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Why I Love to Make This Chicken, Zucchini & Rice Casserole
A weeknight meal works best when it uses pantry staples we have on hand. This recipe uses chicken breasts that I always have in my freezer and can defrost at any time. This is a casserole, and I had to ask myself, is there still a place for casseroles in our life? I grew up in an era where casseroles used canned condensed soups and ended up heavy and gloppy. This is a new and fresh take using the abundance of the summer season to create a hearty meal. The key is marinating the chicken to ensure a big flavor and moist meat. The chicken needs to be precooked before the zucchini, and then it all comes together with rice and some 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. Welcome to the new era of casseroles.
Everything you’ll need to make this recipe.
- Lemon juice in the marinade adds brightness to the flavor of the chicken, but since it is acidic, it will help marinate and tenderize the chicken quicker.
- Olive oil will help coat the chicken but also add a pleasant richness.
- Dried thyme packs a punch when it comes to flavor, but using a dried herb will ensure that there are no burning or bitter flavors when the chicken is cooked in the skillet.
- Honey will add some sweetness to the chicken in the casserole, but it also works to help brown the chicken while in the skillet.
Here’s how to make this recipe.
- Prepare the marinade. In a medium bowl, combine the lemon juice, olive oil, black pepper, garlic powder, dried thyme, salt, and honey. Whisk everything together until it is well combined.
- Prepare the chicken. Trim any fat off the chicken breasts and dice each breast into bite-sized cubes, about 1 inch in size. Add the diced chicken to the marinade and mix until all of the pieces are well-coated. Cover the bowl and place in the refrigerator for 30 minutes to 1 hour.
- Cook the chicken. Heat an oven-safe pan on medium heat. Place the chicken into the pan and let cook until browned on all sides. Once fully cooked, remove the chicken, leaving any extra marinade in the pan.
- Cook the zucchini. Chop each zucchini into quarters, then dice it. Add to the same pan that was used to cook the chicken. Chop the garlic and pull the thyme off the stem. Once the zucchini is nearly finished cooking and has some browning on all sides, add the garlic and thyme to the pan. Cook briefly, then take the pan off the heat.
- Assemble and bake the dish. Add the rice and chicken into the pan with the zucchini and stir everything together to distribute the rice. Add salt and the Parmesan cheese. In a separate bowl, whisk together the heavy cream, sour cream, and chicken stock. Pour this mixture evenly over the dish. To finish, sprinkle the Monterey jack cheese over the top. Cover the pan and place in the oven at 350°F for 40 to 45 minutes. Remove the cover and bake for another 5 minutes. Serve warm.
These pro tips will make this recipe a success.
- Leave any extra marinade in the pan after cooking the chicken. The zucchini will soak it up while it cooks, adding extra flavor to the dish.
- If you have a large zucchini, scoop out any of the interior seeds. This interior can be somewhat watery and contain excess moisture that would seep out into the casserole, which is not desirable.
- Wait to add in the garlic and fresh thyme until the zucchini is nearly done cooking. Otherwise, the garlic can quickly be overcooked and tend to burn, creating a bitter taste. It just needs about 30 seconds to 1 minute to be mixed in and warmed.
- Make sure to add any residual juices from the chicken that were collected on the bottom of the plate while the chicken was resting. This is an immense flavor and will be ideal in the casserole.
- Broil the dish for a few minutes at the end of baking in the oven to help melt the cheese and achieve a golden-brown crust on top.
Follow These Tips
Serving
Scoop into bowls and garnish with fresh herbs or a squeeze of lemon. It’s filling on its own, but can also be served with a light salad.
Storage
Store in an airtight container for up to 4 days. Alternatively, freeze in portions for up to 2 months.
Frequently asked questions about this recipe.
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 is used.
Yes, ground chicken will work but will not work marinated. The seasonings could be added during cooking. Sausage would also work instead of chicken or no meat at all.
The chicken and zucchini can be cooked and prepared ahead. Wait to put the remaining ingredients together until it is time to bake so the rice does not absorb the liquid and change the baking time.
The leftovers need to be stored in an airtight container in the refrigerator and will keep for 7 to 10 days.
