Ready to Cook

Oven-Baked Cheesy Chicken Thighs

with Rice, Spinach & BBQ Mayo

55 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, chicken thighs get zesty flavor from a coating of warming spices like paprika and cayenne. You'll serve the chicken with white rice, tangy pickled peppers, and a creamy barbecue mayo.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Boneless, Skinless Chicken Thighs
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
1 cup Long Grain White Rice
⅔ cup Mirepoix
6 oz Baby Spinach
¼ cup Mayonnaise
½ cup Barbecue Sauce
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
1 oz Sweety Drop Peppers
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Between the two trays, evenly divide the spinach, rice, and mirepoix. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Prepare 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 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Add the cheese in an even layer. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.

3 Make the BBQ mayo & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and barbecue sauce. Serve the baked trays topped with the BBQ mayo and peppers. Enjoy!