In a large skillet, heat the olive oil and butter over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
Add the chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.
Once the chicken is browned, add the sliced mushrooms to the skillet. Cook until the mushrooms are softened and slightly browned, about 5 minutes.
Stir in the rice and dried thyme, ensuring the rice is well coated with the oil and butter.
Pour the chicken broth into the skillet and stir to combine all the ingredients. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the rice cook for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
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