For the Chicken 🍗: 2 boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 tablespoon Golden Cumin blend

For the Mushroom Cream Sauce 🍄🥣: 1 tablespoon butter, 1 tablespoon olive oil
2 cups mushrooms, sliced (button or cremini), 3 garlic cloves, minced, ½ cup chicken broth, ½ cup heavy cream, 1 teaspoon fresh chopped parsley, 1 tablespoon Golden Cumin

For the Rice 🍚: 1 cup basmati rice, 1.5 cups water, ½ teaspoon salt, 1 tablespoon olive oil or butter

Cook the Rice 🍚: In a medium saucepan, combine basmati rice, water, salt, and olive oil or butter. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.

Cook the Chicken 🍗: Pat the chicken dry and season both sides with the Golden Cumin. Heat olive oil in a pan over medium heat. Add the chicken and sear for 5–6 minutes per side, or until golden and cooked through. Remove and set aside.

Make the Mushroom Cream Sauce 🍄🥣:
In the same pan, melt butter with olive oil. Add sliced mushrooms and sauté for 6–8 minutes until browned and soft. Stir in minced garlic, salt, and pepper, cooking for 1 minute until fragrant. Pour in chicken broth and simmer, scraping up the browned bits from the pan. Add the heavy cream and simmer for 2–3 minutes until slightly thickened. Stir in dried or fresh parsley.

Combine 🍗🍄:
Return chicken to the pan and spoon the sauce over the top. Let it simmer together for 2–3 minutes to absorb the flavor.

Serve 🍚: Plate the rice and top with the creamy chicken and mushroom sauce.
Garnish with extra herbs if desired and enjoy! 🍗🍄🍚