Parmesan-Crusted Chicken and Zucchini Rice Skillet

1. Cook the Rice

Bring 2 quarts of water to a boil in a large saucepan. Add the long-grain white rice and cook it for about 12 minutes until it is tender. Drain the rice using a fine-mesh strainer and set it aside.

2. Cook the Vegetables

Melt the unsalted butter in a 12-inch ovensafe skillet over medium heat. Add the shredded zucchini, finely chopped onion, fresh thyme, table salt, and pepper. Cook these vegetables for around 10 minutes, stirring occasionally, until they become soft and their flavors meld together perfectly.

3. Add Chicken and Broth

Once the vegetables are cooked, stir in the shredded rotisserie chicken and the chicken broth. Let this mixture cook for about 5 minutes until the chicken is heated through and the broth is well incorporated.

4. Stir in Rice and Cheese

Turn off the heat, then stir in the cooked rice and the shredded sharp cheddar cheese. Mix everything together until the cheese is melted and all the ingredients are evenly distributed. Taste and adjust the seasoning with more salt and pepper if needed.

5. Broil with Parmesan

Smooth the top of the rice mixture and sprinkle the grated Parmesan cheese evenly over it. Place the skillet under the broiler in your oven for about 5 minutes. Keep a close eye on it; the Parmesan should melt and become spotty brown, creating a flavorful crust.

6. Serve

Remove the skillet from the oven and sprinkle chopped fresh basil over the top. Serve the dish hot, enjoying the blend of savory chicken, creamy rice, and the delightful crunch of the Parmesan crust.