Chicken and Rice Recipe with Mushroom Sauce

Sprinkle both sides of chicken with salt and pepper. Heat a large non-stick frying pan over medium. Add oil, then chicken. Cook until golden, about 5 minutes per side. Transfer chicken to a plate.

Melt butter in same pan set over medium. Add onion, mushrooms and thyme. Cook until vegetables are browned, about 10 minute. Sprinkle flour over vegetables and stir for 1 minute. Stir in broth and cream. Bring to a boil. Return chicken and any juices to pan. Cook until an instant-read thermometer inserted into thickest part of breast reads 165°F, about 10 minutes.

Meanwhile, prepare the rice, omitting butter, according to package directions.