Mushroom & Panko-Crusted Chicken Thighs with Garlic-Herb Rice & Spinach
Ready to Cook

Mushroom & Panko-Crusted Chicken Thighs

with Garlic-Herb Rice & Spinach

45 MIN
4 Servings
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From the Test Kitchen

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.
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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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ingredients
Mushroom & Panko-Crusted Chicken Thighs with Garlic-Herb Rice & Spinach
Title
  • 32 oz Boneless, Skinless Chicken Thighs
  • 1 cup Long Grain White Rice
  • ⅓ cup Mushroom Duxelles
  • ¼ cup Mayonnaise
  • ½ cup Panko Breadcrumbs
  • ½ cup Grated Parmesan Cheese
  • 6 oz Baby Spinach
  • ½ lb Mushrooms
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 oz Garlic & Herb Flavored Butter
  • 2 Single-Use Aluminum Trays
Prepare the ingredients & make the base
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 trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the spinach, rice, mushrooms (tearing into bite-sized pieces before adding), and softened butter. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Add the chicken & bake the trays
2 Add the chicken & bake the trays

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

Finish the trays & serve your dish
3 Finish the trays & 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 trays garnished with the remaining parmesan. Enjoy! *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients & make the base
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 trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the spinach, rice, mushrooms (tearing into bite-sized pieces before adding), and softened butter. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Add the chicken & bake the trays

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

Add the chicken & bake the trays
Finish the trays & serve your dish
3 Finish the trays & 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 trays garnished with the remaining parmesan. Enjoy! *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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