Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 oz cremini mushrooms, sliced thick
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1.5 cups long-grain white rice
  • 3 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and smoked paprika. Sear until golden brown, about 3-4 minutes per side. Remove chicken from pan and set aside.
  2. In the same pan, add sliced mushrooms and cook without stirring for 2 minutes to develop a brown crust. Add butter, diced onions, and dried thyme. Sauté until onions are translucent and fragrant.
  3. Add the rinsed rice and minced garlic to the pan. Stir constantly for 2 minutes until the edges of the rice grains look translucent.