Start by preparing all your ingredients to ensure a smooth cooking process. Slice the mushrooms evenly so they cook at the same rate. Dice the chicken into 1-inch cubes and season them generously with salt, pepper, and half of the dried thyme. If you haven’t already, begin cooking your rice in a separate pot or rice cooker so it is hot and ready when the chicken is done.

Place a large skillet over medium-high heat and add one tablespoon of olive oil. Once the oil shimmers, add the chicken pieces in a single layer. Sear the chicken for about 5-6 minutes, turning occasionally, until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate, keeping the juices in the pan for extra flavor.

In the same skillet, melt the butter. Add the sliced mushrooms and cook them undisturbed for 3 minutes to allow them to brown beautifully. Stir in the diced onions and cook for another 3-4 minutes until softened. Finally, add the minced garlic and the remaining thyme, sautéing for just 1 minute until the fragrance fills your kitchen.

Deglaze the pan by pouring in the chicken broth, scraping any browned bits off the bottom with a wooden spoon. Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 3-5 minutes until it starts to thicken. If you are using Parmesan cheese, stir it in now until melted and smooth. Taste the sauce and adjust the seasoning with extra salt or pepper if needed.

Add the cooked chicken and any accumulated juices back into the skillet with the sauce. Toss gently to coat every piece of chicken. To serve, scoop a generous portion of fluffy rice into four bowls. Top each bowl with the creamy mushroom chicken mixture, ensuring you drizzle plenty of the sauce over the rice. Garnish with fresh parsley and serve immediately while steaming hot.