Mushroom & Panko-Crusted Chicken Thighs

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.  

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.

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.