Description
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!
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
Instructions
- 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).
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8