Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) Recipe
These Stuffed Chicken Thighs and Cauliflower make for a delicious one-pan meal that is both comforting and satisfying. Tender chicken thighs are filled with a cheesy rice mixture, then baked alongside seasoned cauliflower until perfectly cooked. A complete meal that is easy to prepare and bursting with flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Rice:
- 1 cup dry jasmine rice, un-rinsed
- 1 ¾ cups water
- ½ teaspoon salt
Vegetables:
- 2 tablespoons olive oil (plus extra for drizzling)
- 2 tablespoons unsalted butter
- 3 medium carrots, grated on the large holes
- 1 medium onion, finely diced
- 4 oz medium cheddar cheese, grated on large holes
- Salt and black pepper to taste
Chicken and Cauliflower:
- 6 to 8 medium boneless, skinless chicken thighs
- 1 head cauliflower, cut into large florets
Instructions
- Prep: Line a rimmed baking sheet with parchment paper or a Silpat mat. Preheat the oven to 350°F (175°C).
- Cook the Rice: In a medium saucepan, bring 1 ¾ cups water to a boil. Add ½ teaspoon salt and the dry jasmine rice. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the water is absorbed. Remove from heat and keep covered.
- Sauté the Vegetables: In a large sauté pan over medium heat, melt 2 tablespoons butter and add 2 tablespoons olive oil. Add the grated carrots and finely diced onion, seasoning with ½ teaspoon salt. Sauté for 8-9 minutes until the vegetables are soft and golden brown.
- Prepare the Rice Mixture: Stir the grated cheddar cheese into the cooked rice, followed by the sautéed carrots and onions. Mix well and set aside to cool slightly.
- Prepare the Chicken: Trim any excess fat from the chicken thighs. Place them between two sheets of plastic wrap on a cutting board and pound them until they are about ⅛ inch thick. Season both sides with salt and pepper.
- Stuff the Chicken: Lay the chicken thighs smooth-side down. Create small rice balls with your hands and place them over the center of each chicken thigh. Wrap the chicken around the rice and secure each thigh with 2 toothpicks.
- Prepare the Cauliflower: Place the cauliflower florets on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Push the cauliflower to the edges of the baking sheet.
- Bake: Place the stuffed chicken thighs in the center of the baking sheet. Drizzle the chicken with a little more olive oil. Bake in the preheated oven at 350°F for 45 minutes, or until the chicken is fully cooked and golden brown.
Notes
- Make sure to pound the chicken thighs evenly for consistent cooking.
- Feel free to add your favorite herbs or spices to the rice mixture for extra flavor.
Nutrition
- Serving Size: 1 stuffed chicken thigh with cauliflower
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 120mg
Keywords: Stuffed Chicken Thighs, Cauliflower, One-Pan Meal, Chicken and Rice, Cheesy Chicken Recipe
