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Preheat the Oven: Initiate by preheating the oven to a temperature of 375 degrees Fahrenheit.
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Prepare the Cooking Vessel: In a large oven-safe skillet, combine the butter and olive oil. Place over a medium-high heat until the butter has melted completely.
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Sauté Onions: Introduce the diced onions to the skillet and sauté for approximately 2 minutes, or until they become translucent.
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Season the Chicken: In a separate dish, season the diced chicken breasts with garlic powder, sweet paprika, and onion powder.
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Cook the Chicken: Transfer the seasoned chicken to the skillet and cook for about 5 minutes, turning occasionally, until the chicken is golden brown on all sides.
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Incorporate Mushrooms: Add the sliced mushrooms to the skillet, season with salt and pepper to taste, and continue to cook for an additional 4 minutes, stirring frequently, until the mushrooms are soft and fully cooked.
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Add Garlic: Stir in the minced garlic and cook for another minute until aromatic.
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Introduce Rice: Incorporate the rice into the skillet, stirring constantly, and cook for 1 minute to lightly toast the grains.
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Add Broth and Bake: Pour in the chicken broth, increase the heat to high and bring the mixture to a boil. Once boiling, remove from the stove, cover the skillet with a lid, and place it in the preheated oven. Bake for 30 minutes.
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Final Cooking Stage: After the initial baking period, remove the lid and continue to bake for an additional 3 minutes or until the liquid has been fully absorbed by the rice.
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Rest and Serve: Remove the skillet from the oven and allow the dish to stand for 5 minutes. Just before serving, garnish with grated Parmesan cheese and chopped fresh parsley.
