1 pound chicken thighs, skinless and boneless, chopped into smaller slices
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2/3 cup half and half
1/3 cup chicken broth
1/2 cup Parmesan cheese, shredded
1/3 cup fresh parsley, chopped
What is HALF & HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).
Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
When wild rice is almost cooked, heat olive oil in a large skillet on medium heat. Add chopped onion and minced garlic, and cook on medium heat, stirring, until onion is translucent, about 1 minute.
Add chopped chicken, sprinkle generously with salt, oregano, thyme, parsley, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
When the wild rice is done, add cooked wild rice to the skillet with chicken and mix everything.
Add 2/3 cup half and half, 1/3 cup chicken broth to the skillet with chicken and rice and bring to boil. Add shredded 1/2 cup Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about 1/8 teaspoon or 1/4 teaspoon more.
Remove from heat, stir in 1/3 cup chopped fresh parsley.