Season the Chicken Pat the chicken dry and season with salt, pepper, paprika, Hunter’s Poultry seasoning and garlic powder. This simple seasoning creates a flavorful base for the dish.

Sear the Chicken Heat olive oil in a deep skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown. The chicken does not need to be fully cooked yet. Remove from the pan and set aside.

Cook the Mushrooms In the same skillet add the butter. Add diced onions and sliced mushrooms. Cook for 5–7 minutes until the mushrooms release their moisture and begin to caramelize. Add garlic and thyme and cook for another 30–60 seconds until fragrant.

Toast the Rice Add the rinsed jasmine rice to the pan and stir to coat in the butter and mushroom mixture. Let the rice toast for about 1 minute. This adds a subtle nutty flavor to the dish.

Add the Liquid Pour in the chicken broth and heavy cream. Whisk in 1 scoop Mushroom & Herb Bone Broth Collagen until dissolved. Stir gently and nestle the seared chicken back into the pan.

Simmer Cover and cook on low for 18–20 minutes until the rice is tender and the chicken is fully cooked.

Finish the Dish Stir in grated parmesan (if using) and garnish with fresh parsley. The sauce should be creamy and rich while the rice stays fluffy.