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!
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.