You’ll love these other 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
More summer weeknight dinners
Weeknight Meal
Creamy Sausage Pasta
Weeknight Meal
Zucchini Fritters with Pesto Aioli
Weeknight Meal
Skillet Cabbage and Sausage
Weeknight Meal
Roasted Tomato Pasta
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
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 (about 2 large) chicken breast
- 1 ½ lb (about 1-2 medium) zucchini
- 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 grated Parmesan cheese
- 1 ¼ cup shredded Monterey Jack cheese
Instructions
For the marinade
- In a medium bowl, combine the lemon juice, olive oil, black pepper, garlic powder, dried thyme, kosher salt, and honey. Mix to combine.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
- 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.1 lb (about 2 large) chicken breast
For the casserole
- 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 lb (about 1-2 medium) zucchini
- Once the chicken is marinated, heat an oven-safe 12-inch skillet or brasier 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.
- 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
- To the skillet or brasier, pour in the chicken and rice and 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 with foil or a lid and place 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.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 grated Parmesan cheese, 1 ¼ cup shredded Monterey Jack cheese
- Remove the skillet from the oven and serve.
Video
Notes
- Leave any extra marinade in the pan after cooking the chicken. The zucchini will soak it up while it cooks, adding extra flavor to the dish.
- If you have a large zucchini, scoop out any of the interior seeds. This interior can be somewhat watery and contain excess moisture that would seep out into the casserole, which is not desirable.
- Wait to add in the garlic and fresh thyme until the zucchini is nearly done cooking. Otherwise, the garlic can quickly be overcooked and tend to burn, creating a bitter taste. It just needs about 30 seconds to 1 minute to be mixed in and warmed.
- Make sure to add any residual juices from the chicken that were collected on the bottom of the plate while the chicken was resting. This is an immense flavor and will be ideal in the casserole.
- Broil the dish for a few minutes at the end of baking in the oven to help melt the cheese and achieve a golden-brown crust on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Kaleb, I’m so happy i found you!!! I have made many of your recipes and even my picky hubby loved them. today I watched your video on the blueberry galette but I have tons of peaches so along with peach butter I made a peach galette!!! DELICIOUS!!! We love the pie crust!! I watch you videos even when I’m not cooking!!! Thank you!!! You are adorable, I’d be so proud to be your mom!
Ps. I love your reaction when you taste the finished product!!
Love sue
The recipe is so delicious, everyone in my family loves it! I really appreciate how easy it was to put together and to have dinner relatively quickly. I will be making this on the regular. I’m also bring this dinner to a friend tonight who is having radiation treatment. Thanks Kaleb!
Made this tonight. I had boneless chicken thighs.. I also switched out the zucchini for broccoli which I had from my garden. I love the one pan cooking. I’m famous for using too many pans. I had everything else in my pantry and fridge. I added some curry powder just because. It all cooked up beautifully in the time frame. It was delicious. Perfect for leftovers.
Rave reviews from the 5 of us who had it. So simple but flavor was great. I didn’t broil at end , will next time, but a bit brown on edges. Nice crunch actually. I was requested to try with asparagus next time. It’s a winner and in my favorites rotation
I LOVE this recipe and have made it over and over again. The leftovers are also divine and can last for a few meals. Any tips for preventing the edge rice from being super crunchy?
This was delicious! I added some frozen cauliflower rice to the regular rice (since I always hide that in all rice dishes – my kids are used to it – lol!) to up the nutrition content, and it was fabulous. My son asked if he could have it for breakfast and lunch the next day. Loved the lemony, rich flavors. Thanks Kaleb!
I love casseroles and certainly enjoyed this one. Baked it in a large cast iron skillet and it was delicious.
Made this tonight- used three chicken breasts and 3 zucchini. I also divided it into two casserole dishes so I could share it. Baked for 45 minutes and it was perfect. So delicious- a true keeper. Thank you Kaleb.
Hi! Loved this recipe! Can I use frozen zucchini?
Thank you!
Hi Kaleb, This recipe was delish. We loved it and will make it again. I just wanted to point out a time discrepancy in your post. My daughter and I were each making the recipe on the same evening in our different homes. She was following the steps with the pictures listed above the recipe. I was following the steps at the bottom of the post below the recipe. My daughter thought hers was a fail because in the steps she was following the cook time in the oven says 15-20 minutes. The steps I was following correctly lists the oven time as 40 minutes. Thanks for all you do and all your great content.