If you’re looking for a comforting, flavorful dinner that simplifies your cooking and cleanup, this Stuffed Chicken Thighs with Rice and Cauliflower One-Pan Meal Recipe is your new best friend. Juicy, tender chicken thighs stuffed with cheesy rice and fresh grated carrots come together perfectly with roasted cauliflower all in one pan, making it both a delicious and fuss-free option. It’s the kind of dish that feels indulgent yet wholesome, perfect for sharing with family or impressing guests without breaking a sweat.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one brings its own magic to the table. From the fragrant jasmine rice that soaks up all the flavors to the sharp cheddar cheese adding that gooey richness, every component plays an essential role in making this dish irresistible.
- 1 cup dry jasmine rice: Its naturally fragrant aroma adds subtle sweetness and fluffiness after cooking with the chicken juices.
- 1 3/4 cups water: Perfect amount to cook the rice tender and fluffy without sogginess.
- 1/2 tsp salt: Balances and highlights all the savory elements in the recipe.
- 2 Tbsp olive oil (plus more to drizzle): Adds a lovely richness and helps crisp the chicken skin when roasting.
- 2 Tbsp unsalted butter: Brings a silky mouthfeel and depth to the rice and vegetables.
- 3 medium carrots (grated): Provide subtle sweetness and vibrant color, adding texture inside the stuffing.
- 1 medium onion (finely diced): Creates a savory, aromatic foundation for the stuffing.
- 4 oz medium cheddar cheese (grated): Offers a melty, tangy element that binds and flavors the rice stuffing beautifully.
- Salt and black pepper: To taste, for seasoning and layering flavor throughout.
- 6 to 8 boneless skinless chicken thighs: Tender, juicy, and perfect for stuffing and roasting.
- 1 head cauliflower (cut into large florets): Roasts alongside the chicken, absorbing the pan’s savory juices.
How to Make Stuffed Chicken Thighs with Rice and Cauliflower One-Pan Meal Recipe
Step 1: Prepare the Rice Mixture
Start by heating butter and olive oil in a pan, gently sautéing the finely diced onions and grated carrots until soft and fragrant. Add the dry jasmine rice straight into the pan and toast it lightly for a minute to deepen its flavor before pouring in the water and salt. Let it simmer until nearly all the water is absorbed but the rice is still slightly undercooked; this ensures it finishes cooking inside the chicken without becoming mushy.
Step 2: Mix in the Cheese and Seasonings
Once the rice mixture has cooled a little, stir in the grated cheddar cheese along with salt and fresh black pepper. The cheese melts into the warm rice, creating a creamy, flavorful stuffing that’s irresistible. Set this mixture aside while you prepare the chicken.
Step 3: Stuff the Chicken Thighs
Lay each boneless chicken thigh flat and spoon in a generous amount of the rice and cheese stuffing. Carefully roll or fold the thigh around the stuffing and secure it with kitchen twine or toothpicks if needed. Drizzle the outside with olive oil and season with salt and pepper to get a crisp, golden finish during roasting.
Step 4: Arrange Chicken and Cauliflower in One Pan
Place the stuffed chicken thighs in a baking dish or large roasting pan and scatter the cauliflower florets around them. Drizzle the cauliflower with olive oil and sprinkle with a little salt and pepper. The cauliflower will roast in the chicken’s flavorful juices, absorbing all those savory notes.
Step 5: Roast Until Perfect
Bake everything in a preheated oven at 375°F (190°C) for about 40 to 45 minutes until the chicken is cooked through and golden, and the cauliflower is tender and caramelized on the edges. The aroma filling your kitchen at this moment is just unbeatable.
How to Serve Stuffed Chicken Thighs with Rice and Cauliflower One-Pan Meal Recipe
Garnishes
Brighten up your plate with fresh herbs like chopped parsley or cilantro. A light sprinkle of lemon zest or a squeeze of fresh lemon juice can also elevate the dish by adding a refreshing zing that complements the cheesy, savory stuffing perfectly.
Side Dishes
Though this one-pan meal is complete on its own, serving it alongside a crisp green salad or steamed greens like broccoli or green beans balances the richness and adds an extra pop of texture and freshness to your meal.
Creative Ways to Present
For a fun twist, slice the stuffed chicken thighs crosswise to reveal the beautiful cheesy rice center for an eye-catching presentation. Arrange the cauliflower around the sliced pieces for a rustic yet elegant platter perfect for dinner parties or family meals.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Stuffed Chicken Thighs with Rice and Cauliflower One-Pan Meal Recipe keep well in an airtight container in the refrigerator for up to 3 days, making it excellent for quick reheats on busy nights.
