1. Begin by gathering and preparing all your ingredients. Rinse the rice thoroughly under cold water to remove excess starch. Slice the chicken into uniform pieces for consistent cooking. Clean and slice the mushrooms, and chop any additional vegetables or herbs you plan to use.
2. In a large skillet or Dutch oven, heat some butter or olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is golden and crispy on the outside. Remove the chicken from the pan and set it aside.
3. Using the same skillet, add more oil if necessary and cook the sliced mushrooms until they release their moisture and begin to brown. Sprinkle garlic, onion powder, and Italian seasoning over the mushrooms, stirring to distribute the flavors evenly.
4. Stir the rinsed rice into the skillet with the mushrooms, coating the grains in the oil and seasonings. Gradually pour in the chicken broth, scraping the bottom of the pan to lift any browned residue for added flavor.
5. Return the chicken pieces to the skillet, ensuring they are evenly distributed within the rice and broth mixture. Cover the skillet with a tight-fitting lid, reduce the heat to low, and let everything simmer for approximately 25-30 minutes, or until the rice becomes tender and the broth is absorbed.
6. Once the rice is cooked, remove the skillet from the heat. Gently fold in your choice of cream, milk, or cream cheese, mixing until the dish reaches your desired level of creaminess. If needed, warm the dish slightly to blend the flavors together fully.
7. Taste the dish and adjust seasoning with additional salt and pepper if necessary. Garnish with freshly chopped parsley or thyme for a pop of color and freshness. Serve immediately while warm, straight from the skillet.