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Chicken, Zucchini & Rice Casserole

Bringing together chicken, zucchini, and rice, this hearty dish is perfect for a family or group meal, or just for leftovers! A lemon, honey, and olive oil marinade creates a bright yet rich flavor. Rice cooked in chicken stock and cream adds depth, while a cheese topping gives it a melty texture that finishes off a great summer dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 576 kcal

Equipment

  • 1 Oven-safe skillet 12-inch or large casserole dish

Ingredients
  

Main ingredients

  • ¼ cup fresh lemon juice
  • ½ cup olive oil
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 teaspoon kosher salt for the marinade
  • ½ teaspoon kosher salt for the mix
  • 1 tablespoon honey
  • 1 lb chicken breast about 2 large pieces
  • 1 ½ lb zucchini 1-2 medium-sized
  • 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 cup grated Parmesan cheese
  • 1 ¼ cup shredded Monterey Jack cheese

Instructions
 

Instructions

  • Preheat your oven to 375°F (190°C).
  • Mix together lemon juice, olive oil, pepper, garlic powder, dried thyme, kosher salt, and honey to make a marinade.
  • Cut chicken breasts into bite-sized chunks and marinate for at least 15 minutes in the fridge.
  • Slice zucchini into half moons and set aside.
  • In an oven-safe skillet, brown the chicken, then remove. Sauté zucchini until it browns. Add garlic and thyme and stir.
  • Add in uncooked rice and chicken back to pan. In a bowl, mix chicken stock, sour cream, heavy cream, and pour over.
  • Season with salt. Top with Parmesan and Monterey Jack cheese.
  • Cover with foil and bake for 40–45 minutes until rice is tender. Uncover and bake for 5 more minutes to brown the cheese.
  • Remove from oven and serve hot.

Video

https://youtube.com/watch?v=M_ac4aVEdHk%3Ffeature%3Doembed

Notes

Leave any extra marinade in the pan after cooking the chicken — the zucchini will soak it up and enhance the dish. Scoop out large zucchini seeds to prevent excess moisture. Add garlic and thyme only near the end to prevent burning. Incorporate any resting chicken juices into casserole for added flavor. Broil briefly at end for golden cheesy crust.