Preheat oven to 375°F. Heat 2 tablespoons oil in skillet over medium-high heat. Season chicken pieces with salt and pepper. Working in batches, brown chicken about 3 to 5 minutes on both sides. (Chicken does not have to be cooked through, just browned.) Remove chicken to bowl and set aside.
Add 1 tablespoon oil to skillet. Lower heat to medium, add onions, and cook, about 3 minutes. Add garlic; cook 30 seconds more. Spoon onions and garlic into a shallow 9 x 13 x 2 3-quart casserole dish.
Raise heat to medium high. Add mushrooms to skillet. Sauté, until lightly brown, and mushrooms release some moisture. Add mushrooms to baking dish.
Add 1/4 cup chicken stock to pan, scraping up browned bits from bottom of pan. Let reduce to about 1 tablespoon. Add remaining 2½ cups stock and remove from heat. Whisk in Chobani and 1½ teaspoons salt. Stir rice into baking dish. Stir yogurt-stock mixture into rice. Add Italian seasoning (or fresh herbs) and to dish.
Place chicken on rice mixture in a single layer. Cover tightly with aluminum foil. Bake for 75 minutes. Remove foil. If there's too much liquid, let cook 5 minutes. Sprinkle with fresh parsley before serving.
Calories from Fat 27
Saturated Fat 6g, 0%%
Trans fat 0.00g, 0%%
Cholesterol 149mg, 0%%
Total Carbohydrate 21g, 0%%
Dietary Fiber 2g, 0%%