• Step 1: Season the chicken breasts with salt and black pepper on both sides.
• Step 2: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
• Step 3: Reduce the heat to medium and add the diced onion to the same pan. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and fragrant.
• Step 4: Add the minced garlic and cook for an additional 1 minute, until fragrant.
• Step 5: Sprinkle the flour over the onion and garlic mixture and stir to combine, cooking for 2-3 minutes to create a roux.
• Step 6: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5 minutes, or until the gravy has thickened slightly.
• Step 7: Return the seared chicken breasts to the pan, nestling them into the gravy. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender.
• Step 8: Stir in the dried thyme and parsley, and season with additional salt and pepper to taste.
• Step 9: Serve the smothered chicken and rice warm, garnished with additional fresh parsley if desired.