Baked Chicken Thighs, Rice, and Vegetables

Try this easy one-pot method to make baked chicken thighs, rice, and veggies with little time and effort.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 415 Calories

Ingredients

• 3 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• 1 pinch seasoned salt, or to taste
• 1 teaspoon herbes de Provence
• 2 cups 1/2-inch cubes butternut squash
• 8 medium boneless, skinless chicken thighs
• 2 ounces Caesar salad croutons
• 0.5 cup chopped onion
• 0.5 teaspoon smoked paprika
• 1.5 cups long-grain white rice
• 1.5 cups frozen French-cut green beans

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven for 30 minutes.

Step 3

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

Step 4

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 5

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 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).