One-Pan Chicken and Rice Skillet (with Zucchini + Corn)
This One-Pan Chicken and Rice Skillet is everything I want in a weeknight summer dinner: cozy, light, ridiculously easy, and made with just one pan.
I came up with this one in August after I put a poll on my stories and saw that one-pan meals were highly requested! Since it was still summer, I wanted to make something that highlighted seasonal ingredients, so corn and zucchini were the winners. They make for such a great combo because the corn adds a slight sweet crunch while the zucchini is milder in flavor, but it ends up soaking up all the broth and juices from the chicken. The end result is a wholesome, fiber and protein-rich meal that can be prepped in advance to enjoy for lunch or dinner throughout the week!
Cooking Tip: For best results, use an 8-inch skillet.
Why You’ll Love It
- One pan = less cleanup (the best selling point of all in my opinion)
- Balanced meal in one skillet – protein, carbs, veggies, in every bite.
- Summer-forward flavors – lemon, corn, zucchini… so fresh and light!
- Meal-prep approved – leftovers keep well in the fridge.
Ingredients You’ll Need
- Chicken thighs
- Jasmine or basmati rice
- Corn kernels (fresh, frozen, or canned)
- Zucchini
- Onion
- Garlic
- Chicken broth
- Lemon
- Smoked paprika
- Cumin
- Olive oil
- Salt and pepper
Nutrition Spotlight
Chicken thighs are a great source of protein and B vitamins, zinc, and iron. Pairing them with zucchini and corn is a great way to increase fiber, vitamin C, and antioxidant intake, making this a colorful, nutrient-dense dinner you’ll feel good about eating!
How to Make it
Season the chicken – Coat thighs with paprika, cumin, salt, pepper, and 1 tbsp of olive oil. If you have time, let it sit for 15-20 minutes.
Sear it on the skillet – Heat an 8-inch skillet and sear the chicken until golden, about 6-7 minutes. Flip, cook 4 minutes more, and then transfer to a plate.
Build your flavor base – Add the remaining oil to the pan. Sauté onion until soft, toss in garlic for a minute, then stir in the rice and toast it for 1-2 minutes.
Now the veggies – add corn and zucchini. Season lightly. Pour in broth + lemon zest, then bring everything to a boil.
Finish cooking – Nestle the chicken back into the skillet. Cover and cook on low for 25-27 minutes, until rice is tender and chicken is cooked through.
Serve with fresh parsley and squeeze over the lemon juice before serving.
Tips + Variations
- Rice swaps: Stick to jasmine or basmati for the best texture (short-grain tends to go gummy).
- Flavor boost: Add chili flakes for spice or stir in parmesan at the end for richness.
- Make-ahead tip: Store leftovers in the fridge for up to 3 days.
One-Pan Chicken and Rice Skillet (with Zucchini + Corn)
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup jasmine or basmati rice, rinsed
- 1/2 cup cooked corn kernels, fresh from the cob, or canned works!
- 1 cup diced zucchini
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1 1/4 cups chicken broth
- 1 lemon, zest + juice
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 2 tablespoons extra virgin olive oil, divided
- salt and pepper, to taste
Instructions
- Season the chicken thighs with paprika, cumin, salt, pepper, and 1 tbsp od the olive oil. Let it marinate for 15-20 minutes (optional).
- Sear the chicken on a hot skillet until golden, about 6-7 minutes. Flip and cook 4 minutes, then transfer the chicken to a plate.
- Add the remaining 1 tbsp of oil to the hot skillet. Sauté the onion until soft, then add the garlic and cook for one minute. Stir in rice and toast for 1-2 minutes.
- Stir in the corn and squash and season lightly with salt. Add the broth, lemon zest and bring to a boil.
- Nestle the chicken thighs over the rice mixture. Cover and cook on low for 25-27 minutes, until rice is tender and chicken is cooked through.
- Serve with parsley, the lemon juice, and freshly shaved parmesan. Enjoy!