If you’re looking for a warm and comforting dish that’s guaranteed to win hearts and delight taste buds, then the Cheesy Zucchini Chicken and Rice Bake is your go-to recipe. This creamy and hearty dish combines tender chicken, aromatic spices, and cheesy goodness for a family favorite that’s deceptively simple yet supremely satisfying.
Why You’ll Love This Recipe
- Deliciously Cheesy: Melted Havarti and sharp cheddar cheese create a gooey and irresistible topping.
- Quick Prep Time: Only 15 minutes of prep means you can have this on the table in under an hour, perfect for busy weeknights.
- One-Pot Wonder: Cook the whole meal in one pot, less hassle and less cleanup makes it a winner.
- Adaptable Ingredients: Easy to adjust for dietary preferences or to use veggies that are in season.
Ingredients You’ll Need
This recipe is wonderfully simple, relying on key ingredients that bring delightful flavors and textures together. Each component combines harmoniously to create the magic of Cheesy Zucchini Chicken and Rice Bake.
- Extra Virgin Olive Oil: Essential for sautéing, it brings out the flavors of the zucchini and chicken beautifully.
- Zucchini: Adds a tender, slightly sweet base that perfectly complements the savory elements.
- Boneless Chicken Breasts: Protein-packed and cooks quickly while absorbing flavors.
- Basmati or Jasmine Rice: Long-grain rice gives the dish its fluffy texture and mildly nutty taste.
- Shredded Havarti and Cheddar Cheese: The cheesy duo melts into a creamy topping that browns beautifully.
- Everything Bagel Spice: Optional, but it adds an extra layer of delightful flavor and texture.
Variations
Don’t be afraid to make this dish your own! The Cheesy Zucchini Chicken and Rice Bake is incredibly versatile and easy to adapt for different flavors, dietary needs, or simply what’s available in your kitchen.
- Vegetarian Version: Skip the chicken and add more veggies like bell peppers or mushrooms for a meat-free version.
- Spicy Kick: Add sliced jalapeños or more cayenne pepper if you love a bit more heat in your dish.
- Cheese Variations: Swap Havarti with mozzarella or pepper jack for different cheesy good vibes.
How to Make Cheesy Zucchini Chicken and Rice Bake
Step 1: Prep and Sauté
Start by preheating your oven to 425 degrees F. In the meantime, heat some olive oil in a large pot over medium heat. Once shimmering, add in your chopped zucchini, season with salt and pepper, and let them turn golden for about five to eight minutes. Set them aside once they’re beautifully browned.
Step 2: Build the Flavor Base
In the same pot, add the remaining olive oil and the chopped onion. Stir until fragrant, then add in the cubed chicken along with salt and pepper. Allow the chicken to sear for a couple of minutes, then mix in the butter, garlic, rice, orzo, and thyme, toasting them until golden and aromatic. Pour in the chicken broth and bring to a boil.
Step 3: Simmer and Bake
Reintroduce the zucchini to the pot, along with the cayenne pepper for that delightful little zing, and let everything simmer, covered, until the rice is tender. Once done, stir in half of the Havarti and cheddar cheeses, then transfer to an oven-safe dish if needed, top with the rest of the cheese, and let the oven work its magic for the final melt and slight crisp.
Pro Tips for Making Cheesy Zucchini Chicken and Rice Bake
- Rice Choice Matters: Basmati or Jasmine rice holds up well and provides a delightful texture.
- Golden Zucchini: Make sure to brown the zucchini for a deeper flavor profile and avoid ending up with soggy bites.
- Cheese Layering: For even melting, layer your cheese throughout the dish, stirring it in and laying some on top for the best gooey experience.
- Oven Broil Boost: A quick broil at the end will give you that irresistible cheesy crust.
How to Serve Cheesy Zucchini Chicken and Rice Bake
Garnishes
Top off your Cheesy Zucchini Chicken and Rice Bake with fresh basil for a fragrant pop of color and an added touch of freshness. Chopped fresh chives bring a lovely onion-like crispness to each creamy bite.
Side Dishes
Pair this cozy bake with a crisp garden salad or roasted vegetables to balance out the richness. Alternatively, a loaf of crusty bread makes a wonderful accompaniment for soaking up any leftover creamy sauce.
