Ingredients
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 onion
8 oz. sliced baby bella mushrooms
1 c. short-grain rice
2 c. low-sodium chicken broth
1 c. heavy cream
1 c. shredded white Cheddar
2 tbsp. Freshly Chopped Parsley
Preparation
Step 1In a large skillet over medium-high heat, heat oil. Add chicken and season all over with salt and pepper. Cook until golden, 5 minutes, flipping once. Add onion and mushrooms and cook until all liquid released from mushrooms has evaporated and chicken is very golden, 6 minutes more. Step 2Spoon chicken and mushrooms to one side of skillet and add rice to the other side. Let toast 1 minute, then stir until combined. Pour over chicken broth and heavy cream and bring to a simmer. Let simmer until rice is tender, about 20 minutes, until rice is tender and creamy.Step 3Stir in cheddar and let melt, 1 minute. Stir in parsley. Serve.
