1-First: heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a wide skillet over medium heat. This setup ensures even cooking, so sauté the 1 large finely chopped yellow onion until it’s golden, which takes about a few minutes. If you’re using them, add 1 cup sliced mushrooms and cook for 2 to 3 minutes more to build that savory base.

2-Next: toss in 1 pound boneless skinless chicken thighs cut into bite-size pieces along with 2 large minced garlic cloves. Season with salt, pepper, and the mix of 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper if you like a kick. Cook until the chicken turns white on the outside, about 5 minutes, stirring as you go.

3-Then: stir in 1¼ cups uncooked basmati rice and let it cook for 2 minutes to toast it slightly. Sprinkle in 2½ tablespoons flour and stir constantly for 1 minute to thicken things up. Gradually whisk in 1 cup of the 2 cups whole milk until smooth, then add the remaining cup. Pour in 2 cups chicken broth while whisking, bring it to a simmer, cover, and reduce heat to medium-low. Cook for 10 to 12 minutes until the rice is tender.

4-After that: remove the lid briefly, then cover again and let it rest off heat for 10 minutes. This step is key to avoid mushy rice. Stir in half of the 1 cup freshly shredded sharp cheddar cheese, smooth the top, add the rest of the cheese, cover to melt, and if you want it creamier, mix in ½ cup heavy cream gradually.

5-Serve: hot, garnished with ¼ cup finely chopped parsley and ½ cup sour cream if desired. For tips on getting basmati rice just right, check out this helpful guide on how to cook basmati rice. Remember, cutting the chicken evenly and monitoring liquid levels will make your dish perfect every time.