Bleu Baked Chicken And Rice Recipe

Name: Bleu Baked Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken thighs; 1 1/2 cups blue cheese dressing (such as Ken's(R)); cooking spray (such as Pam(R)); 3 tablespoons extra-virgin olive oil, divided; 2 stalks celery, chopped and leaves reserved; 1/3 large onion, chopped; 2 cloves garlic, chopped; 2 cups white rice; 2 (14.5 ounce) cans chicken broth; 3 tablespoons red wine vinegar; 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's(R)), or to taste; 1 1/2 cups panko bread crumbs; 1/4 cup Parmesan-Romano cheese blend

Servings: persons

6 chicken thighs
1 1/2 cups blue cheese dressing (such as Ken's(R))
cooking spray (such as Pam(R))
3 tablespoons extra-virgin olive oil, divided
2 stalks celery, chopped and leaves reserved
1/3 large onion, chopped
2 cloves garlic, chopped
2 cups white rice
2 (14.5 ounce) cans chicken broth
3 tablespoons red wine vinegar
1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's(R)), or to taste
1 1/2 cups panko bread crumbs
1/4 cup Parmesan-Romano cheese blend

1
Place chicken thighs in a large resealable bag; pour in blue cheese dressing. Coat chicken with dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
2
Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3
Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir celery in the hot oil for 1 minute. Add onion; cook and stir until onion is glossy and softened, about 5 minutes. Stir in garlic; cook for 30 seconds. Transfer onion mixture to the prepared baking dish; return skillet to burner.
4
Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.
5
Mix chicken broth, rice, and vinegar into the onion mixture in the baking dish. Remove chicken from marinade and arrange in the baking dish, creating 2 rows of chicken thighs side by side. Discard remaining marinade. Sprinkle each chicken thigh with Cajun seasoning. Coat chicken thighs with 1 cup panko crumbs. Cover baking dish with aluminum foil.
6
Bake in the preheated oven for 35 minutes. Remove aluminum foil from dish. Mince the reserved celery leaves. Sprinkle chicken thighs with remaining 1/2 cup panko crumbs and Parmesan-Romano cheese; sprinkle minced celery leaves over chicken.
7
Continue to bake chicken until no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8
Turn on the oven's broiler and broil chicken until browned and crisp, 1 to 3 minutes. Remove from oven and let cool for 10 minutes before serving.

1127

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 chicken thighs, 1 1/2 cups blue cheese dressing (such as Ken's(R)), cooking spray (such as Pam(R)), 3 tablespoons extra-virgin olive oil, divided, and more.

Yes, Bleu Baked Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bleu Baked Chicken And Rice

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