One-Pan Chicken and Mushroom Rice Bake

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

4.Season the mushroom mixture with salt, pepper, dried thyme, and paprika. Stir well to combine.

5.Push the mushroom mixture to one side of the skillet and place the chicken escalopes on the other side. Sear the chicken for about 3-4 minutes on each side until golden brown. Remove from heat.

6.Add the rice to the skillet, spreading it evenly over the mushroom and chicken mixture. Pour the chicken broth over the rice and gently stir to combine everything without disturbing the chicken too much.

7.Dollop the crème fraîche over the top of the rice and chicken, then sprinkle the grated cheese evenly over everything.

8.Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is cooked and has absorbed the liquid.

9.Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh herbs if desired.