Garlic Butter Chicken REIGNS SUPREME Over Bland Dinners!

Start by preparing the parmesan rice in a Ninja Foodi.

Add 3 cups of rice and 4 1/2 cups of chicken broth into the Ninja Foodi.

Seal the lid and set to high pressure for 2 minutes, then allow for a 10-minute natural release.

Season boneless skinless chicken thighs with salt, pepper, and Cattelan's Grill Italiano seasoning.

Heat 4 tablespoons of olive oil in a large skillet until shimmering.

Brown the chicken thighs in the skillet for about 4 minutes on each side.

Once the chicken is about 90% done, remove it from the skillet and set aside.

Melt 1 entire stick of butter in the skillet, scraping up any fond from the bottom.

Add minced garlic and fresh thyme sprigs, cooking for about 1 minute until aromatic.

Pour in chicken broth and Italian seasoning, bringing it to a boil and simmering for about 3-4 minutes.

Remove the thyme and add 4 cups of fresh baby spinach, stirring until wilted.

Add 2 (7 oz) cans of sliced mushrooms to the skillet and reduce heat to medium-low.

Stir in 3/4 cup of heavy cream until well incorporated, then return the chicken to the skillet along with any juices.

Let the chicken cook through while the flavors meld.

For the parmesan rice, add 6 teaspoons of butter, a good pinch of salt and pepper, and 1 1/2 cups of grated Parmesan cheese to the hot rice, mixing well.

Add minced parsley to the rice, reserving some for garnish.

Equipment Needed

Spice Level:

Dietary