Freezing
You can freeze the cooked stuffed chicken thighs and cauliflower separately or together in freezer-safe containers for up to 2 months. Be sure to cool them completely before freezing to maintain texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to keep the chicken juicy and cauliflower tender. Microwave reheating also works but can sometimes dry out the chicken, so cover it with a damp paper towel for best results.
FAQs
Can I use brown rice instead of jasmine rice?
Brown rice takes longer to cook and absorbs liquid differently, so adjustments would be needed. It’s best to use jasmine rice as the recipe is designed around its cooking time and texture.
Is it necessary to use unsalted butter?
Unsalted butter lets you control the salt level more precisely, but if using salted butter, just reduce the added salt slightly to keep the seasoning balanced.
Can I substitute the chicken thighs with chicken breasts?
Chicken breasts are leaner and can dry out more easily. Thighs stay juicy and tender, especially when stuffed. If using breasts, consider brining or very careful cooking to avoid dryness.
How do I know when the stuffed chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C). You can also cut into one thigh to check that the juices run clear and the stuffing is hot throughout.
Can I add other vegetables to this one-pan meal?
Absolutely! Vegetables like bell peppers, zucchini, or Brussels sprouts can be added around the chicken to roast. Just cut them into pieces that cook evenly within the same roasting time.
Final Thoughts
This Stuffed Chicken Thighs with Rice and Cauliflower One-Pan Meal Recipe has quickly become one of my go-to dishes when I want something nurturing, flavorful, and surprisingly easy to prepare. The combination of textures and flavors always impresses, and the fact it all cooks in one pan makes cleanup a dream. Give this recipe a try—you’re going to love how effortlessly it brings a satisfying, homemade meal to your table!
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Stuffed Chicken Thighs with Rice and Cauliflower One-Pan Meal Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 stuffed chicken thighs
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A wholesome and flavorful one-pan meal featuring juicy stuffed chicken thighs paired with tender cauliflower and fluffy jasmine rice. This recipe combines savory cheddar-stuffed chicken with a vibrant vegetable medley, making it a perfect balanced dinner option with minimal cleanup.
Ingredients
Rice and Vegetables
- 1 cup dry jasmine rice (un-rinsed)
- 1 3/4 cups water
- 1/2 tsp salt
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 3 medium carrots (grated on the large holes)
- 1 medium onion (finely diced)
- 1 head cauliflower (cut into large florets)
Chicken Thighs
- 6 to 8 medium boneless skinless chicken thighs
- 4 oz medium cheddar cheese (grated on large holes)
- Salt and black pepper (to taste)
- Olive oil (for drizzling)
Instructions
- Prepare the Rice and Vegetables: In a large oven-safe skillet or pan, combine the jasmine rice, water, salt, olive oil, butter, grated carrots, and diced onion. Stir thoroughly, then bring the mixture to a simmer over medium heat to start softening the vegetables and cooking the rice partially.
- Stuff the Chicken Thighs: Carefully make a small pocket in each boneless, skinless chicken thigh. Season the inside and outside with salt and black pepper. Stuff each pocket generously with the grated cheddar cheese, ensuring the cheese is well enclosed in the chicken.
- Arrange Chicken and Cauliflower: Drizzle the stuffed chicken thighs with olive oil and place them on top of the rice and vegetable mixture in the skillet. Distribute the cauliflower florets around the chicken thighs evenly, allowing the flavors to meld together as they cook.
- Cook in the Oven: Preheat the oven to 375°F (190°C). Transfer the skillet carefully to the oven. Bake for 40 to 45 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/75°C) and the cauliflower is tender. The rice will finish cooking in this time, absorbing the flavorful juices from the chicken and vegetables.
- Rest and Serve: Remove the skillet from the oven and allow the dish to rest for 5 minutes before serving. This helps the juices redistribute in the chicken and finalizes the texture of the rice. Serve the stuffed chicken thighs alongside the roasted cauliflower and fluffy rice for a complete meal.
Notes
- Use fresh, boneless skinless chicken thighs for best stuffing results.
- Cut cauliflower into large florets to prevent overcooking during baking.
- Grating the carrots and onion finely helps them cook evenly with the rice.
- If you don’t have an oven-safe skillet, bake in a casserole dish but cook the rice and vegetables on the stovetop first.
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure food safety.
