![](https://cdn.statically.io/img/www.allrecipes.com/thmb/65cI0zb2oykaYTAFuE9UJroZc4k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8728744-b8a5b4cb83c146be9a757eb3d43e59cf.jpg)
Ingredients
-
8 medium boneless, skinless chicken thighs
-
1 pinch seasoned salt, or to taste
-
2 tablespoons extra-virgin olive oil
-
½ teaspoon smoked paprika
-
½ cup chopped onion
-
1 ½ cups long-grain white rice
-
2 cups 1/2-inch cubes butternut squash
-
1 ½ cups frozen French-cut green beans
-
1 teaspoon herbes de Provence
-
3 cups chicken broth
-
2 ounces Caesar salad croutons
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.
-
Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm.
-
Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top.
-
Bake in the preheated oven for 30 minutes.
-
Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.
-
Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cook's Note:
I used 'Papa's Seasoned Salt, a recipe on this site. Substitute store-bought seasoned salt, if desired.
Nutrition Facts (per serving)
415 | Calories |
17g | Fat |
39g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 415 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 4g | 22% |
Cholesterol 74mg | 25% |
Sodium 621mg | 27% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 24g | 48% |
Vitamin C 10mg | 11% |
Calcium 52mg | 4% |
Iron 3mg | 18% |
Potassium 365mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.