How to Make Baked Chicken Thighs, Rice, and Vegetables - A Step-by-Step Guide

When it comes to creating a hearty and delicious meal that the whole family will love, there's nothing quite like a classic baked chicken thighs, rice, and vegetables dish. This recipe combines tender and juicy chicken thighs with fluffy rice and a colorful array of vegetables, all baked together to perfection. Not only is it a great way to get your protein and veggies in, but it's also a one-pan wonder that makes for easy cleanup!

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • 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).
  • Nutrition

    415 cal.

    • Total Fat: 17g
    • Saturated Fat: 4g
    • Cholesterol: 74mg
    • Sodium: 621mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 24g
    • Vitamin C: 10mg
    • Calcium: 52mg
    • Iron: 3mg
    • Potassium: 365mg