Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) Recipe

If you’re into comforting, hearty dishes that feel like a warm hug after a long day, Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) is a must-try. Imagine juicy chicken thighs embracing a flavorful rice filling, nestled alongside golden-roasted cauliflower, with just enough melty cheddar and sweet vegetables to brighten each bite. This crowd-pleasing meal brings together everything you crave—a balanced, stunningly simple dinner, unified in a single baking tray. It’s as fun to make as it is impressive to serve!

Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how ordinary staples become extraordinary when brought together. Each ingredient serves a purpose, adding nuance, depth, and color to Stuffed Chicken Thighs and Cauliflower (One-Pan Meal), while keeping prep refreshingly straightforward.

  • Dry jasmine rice: Choose un-rinsed rice to provide a little extra starch, which helps bind the stuffing inside the chicken thighs.
  • Water: Just enough to cook the rice to fluffy, tender perfection.
  • Salt: Essential for seasoning both the rice and vegetables, ensuring the flavors sing.
  • Olive oil: Enhances the cauliflower and gives the chicken a golden, crisp finish—don’t be shy with an extra drizzle!
  • Unsalted butter: Lends richness and depth while sautéing the vegetables, melding their flavors.
  • Carrots: Grated and sautéed, they offer natural sweetness and vibrant color to the stuffing.
  • Onion: Finely diced for mellow savoriness; it forms the backbone of your sautéed veggie mix.
  • Medium cheddar cheese: Melts gently into the rice, making each bite creamy and irresistible.
  • Black pepper: A couple of grinds add gentle heat and round out the seasoning.
  • Boneless, skinless chicken thighs: Perfect for rolling around the stuffing; they stay juicy and tender during baking.
  • Cauliflower: Cut into hearty florets, it roasts to crisp-tender, caramelized goodness alongside your chicken.

How to Make Stuffed Chicken Thighs and Cauliflower (One-Pan Meal)

Step 1: Prep Your Baking Sheet and Oven

Start by lining a rimmed baking sheet with parchment paper or a Silpat mat to prevent sticking and make cleanup a breeze. Preheat your oven to 350°F (175°C) so it’s hot and ready when everything is assembled. This step sets you up for a smooth, stress-free kitchen flow—truly the unsung hero of any one-pan meal!

Step 2: Cook the Rice

Grab a medium saucepan, add the water, salt, and dry jasmine rice, then bring to a boil. Once the water bubbles, cover tightly and simmer on low for about 15 minutes until every drop of water is absorbed and the rice is plush and fragrant. Let it sit covered—this resting time makes the grains just right for stuffing.

Step 3: Sauté the Vegetables

Heat the butter and olive oil in a large sauté pan over medium. Once melted, toss in the grated carrots and diced onion with a sprinkle of salt. Sauté gently for around 8 to 9 minutes, allowing the vegetables to soften and develop golden bits. This is where the sweet, savory flavors for your stuffing really bloom.

Step 4: Prepare the Rice Mixture

Combine the hot, cooked rice with the grated cheddar cheese, letting it melt irresistibly into every grain. Add the sautéed carrot and onion mixture, stirring well to create a cohesive, colorful filling. Let it cool for a few minutes before handling—trust me, your fingers will thank you!

Step 5: Prepare the Chicken Thighs

Trim any excess fat from the boneless, skinless chicken thighs. Place each thigh between plastic wrap sheets and pound them out to about 1/8 inch thick using a meat mallet or rolling pin. Season both sides with a little salt and black pepper. Thinner thighs are easier to stuff and roll and cook evenly in the oven.

Step 6: Stuff and Roll the Chicken

Arrange the chicken pieces smooth-side down. Shape small balls of the rice mixture with your hands and place them in the center of each thigh. Carefully wrap the chicken around the rice and secure the bundle with two toothpicks each—it’s almost like making edible little presents!

Step 7: Prepare the Cauliflower

Add the cauliflower florets to your prepared baking sheet. Drizzle with olive oil and season with salt and pepper, tossing the florets so they’re evenly coated. Spread them toward the outside edges of the tray, leaving space in the middle for your stuffed chicken bundles.

Step 8: Bake Everything Together

Place the rice-stuffed chicken thighs in the center of the baking sheet, drizzle them with a bit more olive oil, then transfer the tray to your preheated oven. Bake for 45 minutes until the chicken is golden and the cauliflower is gorgeously roasted—dinner perfection, all at once!

How to Serve Stuffed Chicken Thighs and Cauliflower (One-Pan Meal)

Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) Recipe - Recipe Image

Garnishes

Bring on the final flourish! A scatter of freshly chopped parsley or cilantro adds a pop of color and freshness over the hot tray. For a little zing, try a squeeze of fresh lemon or a dusting of smoked paprika before serving—these small touches go a long way with Stuffed Chicken Thighs and Cauliflower (One-Pan Meal).

Side Dishes

This meal is wonderfully complete as is, thanks to the built-in combo of protein, veggie, and grain. But if you’re in the mood, a crisp green salad dressed with lemon vinaigrette, or a side of garlicky green beans, offers a lovely contrast. A warm baguette for swiping up the juices is always welcome!

