Baked Chicken Thighs, Rice, and Vegetables Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Chicken Thighs, Rice, and Vegetables Recipe). 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!

Brief

Prep 10 mins

Cook: 1hr

Total: 1hr10 mins

Servings: 8

Yield: 8 servings

Baked Chicken Thighs, Rice, and Vegetables Recipe

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

Meat and Poultry

Directions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

Bake in the preheated oven for 30 minutes.

Step 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.

Step 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).

Nutritional Information

Baked Chicken Thighs, Rice, and Vegetables Recipe

Servings Per Recipe:8

Calories: 414.8

% Daily Value *

Protein: 23.8g 48%

Carbohydrates: 39.3g 13%

Dietary Fiber: 2.3g 9%

Sugars: 2.6g

Fat: 17.1g 26%

Saturated Fat: 4.3g 21%

Cholesterol: 74.4mg 25%

Vitamin A Iu: 3993.2IU 80%

Niacin Equivalents: 11.5mg 88%

Vitamin B6: 0.4mg 23%

Vitamin C: 10mg 17%

Folate: 104.5mcg 26%

Calcium: 51.7mg 5%

Iron: 3.2mg 18%

Magnesium: 41.8mg 15%

Potassium: 365.4mg 10%

Sodium: 621mg 25%

Thiamin: 0.3mg 33%

Calories From Fat: 154.1

*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.