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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A complete skillet dinner featuring tender chicken, fluffy rice, and colorful roasted vegetables, all finished with a nutty Parmesan sprinkle. This american-inspired one pot ready in about 50 minutes pairs olive oil, long-grain white rice, medium, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pan Chicken, Rice, and Roasted Vegetables with Parmesan take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Chicken, Rice, and Roasted Vegetables with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in One-Pan Chicken, Rice, and Roasted Vegetables with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Chicken, Rice, and Roasted Vegetables with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Chicken, Rice, and Roasted Vegetables with Parmesan?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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