Cook the jasmine rice according to package instructions. Set aside and keep warm.

1. In a large skillet, heat olive oil or butter over medium heat.
2. Add chopped onion and cook until softened, about 3-4 minutes. Add garlic and cook for 1 more minute.
3. Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes.
4. Push the vegetables to the side of the skillet and add bite-sized chicken pieces. Cook until golden and cooked through, about 6-7 minutes.
5. Sprinkle in paprika, salt, and pepper. Stir to combine everything evenly.
6. Pour in the chicken broth and simmer for 5-7 minutes, allowing it to reduce slightly.
7. Lower the heat and stir in the sour cream and Dijon mustard. Mix well and simmer gently for 3-4 minutes until the sauce is thick and creamy.
8. Taste and adjust seasoning if needed.
9. Serve the creamy chicken and mushroom mixture over a bed of jasmine rice and garnish with fresh parsley.