HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
Thigh Society hero image

Thigh Society

Italian-Style Chicken Thighs Stuffed with Herbed Rice and Vegetables, Oven-Baked Until Golden

1 hour
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

Ever wanted to know how Italians might engineer a chicken-and-rice dinner when they're feeling a little extra? This recipe turns a classic bake into a stuffed spectacle, with rice and veggies hiding inside juicy chicken thighs, a lesson in both stuffing and self-restraint.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
  2. 02
    Rinse the white rice in a fine mesh strainer under cold water until the water runs clear. Cook the rice in a small saucepan with 1 3/4 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  3. 03
    While the rice is cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot, celery, and onion. Sauté until softened and just starting to caramelize, 6–8 minutes.
  4. 04
    Add garlic and cook 1 minute, stirring, until fragrant.
  5. 05
    Stir in cooked rice, parsley, Parmesan, oregano, basil, red pepper flakes, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well, taste, and adjust seasoning if needed. Let cool slightly.
  6. 06
    Pat chicken thighs dry with paper towels. Place thighs skin-side down on a board. Season lightly on both sides with remaining salt and pepper.
  7. 07
    Divide rice filling evenly among thighs (about 3 tablespoons each). Fold or roll chicken around the filling, tucking ends under. Secure with toothpicks if needed.
  8. 08
    Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden and crisp, about 3–4 minutes. Flip and brown the other side for 2 minutes. Transfer to prepared baking dish.
  9. 09
    Pour chicken broth into the baking dish around the thighs (not over the top), then cover dish tightly with foil.
  10. 10
    Bake for 20 minutes, then remove foil and bake another 10–15 minutes, until chicken is cooked through (165°F internal temp) and skin is beautifully browned.
  11. 11
    Let rest 5 minutes before removing toothpicks and slicing. Serve thighs hot, spooning extra rice and pan juices underneath.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.