Baked Chicken Thighs, Rice, and Vegetables

This method for cooking rice yields tender, fluffy rice. Chicken, rice, and vegetables all go into one pan as regards the stovetop for a few minutes, and after that into the oven to finish. In just greater than an hour, dinner is ready and cleanup is a breeze!

The ingredient of Baked Chicken Thighs, Rice, and Vegetables

1. 8 medium boneless, skinless chicken thighs
2. 1 pinch seasoned salt, or to taste
3. 2 tablespoons extra-virgin olive oil
4. u00bd teaspoon smoked paprika
5. u00bd cup chopped onion
6. 1u2009u00bd cups long-grain white rice
7. 2 cups 1/2-inch cubes butternut squash
8. 1u2009u00bd cups frozen French-cut green beans
9. 1 teaspoon herbes de Provence
10. 3 cups chicken broth
11. 2 ounces Caesar salad croutons

The instruction how to make Baked Chicken Thighs, Rice, and Vegetables

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Pat chicken thighs dry in imitation of a paper towel, and season both sides once seasoned salt.
3. Heat olive oil in a 12-inch oven-proof nonstick skillet greater than medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, just about 3 minutes. Turn, and sprinkle smoked paprika evenly in this area top. Continue cooking until chicken thighs are light brown, virtually 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and grant warm.
4. Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. mount up rice, stirring and scraping the bottom of the skillet, until the rice picks going on a little color, very nearly 4 minutes. shake up in butternut squash cubes and frozen green beans and season later herbes de Provence. Pour in chicken broth, and set browned chicken thighs nearly 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 edited to improper crumbs.
7. Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is finished and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should gain access to at least 165 degrees F (74 degrees C).

Nutritions of Baked Chicken Thighs, Rice, and Vegetables

calories: 414.8 calories
carbohydrateContent: 39.3 g
cholesterolContent: 74.4 mg
fatContent: 17.1 g
fiberContent: 2.3 g
proteinContent: 23.8 g
saturatedFatContent: 4.3 g
servingSize:
sodiumContent: 621 mg
sugarContent: 2.6 g
transFatContent:
unsaturatedFatContent: