Baked Chicken Thighs, Rice, and Vegetables
Description
Try this easy one-pot method to make baked chicken thighs, rice, and veggies with little time and effort.
Ingredients
•
8 medium boneless, skinless chicken thighs
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1 pinch seasoned salt, or to taste
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2 tablespoons extra-virgin olive oil
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1/2 teaspoon smoked paprika
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1/2 cup chopped onion
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1 1/2 cups long-grain white rice
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2 cups 1/2-inch cubes butternut squash
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1 1/2 cups frozen French-cut green beans
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1 teaspoon herbes de Provence
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3 cups chicken broth
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2 ounces Caesar salad croutons
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.
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.
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.
5
Bake in the preheated oven for 30 minutes.
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.
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).