Servings: 6

Weight Watcher Smart Points: 14

Preparation Time: 40 Minutes

Cooking Time: 60 Minutes

Ready In: 100 Minutes


  • 1 carrot, finely shredded
  • 1 garlic clove, minced
  • 2 tablespoons mayonnaise
  • 1 onion, finely diced
  • ¼ cup mozzarella or provolone cheese, finely shredded
  • 1 cup rice
  • 6 skin-on chicken thighs, with the bone removed
  • 2 sprigs of thyme, minced, optional


  1. Cook the rice according to package instructions.Debone the chicken thighs
  2. Leave the skin on.Melt 1 Tablespoon of butter in a skillet over medium heat
  3. Add onions, season with salt and pepper
  4. Cover and cook for 3-5 min, or until onions are soft and translucent
  5. Add carrots, season with salt and pepper
  6. Cover and cook until soft, another 3-5 min.Add the onion and carrot to rice
  7. Mix in the rest of the ingredients.Take ¼ -1/3 cup of rice stuffing and form into a log
  8. Place in the middle of the chicken thigh (season chicken with salt and pepper) and wrap around the rice.If there is any rice left over, spread in the glass casserole dish
  9. I actually like to have a little extra rice, so I intentionally make more and spread it in an even layer under the chicken and then serve it on the side.Place in an 8x8 inch casserole dish
  10. Cover with aluminum foil and bake at 375 degrees for 45-55 min.Uncover and bake about 15 more minutes, or until chicken skin is golden brown
  11. If the chicken is cooked through and the skin is still not crispy, broil for a few minutes.This is another recipe that can be made ahead of time; you know I love that:) Prep it completely, cover, refrigerate and bake when needed
  12. Just let the casserole pan warm up a bit before you put it in the oven, at least half an hour; the chicken will cook faster and more evenly and you won't run the risk of a shattered casserole dish
  13. This is a great option for entertaining
  14. You can even make it the day before! Your guests will be so impressed.

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