Rinse the rice under cold water until the water runs clear.

In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked.

While the rice is cooking, season the chicken breasts with salt, black pepper, and garlic powder.

In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add sliced mushrooms and sauté until softened, about 4-5 minutes.

Stir in the heavy cream and thyme, bringing to a simmer. Add the chopped spinach and cook until wilted.

Return the cooked chicken to the skillet, coating it with the creamy mushroom sauce. Cook for an additional 2-3 minutes to heat through.

Fluff the cooked rice with a fork and serve it on plates, topped with creamy smothered chicken.