Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 10 oz cremini mushrooms, sliced thick
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1.5 cups long-grain white rice, thoroughly rinsed
  • 3 cups low-sodium chicken stock
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tsp dried thyme
  • 1/2 cup plain Greek yogurt, room temperature
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat 2 tbsp olive oil in a large deep-seated skillet or Dutch oven over medium-high heat. Season the cubed chicken with salt, pepper, and smoked paprika. Sear the chicken until a golden-brown crust forms, approximately 5 minutes. Remove chicken from the pan and set aside.
  2. In the same skillet, add the sliced mushrooms. Sauté undisturbed until they shrink and turn deep brown.
  3. Lower the heat to medium. Add the minced garlic and diced shallots to the skillet, sautéing for 1 minute until fragrant.
  4. Add the rinsed rice to the pan. Stir constantly for 2 minutes to toast the grains until the edges are translucent and a nutty aroma develops.
  5. Pour in the chicken stock and add the dried thyme. Stir to deglaze the bottom of the pan. Return the seared chicken to the skillet. Bring to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Cook for 15 minutes until the liquid is absorbed and rice is tender.
  6. Remove the pan from heat. Gently fold in the room-temperature Greek yogurt, grated Parmesan cheese, and chopped parsley. Stir until a glossy sauce forms. Serve immediately.