Chicken and Rice Kicked Up a Notch
- 8 Chicken Thighs
- 1 1/2 Cups Ranch
- Cooking Spray (such As Pam(R))
- 3 Tablespoons Extra-Virgin Olive Oil, Divided
- 1 Large Onion, Chopped
- 2 Cloves Garlic, Chopped
- 2 Cups White Rice
- 2 (14.5 Ounce) Cans Chicken Broth
- 3 Tablespoons Rice Vinegar
- 1/2 Teaspoon Cajun Seasoning Blend
- 2 Cups Panko Bread Crumbs
- 1 Cup Parmesan-Romano Cheese Blend
- 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.
- Preheat oven to 420 degrees F (216 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- 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.
- Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.
- 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.
- 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.
- 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).
- 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.