Oven-Baked Chicken & Garlic Butter Rice with Spinach & Pickled Peppers
Ready to Cook

Oven-Baked Chicken & Garlic Butter Rice

with Spinach & Pickled Peppers

50 MIN
2 Servings
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    From the Test Kitchen

    Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll bake tender bites of chicken over a hearty mix of rice, spinach, demi-glace (simply reduced chicken stock), and garlic-herb butter. You'll top the dish off with a dollop of sour cream and some tangy pickled peppers.
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    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    ingredients
    Oven-Baked Chicken & Garlic Butter Rice with Spinach & Pickled Peppers
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Long Grain White Rice
    • ⅓ cup Mirepoix
    • 3 oz Baby Spinach
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 oz Garlic & Herb Spreadable Butter
    • ¼ cup Sour Cream
    • ½ oz Sweety Drop Peppers
    • 2½ Tbsps Chicken Demi-Glace
    • 1 Single-Use Aluminum Tray
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Remove the spreadable butter from the refrigerator to soften. 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. In the tray, combine the spinach, demi-glace, mirepoix, rice, and softened butter. Stir to combine. Add 3/4 cup of water to the trays. Season with salt and pepper; stir to thoroughly combine.

    Add the chicken
    2 Add the chicken

    Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base.

    Bake the tray & serve your dish
    3 Bake the tray & serve your dish

    Tightly cover the tray with foil and bake 40 to 42 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven. Serve the baked tray topped with the sour cream and peppers. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Remove the spreadable butter from the refrigerator to soften. 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. In the tray, combine the spinach, demi-glace, mirepoix, rice, and softened butter. Stir to combine. Add 3/4 cup of water to the trays. Season with salt and pepper; stir to thoroughly combine.

    2 Add the chicken

    Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base.

    Add the chicken
    Bake the tray & serve your dish
    3 Bake the tray & serve your dish

    Tightly cover the tray with foil and bake 40 to 42 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven. Serve the baked tray topped with the sour cream and peppers. Enjoy!

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