This post may contain affiliate links. Read my disclosure policy.
These baked cheesy rice stuffed chicken thighs are so flavorful, tender and frankly just a great chicken recipe!! The number one search on my blog is?… You guessed it, CHICKEN!! It’s no wonder this recipe so popular!
This chicken recipe really delivers. The ingredients are simple and what a fun way to put dinner on the table – a balanced meal baked together on 1 sheet pan. It’s fancy enough for company and simple enough for a weeknight meal. You can absolutely prep this meal a day ahead then pop it in the oven for dinner!
My aunt Tamara shared this recipe with me and it is so yummy! She texted me a photo and I knew it would be an instant hit. Sure enough, it was! Everyone in our house loved it. Thank you Toma for sharing this with me!! It was so good, I made it 2 days in a row! By the way, these reheat really well the next day. Think: work lunch!
Ingredients for Stuffed Chicken Thighs:
1 cup dry jasmine rice (un-rinsed)
1 3/4 cups water
1/2 tsp salt
2 Tbsp olive oil, plus more to drizzle chicken
2 Tbsp 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
6 to 8 medium boneless skinless chicken thighs*
1 large head cauliflower, cut into large florets**
*We made 6 thighs but there is enough rice mixture to make 8 stuffed thighs if you want to make the bigger batch. Baking time would remain the same.
**Carrot sticks or thick rings of carrot would also work, but I found that broccoli shrivels with these baking times.
Make Ahead Tip:
Make the entire recipe and without baking, cover with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350˚F and bake 45-50 minutes (it will take a few minutes longer than usual if your are starting with a chilled pan and chicken).
How to Make Rice Stuffed Chicken Thighs:
Line rimmed baking sheet with parchment or Silpat. Preheat oven to 350˚F.
1. 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 a simmer, cover with tight fitting lid and simmer 15 minutes or until water is absorbed. Remove from heat and and keep covered with lid.
2. 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 minutes or until soft and golden.
3. Stir grated cheese into the hot rice then stir in the sautéed carrots and onions. Set aside to cool slightly while prepping chicken.
4. Trim chicken thighs of excess fat and arrange on a cutting board between 2 sheets of plastic wrap. Pound chicken thighs as much as you can without breaking through the meat (about 1/8 thick). Season both sides of thighs lightly with salt and pepper. If you don’t have a flat meat mallet, you can use the base of a heavy saucepan.
5. 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. It doesn’t have to be perfectly covered.
6. 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.
Stuffed Chicken Thighs and Cauliflower (One-Pan Meal)
Ingredients
- 1 cup dry jasmine rice, un-rinsed
- 1 3/4 cups water
- 1/2 tsp salt
- 2 Tbsp olive oil, plus more to drizzle chicken
- 2 Tbsp 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
- 6 to 8 medium boneless skinless chicken thighs*
- 1 head cauliflower, cut into large florets**
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
**Carrot sticks or thick rings of carrot would also work, but I found that broccoli shrivels with these baking times.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Serve stuffed chicken thighs with a sides of roasted cauliflower (If you’re curious that pretty blue platter is by Fiesta). Wholesome, delicious and healthy dinner! And it tastes just as good as dining out, except it’s way less expensive and comes with an extra side of feelin’ good that you made something from scratch for the people you love. Oh and p.s. leftover stuffed chicken thighs taste just as good reheated. SCORE!!
