Heat olive oil in a large skillet over medium heat until shimmering. Trim chicken and season it on both sides with sea salt and pepper to taste, then add the chicken to the pan and brown it for about two minutes per side. Remove chicken to a separate plate. (It will not be cooked through; it cooks the rest of the way later with the rice. Using tongs will make the chicken easier to flip.)

Add butter to the hot pan. Continue cooking butter by itself for about two minutes over medium heat, stirring frequently, until it turns golden brown and starts to smell a little nutty -- being careful not to burn it.

Add onion and saute for two minutes, then add garlic and saute for another minute.

Add in your mushrooms, season them with thyme and parsley, and continue sauteing for five minutes or until mushrooms begin to soften and brown, stirring occasionally.

Stir in rice and chicken broth, being sure to scrape up any browned bits from the bottom of the pan. Increase heat to medium-high and bring everything to a quick boil.

Once it begins boiling, reduce heat to medium-low and add chicken back into the pan on top of the mushrooms and rice. Cover skillet and let everything simmer for 25 minutes, or until rice has absorbed most of the liquid and chicken is cooked through to an internal temperature of 165 degrees.

Turn off heat and stir your rice, then replace the lid and let the pan sit covered off the heat for another five minutes to thicken up a little more. Serve hot.