Baked Chicken Thighs, Rice, and Vegetables

This method for cooking rice yields tender, fluffy rice. Chicken, rice, and vegetables all go into one pan on the stovetop for a few minutes, and then into the oven to finish. In just over an hour, dinner is ready and cleanup is a breeze!

Prep Time:
10 mins
Cook Time:
1 hrs
Total Time:
1 hrs 10 mins
8 servings


  • 8 medium boneless, skinless chicken thighs

  • 1 pinch seasoned salt, or to taste

  • 2 tablespoons extra-virgin olive oil

  • ½ teaspoon smoked paprika

  • ½ cup chopped onion

  • 1 ½ cups long-grain white rice

  • 2 cups 1/2-inch cubes butternut squash

  • 1 ½ cups frozen French-cut green beans

  • 1 teaspoon herbes de Provence

  • 3 cups chicken broth

  • 2 ounces Caesar salad croutons


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.

  3. Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm.

  4. Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top.

  5. Bake in the preheated oven for 30 minutes.

  6. Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.

  7. Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

I used 'Papa's Seasoned Salt, a recipe on this site. Substitute store-bought seasoned salt, if desired.

Nutrition Facts (per serving)

415 Calories
17g Fat
39g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 415
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 22%
Cholesterol 74mg 25%
Sodium 621mg 27%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 24g
Vitamin C 10mg 50%
Calcium 52mg 4%
Iron 3mg 18%
Potassium 365mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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