1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 5-7 minutes.
4. Stir in the chicken pieces, salt, pepper, and thyme. Cook until the chicken is lightly browned on all sides, about 5 minutes.
5. Add the rice, stirring to coat it in the buttery mixture, allowing it to toast slightly for about 2 minutes.
6. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
7. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the rice is tender and has absorbed the liquid.
8. Remove from the oven and let it sit for 5 minutes before fluffing the rice with a fork. Garnish with fresh parsley if desired, and serve hot.

This dish is a tribute to the intuitive cooking style my abuela taught me — where you trust your senses and adjust as you go. Feel free to add your own twist, maybe with a sprinkle of parmesan or a dash of hot sauce for some heat.