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Why I Love This Chicken Casserole
There’s something especially nice about an easy recipe that works in so many seasons. This chicken, zucchini, and rice casserole has all the deliciousness of a baked chicken and rice dinner, but the zucchini and lemon keep it fresh. It’s definitely hearty enough to make during the coldest months of winter, but it still feels right for summer. And that’s especially true when my garden is producing more zucchini than I can use.
I also love how everything comes together in a single skillet. The key is marinating the chicken to ensure big flavor and moist meat. The chicken needs to be precooked before the zucchini, and then it all comes together with rice and golden cheese. Casseroles will always fill a void for a perfect weeknight meal. Instead of being bland and heavy, this one is filled with goodness and flavor.
Here’s why you’ll love this casserole, too:
- A great way to use up fresh summer zucchini, especially when you have more than you can handle.
- Jasmine rice bakes up right in the skillet, which is a time-saver.
- Two types of cheese create the perfect topping.
- It’s a full dinner all in one pan.
- The leftovers reheat beautifully for lunch or another dinner.
Chicken Zucchini Rice Casserole Ingredients
Each of the ingredients in this casserole adds to the flavor and texture of the dish:
- Lemon juice – Adds brightness and helps tenderize the chicken.
- Olive oil – Gives the marinade body and richness.
- Garlic powder and dried thyme – Two spices that work wonders in the marinade. Rather than fresh, the powder and dried versions are used in the marinade to ensure nothing will burn when cooking the chicken.
- Kosher salt and black pepper – Season the chicken and rice well.
- Honey – Balances out the lemon while adding some sweetness.
- Chicken breast – Sliced into bite-sized pieces for quick cooking.
- Zucchini – Chopped into thick pieces to keep some texture.
- Fresh thyme – Adds a fresh, herbal note.
- Garlic – Brings flavor to the zucchini.
- Jasmine rice – Cooks right in the chicken stock to make everything easier.
- Chicken stock, heavy cream, and sour cream – Three liquids to form the creamy sauce that cooks the rice.
- Parmesan cheese and Monterey Jack cheese – Two delicious types of cheese that create a golden brown topping.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chicken Zucchini Rice Casserole
There are 5 steps to prepare this chicken casserole:
Step 1: Marinate the chicken – In a medium bowl, whisk together the lemon juice, olive oil, black pepper, garlic powder, dried thyme, kosher salt, and honey. Add the cubed chicken and stir to coat. Cover and refrigerate for 30 minutes to 1 hour.
Step 2: Prep the zucchini – Slice the zucchini in half crosswise, then in half lengthwise. Cut each piece into ½-inch thick chunks and set aside.
Step 3: Cook the chicken – Heat an oven-safe 12-inch skillet or braiser over medium heat. Add the marinated chicken, discarding any remaining marinade. Cook until browned and nearly cooked through, 6-8 minutes, until the chicken reaches 160°F. Transfer to a plate.
Step 4: Sauté the zucchini – Add the zucchini to the hot skillet and cook until it begins to brown, 4-6 minutes. Stir in the garlic and thyme leaves, then remove from the heat.
Step 5: Bake – Return the chicken to the skillet and add the uncooked rice. In a separate bowl, whisk together the chicken stock, heavy cream, and sour cream until smooth. Pour into the skillet, season with salt, and stir to combine. Top with the Parmesan and Monterey Jack cheese. Cover tightly with foil or a lid and bake in a preheated 350°F oven until the rice is tender, 40-45 minutes. Then, uncover and bake for 5 minutes more, until the cheese is browned and bubbling. Remove from the oven and serve warm.
Recipe Tips
- Use small zucchini if you can – They have less water and a better texture for this casserole. If yours are large, scoop out the seedy center before chopping.
- Do not skip the marinating step – Even 30 minutes makes a big difference. The lemon, thyme, and honey give the chicken a bright, savory flavor.
- Use a tightly covered skillet – The rice needs that trapped moisture to cook evenly, so make sure the lid or foil is snug.
- Check the rice before uncovering – Add a few more minutes if it still needs time.
- Broil for extra color – This step is optional, but a quick broil gives the casserole a beautiful golden finish.
Frequently Asked Questions
Yes! Carrots, broccoli, cauliflower, spinach, and kale could all be used instead of zucchini. The process for cooking the vegetable will need to change slightly depending on which one is used.
Yes, ground chicken will work, but it will not work marinated. The seasonings could be added during cooking. Sausage would also work instead of chicken, or you could go meatless.
The chicken and zucchini can be cooked and prepared ahead of time. Wait to put the remaining ingredients together until it’s time to bake, so the rice does not absorb the liquid and change the baking time.
Follow These Tips
Serving & Storage
Serving – Serve this casserole right from the skillet after letting it cool for a few minutes. You can sprinkle some fresh thyme or a squeeze of lemon over the top for even more flavor. Since the casserole is rich and creamy, something that’s light and fresh pairs especially well: a green salad, garden tomatoes cut into slices, or even sweet corn.
Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze – For up to 1 month. The texture of the zucchini and rice will soften a bit after thawing, but it will still be delicious once reheated.
Reheat – In a 300°F oven until warmed through, or microwave individual portions in short intervals. Add some stock or cream if needed to loosen it up, but the heat should do a good job at loosening it.
More Casserole Recipes
- One pot stovetop tuna noodle casserole
- Spaghetti squash chicken casserole
- Three-cheese stuffed shells
- Chicken tortilla casserole
- Ham and cheese croissant egg casserole
- Homemade green bean casserole
- Stuffed acorn squash casserole
- Baked macaroni and cheese
- The best homemade goulash
- Sungold tomato pasta bake
- Or check out 15 best zucchini recipes for when you have too many
Have I Convinced You to Make This Recipe?
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Chicken, Zucchini & Rice Casserole
Ingredients
For the marinade
- ¼ cup fresh lemon juice
- ½ cup olive oil
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tsp kosher salt
- 1 tbsp honey
For the casserole
- 1 lb boneless, skinless chicken breast (about 2 large breasts)
- 1 ½ lbs zucchini (about 1-2 medium)
- 2 sprigs fresh thyme
- 2 cloves garlic minced
- 1 ½ cups uncooked jasmine rice
- 1 ¼ cups chicken stock
- ¾ cup heavy cream
- ¾ cup sour cream
- ½ tsp kosher salt
- ½ cup freshly grated Parmesan cheese
- 1 ¼ cups shredded Monterey Jack cheese
Instructions
- Marinate the chicken: In a medium bowl, combine the lemon juice, olive oil, black pepper, garlic powder, dried thyme, kosher salt, and honey. Mix to combine. Cut the chicken into roughly ½-inch cubes. Add the cubed chicken to the marinade and stir to evenly coat all of the chicken. Cover and marinate the chicken in the refrigerator for 30 minutes or up to 1 hour.¼ cup fresh lemon juice, ½ cup olive oil, ½ tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp dried thyme, 2 tsp kosher salt, 1 tbsp honey, 1 lb boneless, skinless chicken breast (about 2 large breasts)
- Preheat the oven to 350°F.
- Prepare the zucchini by slicing them in half crosswise, then in half lengthwise. Chop each piece into ½-inch thick pieces and set them aside.1 ½ lbs zucchini (about 1-2 medium)
- Cook the chicken: Once the chicken is marinated, heat an oven-safe 12-inch skillet or braiser over medium heat. Add the chicken and discard the remaining marinade. Sauté the chicken until it is browned and cooked, reaching 160°F, 6-8 minutes. Once cooked, remove the chicken from the skillet and set it aside.
- Sauté the zucchini: Add the prepared zucchini to the hot skillet. Sauté the zucchini until it begins to brown, 4-6 minutes. Add the minced garlic and thyme leaves. Stir and remove the dish from the heat.2 cloves garlic, 2 sprigs fresh thyme
- Assemble and bake: Add the chicken and rice to the skillet or braiser and stir to evenly incorporate. In a separate bowl, combine the chicken stock, sour cream, and heavy cream. Whisk until smooth and pour over the rice. Stir the casserole together and season with salt. Sprinkle with the Parmesan cheese and Monterey Jack cheese. Cover the skillet tightly with foil or a lid and place it in the preheated oven. Bake until the rice is tender, 40-45 minutes. Once the rice is tender, remove the lid and bake until the cheese is browned, 5 minutes. Remove the skillet from the oven and serve.1 ½ cups uncooked jasmine rice, 1 ¼ cups chicken stock, ¾ cup heavy cream, ¾ cup sour cream, ½ tsp kosher salt, ½ cup freshly grated Parmesan cheese, 1 ¼ cups shredded Monterey Jack cheese
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
This was delicious. I followed the recipe exactly as written.
Thank you!
Delicious! Since I didn’t have enough zucchini, I added a carrot. It was a good substitution. Will definitely make this meal again.
This was yummy! I will make this again .
This dish looks so good! I will definitely be making this dish!!
My husband really hates squash of any kind. I like zucchini and yellow squash. I made this last night because I have gobs of squash growing in my food forest. My husband loved it so much he took leftovers for breakfast this morning! I had everything but the Monterey jack cheese. Used havarti instead. It was delish! Rice was slightly hard after 50 min in the oven and chicken over done. I may use cooked rice next time, or brown the uncooked rice in the pan first.
I came across your site recently and have been binging your videos. I live your content. I made this tonight and it is wonderful. I might cut the recipe in half next time since I am cooking for just me and my husband.
This was delicious! The perfect balance of flavors, quick and easy for a weeknight meal!
Hello! I made this dish last night and we absolutely loved it! The flavors are spot on and go perfectly together! Your recipes are the best!
This dish tasted delicious. I cooked it in my dutch oven and it took me an additional 30 min for the rice to be Fully cooked.
Really really good and simple enough. Comforting fall transitioning recipe