Ingredients:

  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 cup mushrooms, sliced (cremini or button)
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme
  • Optional: Fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
  2. Add diced chicken to the pot. Season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
  3. Stir in the rice, then add chicken broth. Bring to a boil, cover, and lower heat to a simmer. Cook for 18-20 minutes, or until rice is tender and broth is absorbed.
  4. In a separate pan, melt butter over medium heat. Add sliced mushrooms and cook until soft, about 5 minutes.
  5. Sprinkle flour over the mushrooms, stirring to combine. Gradually whisk in the heavy cream and thyme, cooking until thickened (about 3-5 minutes).
  6. Pour the mushroom sauce over the cooked chicken and rice mixture. Stir to combine and heat through.
  7. Spoon into bowls and garnish with fresh parsley if desired.