One-Pan Chicken and Rice Skillet (with Zucchini + Corn)
This flavorful, one-pan chicken and rice skillet with zucchini, corn, and lemon for a fresh, easy weeknight dinner with minimal cleanup. It's so nutritious and delicious!
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!