Best Baked Chicken Thighs Rice And Vegetables Recipes
BAKED CHICKEN THIGHS, RICE, AND VEGETABLES
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!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 414.8 calories, Carbohydrate 39.3 g, Cholesterol 74.4 mg, Fat 17.1 g, Fiber 2.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 621 mg, Sugar 2.6 g
BAKED CHICKEN AND RICE WITH AUTUMN VEGETABLES
With chicken, rice and vegetables, this casserole is a mouthwatering meal in one!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
- In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
- Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
- Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 260, Carbohydrate 21 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 5 g, TransFat 0 g
EASIEST CHICKEN RICE & VEGGIE CASSEROLE
Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!
Provided by piranhabriana
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a baking dish, mix together everything except the chicken.
- Place chicken on top. Sprinkle with additional paprika and pepper if desired.
- Bake uncovered at 375 for 1 hour.
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