Crispy Baked Sage Chicken Thighs Recipe With Aromatic Rice Smells Like Fall One-Pan Recipes High Protein Recipes Chicken Recipes Dinner Grains Gluten-free Spices Low Sugar Recipes
Fall has started sending us subtle signs that it is arriving. Not only with the changing of leaves and temperature drops, but in the smells wafting from our kitchens. One of those aromas that lets me know fall is on the way is sage. This delicious, juicy, crispy baked sage chicken recipe was my aromatic (and delicious) kickoff to preparing for autumn.
This one-pan recipe was so quick and easy to prep and was a complete high-protein dinner. The chicken thighs were super crispy and juicy, and the aromatic rice was rich in flavor and perfectly cooked. This chicken dinner is one that will be made over and over again, regardless of the season. My husband even gave it a thumbs-up.
You don't need a lot of fancy ingredients for this high-protein dinner. Here is your short gluten-free shopping list: bone-in chicken thighs (read about the health benefits of protein), olive oil, dried thyme, kosher salt, smoked paprika, ground sage, black pepper, onion or shallots, fresh garlic, jasmine rice, nutritional yeast (learn more about nutritional yeast), chicken broth, evaporated or coconut milk and fresh or frozen spinach or kale (read about the health benefits of leafy greens).
The chicken and rice can be a complete dinner, or add your favorite side dish. A fresh vegetable, salad or slice of crusty bread would be delicious with this fall-inspired chicken dinner.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Total Time: 35 to 40 minutes
Servings: 6
Ingredients
- 5 - 6 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
Seasoning Blend
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon ground sage
- 1/2 teaspoon black pepper
Rice
- 1 small red onion or 1 large shallot, chopped fine
- 5 cloves garlic, minced
- 1 cup jasmine rice, uncooked
- 2 tablespoons nutritional yeast
- 14 ounces (1 can) chicken broth (2 cups)
- 3/4 cup evaporated milk or full-fat coconut milk (I used evaporated milk)
- 3 cups chopped fresh kale or spinach or 8 ounces frozen spinach, thawed (I used frozen spinach)
Here's how to make it:
- Stir together all the seasoning blend ingredients in a small bowl.
- Season the chicken on both sides with the seasoning blend.
- Heat the olive oil in an ovenproof skillet. (I used a cast iron skillet.) Add the chicken, skin side down, and cook until golden and crispy, about 5 to 6 minutes.
- Flip the chicken over and continue to cook for another 5 to 6 minutes or until the bottom is golden. Remove the chicken to a plate. The chicken will not be cooked through at this point.
- Add the onion or shallot to the pan. Cook, stirring, about 2 minutes. Add the garlic and cook another minute.
- Add the rice and nutritional yeast to the pan.
- Stir to combine and cook about 1 minute.
- Add the spinach or kale, broth and milk. Bring to a simmer.
- Put the chicken back into the pan.
- Bake in a preheated 375-degree F oven until the chicken is cooked through and the rice tender, about 15 to 20 minutes. (Chicken is done at 165 degrees F internal temperature on a food thermometer. Thighs, however, are best at 180 to 185 degrees F.)
- Serve the chicken with the rice. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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