Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, chopped into bite-sized pieces
  • Salt and pepper, to taste
  • 1 tablespoon (15 mL) olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz (225 g) mushrooms (button or cremini), sliced
  • 1 teaspoon (5 g) dried thyme
  • 1 cup (200 g) long-grain rice
  • 3 cups (720 mL) chicken broth
  • 1 cup (240 mL) heavy cream
  • 1 tablespoon (15 g) unsalted butter

Instructions:

  1. Season the chopped chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Sauté the chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
  2. In the same skillet, add diced onion and cook until translucent. Add minced garlic and sliced mushrooms, cooking until mushrooms are softened and any liquid has evaporated.
  3. Stir in dried thyme, then add rice, mixing well. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  4. Return the cooked chicken to the skillet, stir in heavy cream and butter, and cook for a few more minutes until everything is heated through and creamy. Adjust seasoning with salt and pepper to taste.