Heat the olive oil in a large sauté pan over medium-high heat. Fry the chicken for a couple minutes on each side or until the skin is golden brown. Transfer the chicken to a paper-towel lined plate.
In the same pan, fry the onion and garlic until fragrant and translucent, about 3-5 minutes. Add the rice and stir to coat in the oil. Fry for another 2 minutes. Add the broth and stir well ensuring all the rice is in the liquid. Add the chicken back to the pan and top with the mushrooms. Cover and reduce the heat to low. Leave to simmer for 20-25 minutes or until the rice has absorbed the broth and the chicken is cooked through. Remove from the heat.
Sprinkle with the chopped parsley and enjoy family style while warm.