One Pan Chicken and Rice with Zucchini

Discover a flavorful one-pot chicken and rice recipe with zucchini, tomatoes, & drizzled with a zesty hot honey sauce. Easy and delicious!

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 449kcal

6 chicken thighs or breasts (skin on or off)
1 ¾ cup uncooked dry white rice
2 tablespoons salted butter
2 cups sliced zucchini
1 cup cherry tomatoes
2 cups chicken broth plus, potentially an additional ⅓ cup water (or you can substitute water for the broth)

Get Recipe Ingredients

Preheat the oven to 400℉ and lightly coat a 9 x 13-inch baking dish with cooking spray.
In a bowl, mix together the olive oil, paprika, onion powder, dried oregano, red pepper flakes, garlic, salt, and pepper. Add the chicken pieces and turn to coat.
Add the rice and zucchini to the prepared baking dish. Pour 2 cups of broth (or water) over the rice. Add the butter and arrange the chicken and cherry tomatoes over the rice and zucchini. Bake for 30-40 minutes, or until the rice is fluffy and the chicken is cooked through. If the rice is still hard, add ⅓ cup more water and cook for 10 more minutes.
When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!
Make the sauce: In a saucepan, warm the honey, hot sauce, garlic powder, and red pepper flakes along with a pinch of salt.
Once the chicken is cooked, spoon half of the sauce over the chicken and reserve the reaminig sauce for serving. Top the chicken with fresh herbs like basil, thyme, parsley, or all three.

Chicken: Bone-in thighs are best with this dish because the cooking time is the same as the rice. I've left the skin on for my guys, but skin-off is preferable in my opinion. It's easy to remove the skin. Drumsticks would be a great substitute with no change to the cook time or oven temperature.
Boneless Skinless Thighs and Breasts: To substitute boneless skinless thighs or breasts, add rice, water, and butter to the casserole dish, cover with foil, and bake for 30 minutes. Remove from the oven, uncover the casserole, and top with zucchini and cherry tomatoes. Add an additional ⅓ cup of water if necessary to the rice. Top with paprika sauce glazed chicken and bake uncovered for a further 20 to 25 minutes, or until the liquid is absorbed.
Rice - Any long-grain white rice works well in this recipe as it yields the fluffiest rice.