Creamy Parmesan Chicken & Rice

Prepare Your Ingredients
Wash and dry your produce.
Foil-line a baking sheet, and preheat the oven or toaster oven to 425° F.
Mince the diced onion and 3 garlic cloves.
Remove stems and then slice the mushrooms.
Roughly chop the parsley to make about 1 Tbsp.
Peel and quarter the carrots, then cut into ½" wedges.
Pat chicken dry, cut in half at a 45° angle, and season with paprika, salt and pepper.

Roast the Carrots
Place the carrots on the prepared baking sheet, and toss with 1 Tbsp. olive oil, ⅓ of the garlic, ½ tsp. of the italian seasoning, salt and pepper.
Transfer to the oven, and roast for 20 mins, mixing halfway through.

Cook the Chicken and Rice
In a medium pan (one that has a lid), melt the butter over medium heat.
Add the onion and cook until tender; 2-3 minutes.
Add the chicken and remaining Italian seasoning, cook for 1 minute, flipping a couple times.
Add the garlic, mushrooms, and a little olive oil; cook for about 1 minute.
Stir-in the chicken broth, ¾ cup water, and the rice.
Bring to a boil, then reduce heat to low.
Cover the pan, and allow to cook for 15-18 minutes, until rice is tender and liquid is mostly absorbed.
Once cooked, remove from heat, stir-in the heavy cream and all but about ¼ of the parmesan.

Plating
Serve the chicken and rice on dishes of choice, and place the roasted carrots on the side. Sprinkle remaining parmesan and chopped parsley over each dish.
Enjoy!