This earthy and delicious dinner is easy to make!
Preheat oven to 400 degrees.
Melt butter and 2 teaspoons olive oil in large ovenproof skillet with sides. Add the onion and cook for about 5-8 minutes until soft and brown. Season with the salt and pepper. Add garlic and mushrooms and cook for about 10 minutes until mushrooms start to brown. Add thyme and cook for 1 minute.
Pour in 2 cups of broth and rice. Bring to a boil. Reduce heat and cover and simmer for about 1 hour until rice is soft. Check the rice a few times during cooking to see if it is getting soft. Add a little more broth or water at a time as needed during the cooking if the rice is gets too dry or the liquid evaporates before the rice is finished cooking. You will most likely end up using all 4 cups of the broth. Once it is soft and fully cooked, you can remove from the heat.
While the rice is cooking, pour 1 teaspoon extra virgin olive oil on the sliced chicken. Season with chicken seasoning. Heat up a cast-iron pan or regular frying pan on the stovetop. Cook the chicken for about 15 minutes until brown and cooked through. Set aside.
When rice is done cooking, stir the spinach and chicken into the ovenproof skillet with the rice. Top with the cheese. Bake in oven uncovered for about 10 minutes until cheese is melted.
Feel free to substitute any kind of mushroom you'd like if you don't like shiitakes.