt the cheese slightly. Garnish with fresh herbs like parsley, oregano, or basil, and serve directly from the skillet. For a browned finish, broil briefly in an oven-safe skillet before adding cheese and herbs.
Notes
- Use boneless, skinless chicken thighs for juicier results, but breasts work well too.
- Rinsing the rice helps prevent it from becoming gummy.
- Pesto adds a rich basil flavor but is optional; you can omit or substitute with extra Italian seasoning.
- If using an oven-safe skillet, broil at the end to brown the chicken and melt cheese.
- Monitor the chicken’s internal temperature to ensure it reaches 165°F for safe consumption.
- Adjust seasoning and red pepper flakes according to your spice preference.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
