Stuffed Chicken Thighs and Cauliflower (One-Pan Meal)

This Stuffed Chicken Thighs and Cauliflower recipe is an easy and flavorful one-pan meal that combines tender, juicy chicken thighs with a savory rice stuffing. The recipe includes simple ingredients like jasmine rice, carrots, onions, and cheddar cheese, making it a great choice for busy weeknights or meal prep. The cauliflower is roasted to perfection, complementing the stuffed chicken thighs for a wholesome and balanced meal. Perfect for those looking for a healthy, delicious dish that’s both filling and easy to make. Whether you’re cooking for a family dinner or prepping for the week, this one-pan meal is sure to impress.

Ingredients

• 1 cup dry jasmine rice, un-rinsed
• 1 ¾ cups water
• ½ teaspoon salt
• 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
• 6 to 8 medium boneless, skinless chicken thighs*
• 1 head cauliflower, cut into large florets**

Instructions

Prep:

1. Line a rimmed baking sheet with parchment paper or a Silpat mat. Preheat the oven to 350°F (175°C).

How to Make Rice-Stuffed Chicken Thighs:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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Why You’ll Love This Recipe

• Easy One-Pan Meal: Everything cooks together in one pan, making cleanup a breeze.
• Flavorful and Hearty: The combination of tender chicken, cheesy rice, and roasted cauliflower is satisfying and full of flavor.
• Versatile and Customizable: This recipe can easily be adapted with different veggies or seasonings.
• Perfect for Meal Prep: The stuffed chicken thighs can be made in advance and reheated for a quick, delicious meal.

Tips

• Chicken Thickness: Pounding the chicken thighs thin ensures even cooking and makes the stuffing process easier.
• Rice Texture: If you prefer a firmer rice texture, you can reduce the simmer time by a few minutes.
• Sauté the Vegetables Well: Be sure to cook the carrots and onions until golden to enhance their natural sweetness and flavor.

Variations and Substitutions

• Other Cheeses: You can substitute the cheddar cheese with mozzarella, gouda, or even a sharp Parmesan for different flavor profiles.
• Add Greens: Try adding spinach or kale to the rice mixture for an extra boost of nutrients.
• Different Veggies: Swap cauliflower for broccoli or Brussels sprouts for a unique twist.

FAQs

1. Can I make this recipe with bone-in chicken thighs?
Yes, you can use bone-in thighs, but they will require a longer cooking time, around 55-60 minutes. Be sure the chicken is cooked to an internal temperature of 165°F.

2. How do I keep the rice from spilling out?
Secure the stuffed chicken thighs well with toothpicks and make sure the rice mixture is packed tightly inside.

3. Can I freeze these stuffed chicken thighs?
Yes, you can freeze the stuffed and uncooked chicken thighs. Wrap them tightly in plastic wrap and aluminum foil, then bake from frozen, adding an additional 10-15 minutes to the cooking time.

4. What other grains can I use instead of rice?
Quinoa, couscous, or farro can be good alternatives if you want to change things up.

Serving Suggestions

• Pair with a fresh salad or roasted vegetables for a complete meal.
• Serve with a side of garlic bread or dinner rolls to soak up any extra sauce.
• For extra creaminess, drizzle with a bit of your favorite sauce or gravy before serving.