Creative Ways to Present

Impress your guests by slicing the stuffed thighs on the diagonal and fanning them atop the golden cauliflower. Serve on a big platter, family-style, to make Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) the star of your table. For extra wow-factor, drizzle the whole dish with a touch of herby olive oil or a sprinkle of extra cheese before bringing it out.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) keeps well in the fridge for up to 3 days. Transfer everything to airtight containers once cooled, and stash them on a flat refrigerator shelf to avoid squishing the delicate chicken bundles.

Freezing

For longer storage, arrange cooled stuffed chicken thighs (not the cauliflower) in a single layer on a baking sheet, freeze until firm, then move to freezer bags. They’ll stay tasty for up to 2 months. Cauliflower can have a softer texture after freezing, but leftovers can be pulsed into a roasted veggie mash for easy use later.

Reheating

For best results, reheat the chicken and cauliflower together on a baking sheet at 350°F until warmed through, about 15 to 20 minutes. A splash of broth over the chicken keeps it from drying out, and covering loosely with foil helps retain moisture. Leftovers also microwave beautifully in a pinch!

FAQs

Can I use chicken breasts instead of thighs?

Chicken thighs work best for rolling and staying moist, but you can absolutely use pounded chicken breasts—just be cautious not to overcook, as breasts can dry out faster than thighs.

Is there a substitute for cheddar cheese?

Feel free to experiment with mozzarella, Monterey Jack, or Gruyère. Each brings its own magic, melting beautifully into the rice and adding a twist to the original flavor profile.

Can I add other vegetables to the filling?

Definitely! Bell peppers, finely chopped spinach, or even peas will blend seamlessly with the rice mix, making Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) even more colorful and hearty.

What if I don’t have parchment or a Silpat mat?

A light oiling of the baking sheet will keep the chicken and cauliflower from sticking, but cleanup may be a little trickier—nothing a soaking can’t fix!

How do I know when the chicken is fully cooked?

Check that the chicken’s juices run clear and a thermometer inserted into the thickest part reads 165°F. The cheese inside will be gooey and the chicken should look beautifully golden when it’s ready.

Final Thoughts

There’s something truly special about gathering everyone around the table for Stuffed Chicken Thighs and Cauliflower (One-Pan Meal). It’s fuss-free, satisfying, and delivers flavor in every bite. I can’t wait for you to share this recipe with loved ones—enjoy every cozy, colorful forkful!

Print

Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) Recipe

A delicious one-pan meal featuring savory rice-stuffed chicken thighs and roasted cauliflower, perfect for a comforting dinner.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 68 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Modern American
  • Diet: Gluten Free

Ingredients

Scale

Rice:

  • 1 cup dry jasmine rice, un-rinsed
  • 1 ¾ cups water
  • ½ teaspoon salt

Vegetables:

  • 2 tablespoons olive oil (plus extra for drizzling)
  • 2 tablespoons unsalted butter
  • 3 medium carrots, grated on the large holes
  • 1 medium onion, finely diced
  • 4 oz medium cheddar cheese, grated on large holes
  • Salt and black pepper to taste

Chicken and Cauliflower:

  • 6 to 8 medium boneless, skinless chicken thighs
  • 1 head cauliflower, cut into large florets

Instructions

  1. Prep: Line a rimmed baking sheet with parchment paper or a Silpat mat. Preheat the oven to 350°F (175°C).
  2. How to Make Rice-Stuffed Chicken Thighs:
  3. Cook the Rice: In a medium saucepan, bring 1 ¾ cups water to a boil. Add ½ teaspoon salt and the dry jasmine rice. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the water is absorbed. Remove from heat and keep covered.
  4. Sauté the Vegetables: In a large sauté pan over medium heat, melt 2 tablespoons butter and add 2 tablespoons olive oil. Add the grated carrots and finely diced onion, seasoning with ½ teaspoon salt. Sauté for 8-9 minutes until the vegetables are soft and golden brown.
  5. Prepare the Rice Mixture: Stir the grated cheddar cheese into the cooked rice, followed by the sautéed carrots and onions. Mix well and set aside to cool slightly.
  6. Prepare the Chicken: Trim any excess fat from the chicken thighs. Place them between two sheets of plastic wrap on a cutting board and pound them until they are about ⅛ inch thick. Season both sides with salt and pepper.
  7. Stuff the Chicken: Lay the chicken thighs smooth-side down. Create small rice balls with your hands and place them over the center of each chicken thigh. Wrap the chicken around the rice and secure each thigh with 2 toothpicks.
  8. Prepare the Cauliflower: Place the cauliflower florets on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Push the cauliflower to the edges of the baking sheet.
  9. Bake: Place the stuffed chicken thighs in the center of the baking sheet. Drizzle the chicken with a little more olive oil. Bake in the preheated oven at 350°F for 45 minutes, or until the chicken is fully cooked and golden brown.

Nutrition

  • Serving Size: 1 stuffed chicken thigh with cauliflower
  • Calories: 380
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 110mg

Keywords: One-Pan Meal, Stuffed Chicken Thighs, Cauliflower Recipe, Comfort Food

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