Cube thawed chicken breasts into small, bite-sized pieces.
2 chicken breasts, boneless, thawed
Heat skillet on stove over medium-high heat. Add 1 Tbsp. olive oil and once hot, add in chicken pieces. Brown on each side, adding more olive oil if needed and stirring occasionally. Season with salt and pepper, to taste. The chicken won't cook all of the way; this is just to brown the chicken and get some nice color on each piece. Remove chicken from skillet and set aside on a plate.
2 Tbsp. olive oil, divided
Add remaining 1 Tbsp. olive oil in pan and sauté onions, mushrooms, and garlic over medium heat. Season with salt, pepper, thyme, and garlic powder. Stir and cook for ~5 minutes or until onions become translucent and mushrooms are cooked down.
1/2 medium white onion, diced small, 3 cloves garlic, minced, 4 oz. white button mushrooms, roughly chopped, 2 tsp. garlic powder, 1 tsp. dried thyme, 1/2 tsp. salt, plus more to taste, 1/2 tsp. black pepper
Add the soup and chicken in, stir. Then add in rice, stir. Lastly add in the broth and gently stir. Bring this to a simmer, then turn heat down to low, cover with a lid and cook for 30-40 minutes, or until rice is cooked and tender.
1, (10.5 oz) can cream of mushroom soup (gluten free if needed), 4 cups chicken broth, 2 cups white rice
Taste and adjust seasonings as desired. (I like a little hot sauce on mine, or cheese is a yummy option too!) Serve with broccoli or a side salad - enjoy!