Creamy Garlic Mushroom Chicken Rice

1.Rinse the rice under cold water until the water runs clear, then drain and set aside.

2.In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Sear for about 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

3.In the same pot, add the chopped onion and sliced mushrooms. Sauté for about 5 minutes until the onions are translucent and the mushrooms are tender.

4.Add the minced garlic and dried oregano to the pot, stirring for about 1 minute until fragrant.

5.Stir in the rinsed rice, ensuring it is well coated with the oil and mixed with the vegetables.

6.Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.

7.While the rice is cooking, slice the seared chicken into strips.

8.After 15 minutes, remove the pot from heat and let it sit covered for an additional 5 minutes to allow the rice to finish cooking.

9.Stir in the heavy cream and grated Parmesan cheese into the rice mixture until well combined. Gently fold in the sliced chicken.

10.Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.