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
Scale
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.
