Name: Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup dry jasmine rice, un-rinsed; 1 ¾ cups water; ½ teaspoon salt; 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; 6 to 8 medium boneless, skinless chicken thighs; 1 head cauliflower, cut into large florets

Jump to Recipe

If you’re craving a meal that combines juicy chicken, hearty rice, creamy cheese, and perfectly roasted cauliflower—all in one gloriously easy sheet pan—this Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) is your new weeknight hero. The golden chicken is wrapped around cheesy, aromatic rice and baked beside sweetly caramelized cauliflower, filling your kitchen with irresistible aromas. Each bite is a harmony of cozy flavors and satisfying textures, all with minimal cleanup.

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

Ingredients You’ll Need

With just a handful of essentials, this recipe brings out the best of each ingredient: fragrant rice for a fluffy filling, tender chicken thighs that stay juicy, snappy cauliflower florets for body, and enough cheese and veggies to keep every forkful interesting. Here’s what you’ll need, and why each one matters:

Jasmine rice: Its lightly floral fragrance and sticky texture make it the ideal vehicle for a creamy stuffing that binds beautifully inside the chicken.
Water: The base for cooking the rice; just enough to yield fluffy grains without rinsing away that extra starchy cling.
Salt: Essential for seasoning at every step, enhancing all the natural flavors as you build the dish.
Olive oil: Adds richness and helps both the cauliflower and chicken roast to a golden finish.
Unsalted butter: Adds a silkiness to the sautéed veggies and deepens the overall flavor.
Carrots: Bring natural sweetness and a pop of color to the rice filling, making each bite more vibrant.
Onion: Provides savory depth and a little bit of crunch once cooked down in butter and oil.
Medium cheddar cheese: Melts into the rice, making it extra creamy with just the right amount of sharpness.
Black pepper: Brings a gentle heat that balances the savory elements of the dish.
Chicken thighs (boneless, skinless): The star of the show—they’re easy to stuff, stay juicy during baking, and deliver big flavor.
Cauliflower: Roasts up crispy and slightly sweet, making it the ultimate side that soaks up all the pan juices.

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

Step 1: Prepare Your Pan and Oven

Start by lining a rimmed baking sheet with parchment paper or a Silpat mat—this makes cleanup a snap and ensures nothing sticks. Preheat your oven to 350°F (175°C), so it’s perfectly hot by the time your Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) are ready for baking. A little advance prep here keeps everything easy.

Step 2: Cook the Rice

In a medium saucepan, bring 1 ¾ cups of water to a boil. Stir in the salt and pour in your un-rinsed jasmine rice (yep, trust the process—the extra starch helps the rice filling stay snug inside the chicken). Reduce the heat to low, cover tightly, and let it simmer for 15 minutes until all the water is absorbed. Remove from the heat, but keep it covered so the steam finishes the cooking. Fluffy rice = a great stuffing!

Step 3: Sauté the Vegetables

Melt the butter together with the olive oil in a large sauté pan over medium heat. Toss in the grated carrots and finely diced onion, seasoning with a little extra salt to help the veggies soften. Sauté for 8 to 9 minutes until everything is soft, golden, and the kitchen smells amazing. These will bring depth and a subtle sweetness to your stuffing.

Step 4: Make the Rice Mixture

When the rice is cooked and still hot, stir in your grated cheddar cheese—it’ll melt into creamy ribbons and coat every grain with flavor. Add in your sautéed carrots and onions, then mix the whole thing well. Let it cool a bit; you want the filling to be warm, not scorching hot, when you fill your chicken.

Step 5: Prepare and Stuff the Chicken

Trim any excess fat from the chicken thighs, then place them between two sheets of plastic wrap on a sturdy cutting board. Grab a meat mallet (or even a rolling pin) and pound them gently to about ⅛ inch thick—this helps them roll beautifully and cook evenly. Season both sides liberally with salt and pepper, then lay them smooth-side down. Using your hands, shape the slightly cooled rice mixture into small mounds and place one over the center of each chicken thigh. Wrap the chicken around the rice like a cozy blanket and secure each piece with two toothpicks to hold everything together.

Step 6: Prepare the Cauliflower

Scatter your cauliflower florets on the lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat every bite. Push the cauliflower to the outer edges, creating a “nest” of veggies for your stuffed chicken to bake right in the center. This layout ensures everything cooks evenly, and your veggies soak up a bit of that incredible chicken flavor.

Step 7: Bake

Nestle the stuffed chicken thighs in the center of your baking sheet, drizzle them with a touch more olive oil for good measure, and slide the whole thing into the oven. Bake at 350°F for about 45 minutes, or until the chicken is cooked through and golden brown and your cauliflower is perfectly roasted. The aromas will be almost impossible to resist!

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

Garnishes

Just before serving, I love showering everything with a little freshly chopped parsley or chives for color and crunch. If you’re a lemon-lover, a squeeze of fresh lemon over the cauliflower really brightens up the plate and cuts through the richness of the cheese-stuffed chicken.

Side Dishes

While the Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) truly shines as an all-in-one dish, a simple green salad or some crusty bread on the side is always welcome. If you’re feeding a crowd, a tangy cucumber yogurt sauce makes a refreshing addition, too.

Creative Ways to Present

Looking to impress? Try slicing the stuffed chicken thighs on a diagonal and fanning them out over the cauliflower for a restaurant-worthy look. Or plate everything family-style on a big platter, letting everyone serve themselves—you’ll be amazed how quickly it disappears!

Make Ahead and Storage

Storing Leftovers

Leftovers of Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) keep beautifully in the fridge for up to 3 days. Store everything in an airtight container and spoon a little pan juice over the chicken to keep it moist.

Freezing

If you want to freeze, let the chicken and cauliflower cool completely, then wrap the stuffed thighs individually and place the veggies in a separate freezer-safe bag. Everything will keep for up to a month—just thaw overnight in the fridge before reheating.

Reheating

The oven is your best friend here. Place leftovers in a baking dish, cover with foil, and reheat at 325°F until everything is warmed through (about 20 minutes). This helps keep the chicken juicy and the cauliflower from drying out. Microwave works in a pinch, but the texture might not be quite as magical.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken thighs stay much juicier and are easier to roll than breasts. If using breasts, slice thin and pound flat—they’ll need less time in the oven, so check early for doneness.

What other cheeses can I swap for cheddar?

Go for anything that melts well! Mozzarella gives a mild, stretchy bite, while gouda or Monterey Jack add creamy richness. You can even try a touch of feta for a salty kick.

Can I prep Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) in advance?

Absolutely! Assemble the stuffed chicken up to a day ahead and refrigerate. Just let it sit at room temperature for 20 minutes before baking to ensure even cooking.

Are there gluten-free or dairy-free versions?

Yes! The base recipe is naturally gluten-free. For dairy-free, simply use your go-to vegan butter and a non-dairy cheese alternative—the texture holds up beautifully.

Can I add other vegetables?

Definitely. Broccoli florets or small wedges of sweet potato roast up nicely alongside the cauliflower and absorb all those tasty pan juices, giving you even more variety.

Final Thoughts

If you’re looking for a comforting, colorful meal with minimal fuss, I can’t recommend Stuffed Chicken Thighs and Cauliflower (One-Pan Meal) enough. It’s nourishing, packed with flavor, and destined to become a new family tradition—so give it a try and savor every deliciously cheesy, veggie-studded bite!