One Pot Chicken and Rice Bake
Ingredients
-
6
pieces
chicken thighs
-
1
tablespoon
extra virgin olive oil
-
1
pinch
Kosher salt
-
1
pinch
pepper
-
1
piece
white onion, finely diced
-
4
cups
butternut squash, peeled and cut into ½ inch cubes
-
3
sprigs
fresh thyme
-
1½
cups
short grain rice (Calrose or Arborio)
-
¼
cup
dry white wine
-
3½
cups
chicken broth
-
½
cup
grated parmesan cheese
Instructions
- Preheat the oven to 375°F.
- In a large deep pot, heat olive oil on high heat.
- Season the chicken with salt and pepper, then brown it in the pot for about 5 minutes per side.
- Transfer the browned chicken to a plate.
- Reduce the heat to medium and add the onion and squash, cooking until lightly browned.
- Add the rice and sauté for 2-3 minutes until opaque.
- Pour in the wine and cook until it evaporates completely.
- Return the chicken to the pot along with any juices and add thyme.
- Pour in the broth, season with salt and pepper, and bring to a boil.
- Cover the pot and transfer it to the oven, baking for 35 minutes.
- After baking, let it sit covered for 10 minutes, then stir in the parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
6
Calories
544
Total fat
23g
Total carbohydrates
53g
Total protein
26g
Sodium
727mg
Cholesterol
116mg
You might also like