Cast Iron Parmesan Chicken and Rice

Heat olive oil in a large cast iron skillet over medium-high heat — the heavy bottom gives you better heat distribution than thin pans.

Add onion, garlic, thyme, and mushrooms. Sauté for 5 minutes until the onion softens and the mushrooms release their moisture.

Add chicken pieces and sauté for 4 minutes, stirring occasionally until lightly browned on all sides.

Pour in the wine, salt, and pepper. Let it cook for 3 minutes, stirring occasionally, until the liquid nearly evaporates and the alcohol cooks off.

Stir in the rice and broth, bringing the mixture to a boil. Cover tightly, reduce heat to low, and simmer for 5 minutes until the liquid is absorbed. (Don't lift the lid during cooking — you'll lose precious steam.)

Remove from heat and stir in the Parmesan cheese and fresh parsley. Let it rest for 2 minutes before serving.