Stuffed Chicken Thighs and Cauliflower (One-Pan Meal)
User Reviews
4.7
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
6 to 8 stuffed thighs
-
Course
Main Course
-
Cuisine
American
Stuffed Chicken Thighs and Cauliflower (One-Pan Meal)
Description
Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) features chicken thighs filled with a rice-based stuffing that mixes cooked jasmine rice, sautéed grated carrots, diced onions, and melted cheddar cheese. The chicken is pounded thin to create an even base for the stuffing, which is shaped into balls and placed onto the thighs before rolling and securing. Baking this in the oven allows the chicken to cook thoroughly while roasting cauliflower florets alongside, adding a tender, slightly caramelized vegetable component to the dish.
The flavors come from gently sautéed vegetables combined with the comforting texture of cheese-infused rice inside juicy chicken thighs. The cauliflower provides a mild, earthy contrast with its roasted edges. This dish offers a balanced plate in one pan, minimizing cleanup while delivering a satisfying combination of protein, starch, and vegetable.
For meal serving, the stuffed chicken thighs and cauliflower can be plated together as a complete dinner. The rice filling adds bulk, avoiding the need for extra sides. Cauliflower roasted to a tender texture pairs naturally, and the cheese melted in the stuffing enriches the overall flavor.
According to the notes, the recipe as written yields six stuffed thighs but can be extended to eight by using all the rice mixture with no change in baking time. For vegetable variation, carrot sticks or rings are possible but broccoli is not recommended since it may shrivel during baking.
Ingredients
- 1 cup jasmine rice un-rinsed, dry
- 1 3/4 cups water
- 1/2 tsp salt
- 2 Tbsp olive oil plus more to drizzle chicken
- 2 Tbsp butter unsalted
- 3 carrot grated on the large holes, medium
- 1 onion finely diced, medium
- 4 oz cheddar cheese grated on large holes, medium
- salt
- black pepper
- 6 to 8 chicken thigh medium, boneless skinless
- 1 cauliflower cut into large florets, head
Instructions
Prep:
- Line rimmed baking sheet with parchment or Silpat. Preheat oven to 350˚F.
How to Make Rice Stuffed Chicken Thighs:
- Start by cooking rice: In a medium saucepan, bring 1 3/4 cups water to a boil. Add 1/2 tsp salt and 1 cup rice. Reduce heat to simmer, cover with tight fitting lid and simmer 15 min or until water is absorbed. Remove from heat and and keep covered.
- While rice is cooking, place large sauté pan over medium heat and add 2 Tbsp butter and 2 Tbsp olive oil. Add grated carrots and diced onion, season with 1/2 tsp salt and sauté 8-9 min or until soft and golden.
- Stir grated cheese into the hot rice then stir in the sautéed carrots & onions. Set aside to cool slightly while prepping chicken.
- Trim chicken of excess fat and arrange on cutting board between 2 sheets of plastic wrap. Pound chicken until about 1/8 thick. Season both sides of thighs lightly with salt and pepper.
- Lay thighs smooth-side down. Make a ball of rice with your hands and place over chicken thighs. Wrap meat around rice and secure each thigh with 2 toothpicks.
- Place cauliflower on baking sheet, drizzle lightly with olive oil, salt and pepper and toss to combine. Push cauliflower to borders of baking sheet. Place stuffed chicken thighs in the center of the baking dish, drizzle chicken lightly with olive oil and bake in the center of the oven at 350˚F for 45 minutes.
Notes
- This recipe yields six stuffed thighs, but the rice mixture makes enough for eight if you prefer a larger batch; baking time remains the same.
- Carrots can be included as sticks or thick rings if you want a different texture alongside the stuffing.
- Broccoli is not suitable for roasting with this recipe as it tends to shrivel during the baking time.
User Reviews
Overall Rating
4.7
You'll Also Love
