1-Season the 4 boneless skinless chicken breasts or thighs with salt and pepper to taste, then sear them in 1 tablespoon of olive oil for 4 to 5 minutes per side until golden brown. Remove from the skillet and dice into bite-sized pieces to ensure even cooking later.

2-In the same skillet, melt 1 tablespoon of butter and sauté 1 medium chopped onion for 2 to 3 minutes until softened, then add 2 minced garlic cloves and cook for 30 seconds. If using, add 1 cup sliced mushrooms and cook for 3 to 4 minutes to build flavor.

3-Stir in 1 cup long-grain white rice and toast it for 1 to 2 minutes to enhance its nutty taste, which helps prevent sticking during simmering.

4-In a separate bowl, mix 1 can (10.5 oz) cream of chicken soup, 1/2 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper if desired, until smooth.

5-Add 2 cups low-sodium chicken broth and 1/2 cup heavy cream or whole milk to the skillet, then stir in the sauce mixture from the bowl. Fold in the diced chicken, cover, and simmer on low for 20 to 25 minutes until the rice is tender and the chicken reaches 165°F internally.

6-Let the dish sit uncovered for 5 minutes, then garnish with fresh chopped parsley before serving. Remember tips like stirring occasionally and using a meat thermometer to keep everything perfect.