Name: Baked Chicken Thighs, Rice, and Vegetables
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 8 medium boneless, skinless chicken thighs; 1 pinch seasoned salt, or to taste; 2 tablespoons extra-virgin olive oil; 0.5 teaspoon smoked paprika; 0.5 cup chopped onion; 1.5 cups long-grain white rice; 2 cups 1/2-inch cubes butternut squash; 1.5 cups frozen French-cut green beans; 1 teaspoon herbes de Provence; 3 cups chicken broth; 2 ounces Caesar salad croutons

Baked Chicken Thighs, Rice, and Vegetables

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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!

Recipe by Bibi

Published on November 15, 2020

Prep Time:

10 mins

Cook Time:

1 hrs

Total Time:

1 hrs 10 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

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

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.
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.
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.
Bake in the preheated oven for 30 minutes.
Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.
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.