Creative Ways to Present
Serve this bake straight from a rustic casserole dish for an inviting family dinner feel, or present individual portions in ramekins at a dinner party. Both options promise to leave a lasting impression.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors continue to meld, making it even more flavorful when reheated.
Freezing
This bake can be frozen for up to 3 months before baking. Wrap it tightly with foil and place in a freezer-safe bag. Allow it to thaw in the fridge overnight before baking.
Reheating
Reheat your Cheesy Zucchini Chicken and Rice Bake in the oven at 350 degrees F until warmed through. For a quick fix, use the microwave, though be mindful that the texture may differ slightly.
FAQs
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Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook, so adjust the cooking time and liquid as needed.
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What can I substitute for fresh thyme?
You can use dried thyme (about half the amount) or switch it out for herbs like oregano or rosemary for a different flavor twist.
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Is there a non-dairy option for the cheese?
Absolutely! There are many plant-based cheeses available that melt beautifully and would complement this dish wonderfully.
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What can I do if the dish is too spicy?
If the spiciness is too strong, serving with a dollop of sour cream can help tone it down and add to the creamy texture.
Final Thoughts
Gather your ingredients and give this Cheesy Zucchini Chicken and Rice Bake a try. It’s bound to become a cherished family favorite, cherished for its comforting flavors and ease. Invite your loved ones, serve with a smile, and enjoy the happiness that delicious food can bring.
Print
Cheesy Zucchini Chicken and Rice Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
A flavorful and cheesy zucchini, chicken, and rice casserole that combines fresh vegetables, tender chicken, hearty rice, and a blend of cheeses for a comforting and satisfying meal. Perfect for a family dinner or meal prep, this baked dish offers a delicious combination of textures and flavors with a crispy cheese topping.
Ingredients
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 3 small/medium zucchini, chopped
- Kosher salt and black pepper, to taste
- 1 yellow onion, chopped
- 2 cloves garlic, minced or grated
Protein and Carbohydrates
- 1 lb boneless chicken breasts, cut into cubes
- 2 tablespoons salted butter
- 1 1/2 cups basmati or jasmine rice
- 1/2 cup dry orzo pasta (use gluten-free if needed)
Herbs and Seasonings
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon cayenne pepper (more or less to taste)
- Optional everything bagel spice (2-4 tbsp)
- 1 tablespoon chopped fresh chives
- Fresh basil, for serving
Broth and Cheese
- 3 cups low sodium chicken broth
- 3/4 cup shredded Havarti cheese
- 3/4 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the casserole.
- Sauté Zucchini: Heat 1 tablespoon olive oil in a large skillet over medium heat. Once shimmering, add the chopped zucchini, season with salt and pepper, and cook until golden, about 5-8 minutes. Remove and set aside.
- Sauté Aromatics and Chicken: Add the remaining olive oil to the skillet. Sauté the chopped onion until fragrant, about 5 minutes. Add the chicken cubes, season with salt and pepper, and cook until seared, about 2-3 minutes. Add the butter and garlic; cook for 1 minute until fragrant.
- Toast Rice and Pasta: Stir in the rice, orzo, and thyme, cooking until golden and toasted, approximately 2-3 minutes.
- Add Broth and Simmer: Pour in the chicken broth, bring to a boil over high heat. Add the roasted zucchini, cayenne pepper, and a pinch of salt and pepper. Cover, reduce heat to low, and simmer for 15-20 minutes until rice and orzo are cooked through.
- Incorporate Cheeses and Transfer: Once cooked, stir in ½ cup each of Havarti and cheddar cheeses until melted. If using an oven-safe dish, transfer the mixture into it.
- Add Cheese Topping and Bake: Sprinkle the remaining cheeses on top, along with optional everything bagel spice and chopped chives. Bake in preheated oven for 10-15 minutes, until the cheese is melted and bubbling. Switch to broil for 1-2 minutes until golden and crispy.
- Garnish and Serve: Remove from oven, garnish with fresh basil, and serve warm.
Notes
- Use gluten-free orzo if you have gluten sensitivities.
- Adjust cayenne pepper to your preferred spice level.
- If your skillet isn’t ovenproof, transfer the mixture to a casserole dish before baking.
- Can be prepared ahead and refrigerated; simply reheat before serving.
- Garnish with additional herbs for extra fresh flavor.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 810 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg
