In a large saucepan, heat up oil, add in rice and stir until it starts to brown. Stir in minced garlic and continue to brown for another 2-3 minutes until fragrant.
Pour in chicken broth, and a little salt and pepper and a sprig of thyme. Reduce to a simmer and cover; cook for 20 minutes until rice is thoroughly cooked.
If liquid is gone before rice is done, add in another 1/2 cup and cook until done. Fluff with a fork then add in remaining fresh thyme (taken off the sprig)
FOR THE CHICKEN
In a large pan, heat up oil and melt butter. Add in garlic and chicken breasts, optionally add in a sprig of thyme (or even rosemary). Cook about 7 minutes per side until internal temperature is reaches 165F. Place on a plate and keep in oven at the lowest temperature (140-170F)
FOR THE VEGGIES
In the same pan as the chicken was cooked in, add butter and mushrooms. Sautee until tender, season with salt and pepper - place in a bowl and keep warm in the oven along with the chicken.
Rinse the pan and put back on the stove with butter. Once butter is melted, add your broccolini. Cook for about 2 minutes; add a little water to let steam for another minute.
Serve rice chicken and veggies separate, or place in a bowl as pictured; enjoy!