Name: Baked Chicken Thighs, Rice, and Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Boneless, skinless chicken thighs - 8 medium; Seasoned salt, or to taste - 1 pinch; Extra-virgin olive oil - 2 tablespoons; Smoked paprika - ½ teaspoon; Chopped onion - ½ cup; Long-grain white rice - 1 ½ cups; 1/2-inch cubes butternut squash - 2 cups; Frozen French-cut green beans - 1 ½ cups; Herbes de Provence - 1 teaspoon; Chicken broth - 3 cups; Caesar salad croutons - 2 ounces

Baked Chicken Thighs, Rice, and Vegetables

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chicken Thighs, Rice, and Vegetables

1. Boneless, skinless chicken thighs - 8 medium

2. Seasoned salt, or to taste - 1 pinch

3. Extra-virgin olive oil - 2 tablespoons

4. Smoked paprika - ½ teaspoon

5. Chopped onion - ½ cup

6. Long-grain white rice - 1 ½ cups

7. 1/2-inch cubes butternut squash - 2 cups

8. Frozen French-cut green beans - 1 ½ cups

9. Herbes de Provence - 1 teaspoon

10. Chicken broth - 3 cups

11. Caesar salad croutons - 2 ounces

How to cook deliciously - Baked Chicken Thighs, Rice, and Vegetables

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

Bake in the preheated oven for 30 minutes.

6. Stage

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. Stage

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).