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1
Heat the olive oil in a large skillet over medium high heat.
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2
Use a skillet with a lid because youll need it later.
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3
Season chicken with salt and pepper, add it into the skillet and cook until well browned on the first side and the pieces release easily from the pan (approximately 5-6 minutes).
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4
Turn chicken and repeat until all sides are browned.
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5
Chicken will be seared but not cooked all the way through at this point.
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6
Remove from skillet and set aside.
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7
Reduce heat to medium, add mushrooms into the skillet and cook until browned on both sides (you may need to add a little more olive oil).
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8
Remove from skillet and set aside.
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9
Cut 1/2 of a lemon into thin slices.
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10
Leave the other half whole.
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11
Set aside.
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12
Add shallots into the skillet and cook until soft (2-3 minutes).
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13
Add garlic and cook until aromatic (about 1 minute).
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14
Add rice, chicken stock/broth and wine (if using).
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15
Bring to a boil.
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16
Reduce heat so that rice is just gently simmering.
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17
Stir in mushrooms.
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18
Arrange chicken, lemon slices, asparagus and rosemary on top of the rice.
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19
Cover the skillet and cook undisturbed for 15-20 minutes.
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20
You want the liquid to be fully absorbed, the rice tender and the chicken fully cooked.
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21
If necessary add additional chicken stock (or water) to the rice and continue cooking if chicken is not fully cooked at the end of the 20 minutes.
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22
It should register 155-165 F using a meat thermometer.
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23
Remove from heat.
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24
Squeeze the juice of the remaining half lemon over the chicken and rice.
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25
Serve on individual plates or a serving platter.
