Zucchini and Chicken Rice Skillet is a creamy and flavorful recipe filled with earthy mushrooms, aromatic onions, fresh and bright zucchini, hearty chicken, and rice. It's incredibly easy to make as it all comes together in one skillet. The cream sauce is light and creamy, but has no heavy cream at all. This is a summer recipe that's a gluten free, easy recipe, and a one pan meal!
If your mushrooms aren’t already cleaned and sliced, wipe the dirt off with a paper towel and cut them into 1/4 inch slices. Store in fridge.
Dice the zucchini by cutting it in half lengthwise, then into quarters. Slice into 1/2 inch sliced triangles. Place in storage bag in fridge.
Dice the onion. Place in storage bag in fridge. Mince the garlic and store separately in fridge. Rough chop the parsley to get 3 Tbls. Place in storage bag in fridge.
Chicken: if you need to cook the chicken, then preheat the oven to 400 degrees F. (Note my tip in the ingredient list to buy rotisserie or grilled chicken from the Deli to save time).
Put the chicken breast on a baking sheet and rub with a drizzle of Extra Virgin Olive Oil and then lightly season with salt and pepper. Bake in the oven for 20 minutes or until internal temp reaches 165 degrees F.
When the chicken is done, dice it into bite-size pieces and store in the fridge until ready to cook the meal.
NOTE: you could cook the rice ahead of time and store in the fridge until ready to use. I would just reheat the rice prior to adding to the skillet on meal night as it gets added last and it will cool down the skillet if added cold..
Make the rice according to package instructions. NOTE: You could do this step in advance if you prefer to save more time.
Get a large skillet and preheat on high heat. Add 2 tsp Extra Virgin Olive Oil to coat the bottom and then add the sliced mushrooms with a dash of salt and fresh ground pepper. Spread the mushrooms into one layer and cook for 5 minutes to get a brown sear on the bottom. Then stir and cook for another 2-3 minutes until reduced in size by half. Remove from the pan and set aside.
Add another tsp of olive oil to the pan and then add the Onions to cook for 6-8 minutes until the onions are soft and translucent, stirring every few minutes so that the onions don't burn. Then add the Garlic to the onions and cook for another 1 minute.
Turn the heat back up to high heat and add the diced zucchini with a dash of salt and pepper. Cook just until you get a sear (just a few minutes), no further as you will be cooking the zucchini as you go and you don't want them to get mushy. Then add the mushrooms back to the pan with the zucchini and onions.
Measure out 1/4 cup of unsweetened almond milk and whisk in 2 tbls corn starch with a fork. When fully dissolved, add another 3/4 milk and mix. Set aside for now.
To the veggies in the skillet, add 1 cup of chicken broth. Then add the Milk and Corn Starch mixture and bring to a simmer in the skillet. You will see it start to thicken, so be sure to stir so that it thickens evenly and doesn't clump.
Add the diced chicken, the parmesan cheese, and some of the parsley to taste (save some for garnish). Mix to combine. Finally, mix in the rice. NOTE: If all of your rice does not fit into the skillet, you can place some of the rice into the servings bowls/plates and pour the Zucchini & Chicken Rice mixture on top.
Serve, garnish with fresh parsley, and ENJOY!