Bring a full kettle of water to the boil.

Add the chicken, thyme, paprika, salt and pepper to a medium bowl and toss to coat. 

Heat the oil in a large, wide, heavy-based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until golden and cooked through. Remove the chicken from the pan and set aside on a plate. 

To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes or until softened. 

Add the mushrooms and cook, stirring, for 3–4 minutes, or until the mushrooms have turned golden brown. 

Add the rice and cook, stirring, for 1–2 minutes, or until the rice is translucent. 

Add the white wine, if using, and cook for 1–2 minutes until it is mostly evaporated.

Add the chicken stock powder and 2 cups (500 ml) of the boiled water from the kettle. Stir the mixture 1–2 times until the water absorbs, then repeat the process, adding 1 cup (250 ml) of water at a time. Continue with this process for 18 minutes or until the rice is thoroughly cooked (you may need to boil another kettle of water). The amount of water you use will depend on the type of pan you are using and how high the heat is – I usually use 5 cups (1.25 litres). 

Turn the heat off. Return the chicken to the pan. Add the butter and parmesan and stir to combine. Season to taste with extra salt and pepper if needed.

Serve immediately, topped with extra parmesan and thyme leaves, if using.