This skillet of ground chicken, zucchini, and rice became my weeknight hero the moment I first pulled it together from a nearly empty pantry. I discovered the combination on a hurried Tuesday evening when I needed something nutritious, quick, and filling — and what started as pantry rescue turned into a regular request at my table. The dish balances the mild, savory flavor of ground chicken with the gentle bite of sautéed zucchini and the comforting texture of cooked rice. It’s hearty without being heavy, and it reheats beautifully for lunches the next day.

I love this version because it’s adaptable: you can use white or brown rice depending on how quickly you need dinner, and adding a sprinkle of mozzarella or grated Parmesan turns it into an almost creamy, indulgent finish. Texture is one of the things that makes this dish memorable — the chicken should be lightly browned, the zucchini tender but still holding shape, and the rice warmed through with each grain separate. Over the years I’ve found that small technique tweaks — like drying the zucchini well and letting the chicken develop color — make a big difference in the final bite.

Ingredients

• Ground chicken (1 lb): Look for lean ground chicken labeled 93/7 or 85/15 depending on how much fat and flavor you want. Dark-and-white blends tend to yield juicier results; if you prefer less grease, choose leaner blends and pat the meat dry before browning.
• Olive oil (1 tablespoon): Use extra-virgin for flavor when finishing or a neutral light olive oil for high-heat browning. I often use California Olive Ranch for a consistent, mild flavor.
• Small onion, diced: Yellow or sweet onions both work; they add foundational savory sweetness when softened. Dice uniformly so they cook evenly in 2–3 minutes.
• Garlic (2 cloves), minced: Fresh garlic ramps up aroma — add after the onion softens to avoid burning. Pre-minced in oil can be used in a pinch but fresh is best.
• Zucchini (2 medium), diced: Choose firm, blemish-free zucchini. Dice into ½-inch pieces for even cooking; pat dry with a towel after cutting to prevent excess moisture.
• Cooked rice (1 cup): White or brown rice both work; white rice warms through fastest and gives a lighter texture, while brown adds nuttiness and more fiber. Use day-old rice for best texture, or cool freshly cooked rice before adding.
• Italian seasoning (1 teaspoon) and paprika (½ teaspoon): Italian seasoning brings herbaceous depth; paprika adds color and a subtle sweet warmth — smoked paprika works well if you like a hint of smokiness.
• Salt and black pepper: Season to taste; kosher salt is easier to control. Start with ½ teaspoon salt and adjust after combining with rice.
• Cheese (½ cup shredded mozzarella or Parmesan, optional): Freshly grated Parmesan melts faster and adds umami; part-skim mozzarella gives a mild creamy finish. Omit for dairy-free or keep as an optional topping.
• Fresh parsley or basil, for garnish: Bright herbs at the end lift the whole dish and add a fresh color contrast.

Instructions

Heat and Sweat the Onion: Warm 1 tablespoon olive oil in a large skillet over medium heat until shimmering but not smoking. Add the diced onion and sauté for 2–3 minutes until it becomes translucent and soft; this releases sugars that form the flavor base for the dish. Reduce heat slightly if the edges begin to brown prematurely. Add the Garlic: Stir in 2 cloves minced garlic and cook 30 seconds to 1 minute until fragrant. Garlic burns quickly, so watch for a light golden color and a fragrant aroma rather than deep browning. Brown the Ground Chicken: Increase heat to medium-high and add 1 lb ground chicken. Break it apart with a spatula and let it sit undisturbed for a minute to develop a light sear, then continue cooking 5–7 minutes until fully cooked and lightly browned. Season with a pinch of salt and pepper during cooking to enhance browning. Sauté the Zucchini: Add the diced zucchini directly to the skillet and toss to combine. Cook for about 5 minutes until zucchini is tender but still retains some bite. If the pan is crowded, cook in two batches to avoid steaming and losing texture. Combine Rice and Seasonings: Stir in 1 cup cooked rice, 1 teaspoon Italian seasoning, ½ teaspoon paprika, plus salt and pepper to taste. Continue to cook and stir for about 2 minutes until everything is heated through and the rice begins to pick up the pan flavors. Taste and adjust seasoning. Melt the Cheese (Optional): If using cheese, sprinkle ½ cup shredded mozzarella or grated Parmesan over the top, cover the skillet, and remove from heat for 1–2 minutes to let it melt gently. Alternatively, return to low heat with a lid for a minute; watch closely to avoid over-melting. Garnish and Serve: Finish with a handful of chopped fresh parsley or basil and a final crack of black pepper. Serve warm straight from the skillet for a rustic presentation.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for 3–4 days. For longer storage, freeze individual portions in freezer-safe containers or heavy-duty freezer bags; remove as much air as possible and label with the date — they’ll keep well for up to 3 months. Reheat gently on the stovetop over medium-low heat with a splash of water or broth to loosen the rice, or microwave in 60-second bursts, stirring between intervals to ensure even heating. Avoid reheating multiple times to preserve texture and food safety.

Ingredient Substitutions

For a leaner alternative, swap ground turkey or extra-lean ground chicken. Use brown rice for nuttier flavor and more fiber — increase warming time slightly. To make it dairy-free, skip the cheese or use a dairy-free shredded alternative. If you want added veg, toss in bell peppers or spinach near the end; add frozen peas directly from frozen in the last 1–2 minutes. For a spicier profile, include ¼ teaspoon crushed red pepper or a pinch of cayenne when adding seasonings.

Serving Suggestions

Serve straight from the skillet for a cozy, family-style presentation. Pair with a crisp green salad dressed with lemon vinaigrette to cut through the richness, or roasted cherry tomatoes for added acidity. Garnish with lemon zest and extra fresh herbs to brighten the dish. For a heartier meal, offer crusty bread or steamed green beans on the side. This skillet is also great topped with a fried egg for brunch-style flair.

Cultural Background

This one-pan approach reflects a practical, home-cooking tradition found across many kitchens where simplicity and efficiency are prized. While not tied to a single regional cuisine, the use of Italian seasoning and paprika nods to Mediterranean and European flavors blended with American pantry staples like ground poultry and rice. One-pan dinners like this have roots in household cooking methods that prioritize minimal dishes, accessible ingredients, and adaptable flavors — a style that’s become a staple in contemporary home cooking.

Seasonal Adaptations

In spring and summer, use fresh garden zucchini and finish with a generous handful of basil. In cooler months, substitute diced butternut squash or roasted carrots for zucchini and add a pinch of smoked paprika for warmth. During tomato season, fold in halved cherry tomatoes in the last few minutes for bright acidity. For holiday or comforting winter versions, stir in a spoonful of pesto or a splash of cream near the end for richness.

Meal Prep Tips

Make a double batch on the weekend and portion into lunch containers for quick weekday meals. Keep garnishes separate — pack fresh herbs and any cheese in small containers to add after reheating so they stay vibrant. When prepping, chop zucchini and onion ahead of time and store in sealed containers in the fridge for up to 2 days. If cooking for meal prep, undercook zucchini slightly so it doesn’t become mushy after reheating.

Making this skillet has brought countless simple dinners to my table and continues to be a recipe I rely on when time is short but I want something nourishing. Give it a try, and make it your own with the variations and tips above — it's the kind of dish that invites personalization and always rewards a little love at the stove.