1- Season the chicken thighs on both sides with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, kosher salt, and pepper.

2- Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat, then brown the chicken for 2-4 minutes per side until it releases easily from the pan, and remove it to a plate.

3- Add 8 ounces sliced mushrooms and 1 chopped shallot to the pan, and sauté until golden, about 3-4 minutes.

4- Stir in 2 large cloves garlic minced and sauté for another minute.

5- Pour a small amount of the 3 cups lower sodium chicken broth into the pan, using a wooden spoon or spatula to scrape up the browned bits.

6- Add the remaining broth, 1 cup white rice, juice of half a lemon, and 4 sprigs fresh thyme (stems removed).

7- Return the chicken and any reserved juices to the pan.

8- Bring to a simmer, reduce heat, cover, and cook without stirring for 18-20 minutes, until the rice is tender and most of the liquid is absorbed.

9- Slowly stir in ½ cup cream in small increments to allow it to absorb.

10- Optionally, sprinkle with a few sprigs parsley and serve with ½ cup Parmesan cheese.