Heat 1 tablespoon of butter in a skillet. Add sliced mushrooms and a 1/4 teaspoon salt. Let it cook undisturbed for about 5 minutes on high heat. Mushroom would release a lot of water.
Then lower the heat and cook until the mushroom looks brown and crispy. Take out of the skillet and keep aside.
To the same pan, add the rest of the butter. When butter melts add chopped onions and minced garlic.
Saute minced garlic for about a minute. The onions should be softened and the raw garlic smell should be gone.
Add chicken, seasoning, and pepper. Stir everything well and cook for 3 minutes on medium-high heat. Its ok if the chicken looks undercooked, as it will be cooked further along with rice.
Add rice to the skillet. Stir on medium heat for 2 minutes. The rice should nicely get coated with the herbs and seasoning.
Add warm chicken stock to the skillet. Add salt to taste.
Let everything come to a boil. Then lower the heat, cover and let it cook on low heat until all the water has evaporated and the rice is cooked through. It should take about 12-15 minutes.
Stir in the cream and shredded parmesan cheese.
Serve hot with a garnish of chopped parsley and more parmesan cheese on top.
Refer note for tips on variations.