Mushroom & Panko-Crusted Chicken Thighs
with Garlic-Herb Rice & Spinach
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll make an indulgent topping for tender chicken thighs by mixing together breadcrumbs, mushroom duxelles, mayo, and parmesan. You'll bake the chicken over a bed of rice mixed with spinach and earthy mushrooms.
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll make an indulgent topping for tender chicken thighs by mixing together breadcrumbs, mushroom duxelles, mayo, and parmesan. You'll bake the chicken over a bed of rice mixed with spinach and earthy mushrooms.
Nutrition per serving
Ingredients
16 oz
Boneless, Skinless Chicken Thighs
½ cup
Long Grain White Rice
1 ½ tbsp
Mushroom Duxelles
2 tbsp
Mayonnaise
¼ cup
Panko Breadcrumbs
¼ cup
Grated Parmesan Cheese
3 oz
Baby Spinach
4 oz
Mushrooms
1 tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 oz
Garlic & Herb Flavored Butter
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, rice, mushrooms (tearing into bite-sized pieces before adding), and softened butter. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken & bake the tray
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.
step 3
Finish the tray & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, mushroom duxelles, breadcrumbs, and half the parmesan; season with salt and pepper. Stir to combine. Carefully top the partially baked chicken with the mushroom-breadcrumb mixture. Return to the oven and bake, uncovered, 9 to 11 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. Serve the finished tray garnished with the remaining parmesan. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Instructions
step 1
Prepare the ingredients & make the base
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, rice, mushrooms (tearing into bite-sized pieces before adding), and softened butter. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken & bake the tray
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.
step 3
Finish the tray & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, mushroom duxelles, breadcrumbs, and half the parmesan; season with salt and pepper. Stir to combine. Carefully top the partially baked chicken with the mushroom-breadcrumb mixture. Return to the oven and bake, uncovered, 9 to 11 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. Serve the finished tray garnished with the remaining parmesan. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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