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Ground chicken zucchini rice skillet with colorful veggies in a pan

Ground Chicken Zucchini Rice Skillet

A quick and forgiving skillet dish featuring ground chicken, zucchini, and rice, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For cooking
  • 1 pound ground chicken
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup long-grain white rice Can substitute with brown rice with adjustments
  • 2 cups chicken broth Use good quality for best flavor
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 cup chopped fresh parsley For garnish

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the ground chicken and cook until browned, breaking it up with a spoon, about 5–7 minutes.
  3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3–4 minutes.
  4. Stir in the diced zucchini and cook for another 2 minutes.
  5. Add the rice, chicken broth, salt, black pepper, paprika, and cumin. Stir well to combine.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 15–20 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Remove from heat and let it sit covered for 5 minutes.
  8. Fluff the rice with a fork and sprinkle with chopped parsley before serving.

Notes

This dish can be made ahead and frozen. Reheat gently with a splash of broth so it doesn't dry out. Adjust seasoning when using other meats like turkey or beef.