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Chop 1 shallot.
Chop mushrooms.
Add mushrooms and shallot to a pan with 4 tablespoons of butter.
Chop 1.5 pounds of chicken tenderloins into bite-sized pieces.
Add a few tablespoons of olive oil to the chicken.
Season the chicken with garlic powder, paprika, pepper, onion powder, and flaky sea salt.
Remove shallots and mushrooms from the pan and set aside.
Add chicken to the pan and brown it on a single layer.
Remove chicken from the pan and set aside.
Add 2 cups of rice and 4 cups of chicken broth to the pan.
Bring the rice and broth mixture to a simmer.
Add about a cup of heavy cream to the mixture.
Add the cooked mushrooms and shallots back into the pan.
Add Romano cheese (or Parmesan) to the pan.
Add the same seasonings used on the chicken to the rice mixture.
Scatter the browned chicken over the top of the rice mixture.
Add a little more cheese on top.
Cover the pan and bake at 350 degrees until the rice is dried and tender.