One-Pan Chicken, Rice, and Roasted Vegetables with Parmesan

A complete skillet dinner featuring tender chicken, fluffy rice, and colorful roasted vegetables, all finished with a nutty Parmesan sprinkle.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 4, cut into 1-inch cubes boneless chicken breasts
• 2 tbsp olive oil
• 1 cup long-grain white rice
• 1 medium, diced zucchini
• 1, diced red bell pepper
• 1 cup cherry tomatoes
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Season chicken cubes with 1/4 tsp salt, 1/4 tsp black pepper, dried thyme, and garlic powder. Add chicken to skillet and cook 3 minutes until browned on all sides.
3. Step 3: Push chicken to edges, add diced zucchini, red bell pepper, and cherry tomatoes to center. Stir in rice and 1/2 cup chicken broth, then season with remaining 1/4 tsp salt and 1/4 tsp black pepper.
4. Step 4: Stir to combine, cover skillet with lid or foil, and bake 25 minutes until rice is tender and vegetables are cooked through.
5. Step 5: Remove from oven, sprinkle with grated Parmesan and fresh basil, and let rest 5 minutes before serving.