Cream of Mushroom Chicken and Rice (Print Version)

# Ingredients:

→ Main Ingredients

01 - Boneless, skinless chicken breasts, thighs, or tenders, cut into even pieces
02 - White mushrooms or button mushrooms, sliced
03 - Extra-long grain white rice, rinsed
04 - Low-sodium chicken broth
05 - Milk, heavy cream, or cream cheese (for creaminess)
06 - Butter
07 - Olive oil

→ Seasonings & Herbs

08 - Fresh or dried thyme
09 - Garlic, minced
10 - Garlic powder
11 - Onion powder
12 - Italian seasoning
13 - Salt, to taste
14 - Pepper, to taste
15 - Shallots, finely chopped (optional)
16 - Fresh parsley, chopped (for garnish)
17 - Lemon juice (optional)

# Instructions:

01 - Start by getting everything ready. Give the rice a good rinse under cold water to wash away extra starch. Cut your chicken into evenly sized pieces so they'll cook at the same rate. Clean and slice your mushrooms, and chop any other vegetables or herbs you plan to include.
02 - Heat some butter or olive oil in a large skillet or Dutch oven over medium heat. Season your chicken pieces with salt and pepper, then add them to the hot pan. Cook until they develop a golden, crispy exterior. Once done, remove the chicken and set aside temporarily.
03 - In the same pan (don't clean it!), add a touch more oil if needed and toss in your sliced mushrooms. Cook until they release their moisture and start to brown at the edges. Sprinkle in the garlic, onion powder, and Italian seasoning, stirring everything together to coat the mushrooms in all those delicious flavors.
04 - Add your rinsed rice to the skillet with the seasoned mushrooms, stirring to coat each grain in the flavorful oil and spices. Slowly pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan – that's pure flavor!
05 - Return your chicken pieces to the pan, nestling them throughout the rice and broth mixture. Cover the skillet with a tight-fitting lid, reduce the heat to low, and let everything simmer together for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
06 - When the rice is fully cooked, remove from heat. Gently fold in your choice of milk, heavy cream, or cream cheese until you reach your preferred level of creaminess. If needed, warm over low heat to fully incorporate the dairy.
07 - Give the dish a final taste and adjust the seasoning with more salt and pepper if needed. Sprinkle with freshly chopped parsley or thyme for color and a burst of freshness. Serve warm, straight from the skillet for that rustic, comforting presentation.

# Notes:

01 - For best flavor development, use fresh herbs when possible. The aromatic qualities of fresh thyme and parsley make a significant difference in the final dish.
02 - Extra-long grain white rice works best for this recipe, but you can substitute with brown rice for a nuttier flavor and more fiber (just adjust cooking time accordingly).
03 - This dish can be made ahead and reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days.
04 - For a vegetarian version, substitute the chicken with firm tofu or additional vegetables like bell peppers and zucchini.

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