A comforting one-pan meal made with tender chicken, mushrooms, rice, and a creamy herb sauce.

1¼ to 1½ pounds boneless, skinless chicken thighs

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Salt and black pepper, to taste

2 tablespoons olive oil

8 ounces sliced mushrooms

1 shallot, finely chopped

2 large garlic cloves, minced

3 cups low-sodium chicken broth

1 cup white rice

Juice of ½ lemon

Leaves from 4 sprigs fresh thyme

½ cup cream, plus more if desired

Fresh parsley, chopped (optional)

Grated Parmesan-style cheese, for serving

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1. Pat the chicken dry and season both sides with Italian seasoning, garlic powder, salt, and pepper.

2. Heat olive oil in a large skillet or Dutch oven over medium heat. Brown chicken 2–4 minutes per side and transfer to a plate.

3. Add mushrooms and shallot to the same pan. Cook until golden, then add garlic and cook 1 minute.

4. Deglaze with a splash of broth, scraping the pan. Add remaining broth, rice, lemon juice, and thyme. Return chicken to the pan.

5. Bring to a gentle simmer, cover, and cook on low for 18–20 minutes until rice is tender.

6. Stir in cream gradually. Add more if desired.

7. Remove from heat, garnish with parsley, and serve with Parmesan-style cheese.

Add extra cream for a richer texture. Reheat gently with broth to maintain creaminess.