Baked Boneless And Skinless Chicken Thighs With Brown Rice Casserole
This is a guilt-free casserole recipe that is perfect for meal-prep and busy week-night dinners!
Comfort food…..check! Clean eating…..check! Healthy…..check! Flavorful and delicious…..check! This one dish wonder is PERFECT for satisfying your cravings without adding inches to your waistline! Thanksgiving is only a few days away…..and here I am…..posting my healthy recipes, LOL! Do not worry y’all…..there is a reason behind this madness! From Thanksgiving through New Years Eve…..I consider that my “bad-eating” time, ha! Everyone deserves that time to enjoy LIFE with your loved ones. However, directly after New Years, I like to detox and begin anew my healthy lifestyle! I wanted to provide more healthy recipes on my blog to be at your disposal (and MINE!)…..ergo this amazing healthy dinner recipe! Pin it and save it…..this one is a keeper! Picture below are the ingredients you will need to make my Baked Boneless And Skinless Chicken Thighs With Brown Rice Casserole.
To begin, dissolve bouillon cubes in warm water to create chicken broth and preheat your oven to 375 degrees Fahrenheit.
In a small bowl, combine the oregano, paprika, onion powder, garlic powder and pepper; set aside.
In a sauce pan, bring chicken broth to a boil.
Put the brown rice in a 9″x13″ deep baking dish; add 1 ½ teaspoons of the seasoning mixture and the minced garlic to the rice; then pour on the hot chicken broth; stir to combine.
Cover the baking dish TIGHTLY with aluminum foil; bake for 30 minutes. Rub the chicken thighs with olive oil; then sprinkle the remaining seasoning onto the thighs and rub in. After 30 minutes of baking; remove the baking dish from the oven. Place the chicken thighs over the rice; cover the dish TIGHTLY with aluminum foil again and return to the oven to bake for an additional 40 minutes.
After 40 minutes, uncover the baking dish and sprinkle on the parmesan cheese. Bake for 10 minutes (uncovered) until cheese has melted and started to crisp.
Let the casserole rest for 10 minutes before serving. ENJOY!
XOXO,
Kendallraye
Baked Boneless And Skinless Chicken Thighs With Brown Rice Casserole
Equipment
- Sauce Pan
- 9"x13" Deep Baking Dish
Ingredients
- 3 Chicken Bouillon Cubes
- 3 ¼ cups Warm Water
- 2 teaspoons Dried Oregano
- 1 teaspoon Paprika
- 2 teaspoons Garlic Powder
- 8 cloves Fresh Garlic Minced
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper Freshly Cracked
- 1 ½ cups Long Grain Brown Rice
- 8 Boneless and Skinless Chicken Thighs
- 2 teaspoons Olive Oil Extra Virgin
- 1/2 cup Parmesan Cheese Freshly Grated
Instructions
- Dissolve bouillon cubes in warm water to create chicken broth.
- Preheat oven to 375°F.
- In a small bowl, combine the oregano, paprika, onion powder, garlic powder and pepper; set aside.
- In a sauce pan, bring chicken broth to a boil.
- Put the brown rice in a 9"x13" deep baking dish; add 1 ½ teaspoons of the seasoning mixture and the minced garlic to the rice; then pour on the hot chicken broth; stir to combine.
- Cover the baking dish TIGHTLY with aluminum foil; bake for 30 minutes.
- Rub the chicken thighs with olive oil; then sprinkle the remaining seasoning onto the thighs and rub in.
- After 30 minutes of baking; remove the baking dish from the oven. Place the chicken thighs over the rice; cover the dish TIGHTLY with aluminum foil again and return to the oven to bake for an additional 40 minutes.
- After 40 minutes, uncover the baking dish and sprinkle on the parmesan cheese. Bake for 10 minutes (uncovered) until cheese has melted and started to crisp.
- Let casserole rest for 10 minutes before serving.
2 Comments
Mary Suttles
Minimal ingredients and big flavor – super easy! The family loved it.
Kendallraye
I’m so glad y’all enjoyed!