In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Season 4 boneless, skinless chicken breasts with salt and freshly ground black pepper. Sear the chicken for about 5-6 minutes on each side, or until it’s golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken and set it aside on a plate.

In the same skillet, add the finely diced onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent and fragrant. Stir occasionally to prevent the garlic from burning.

Sprinkle 2 tablespoons of all-purpose flour over the softened onion and garlic mixture, stirring to incorporate. Gradually whisk in 1 cup of chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer for 3-5 minutes, allowing it to thicken slightly.

Lower the heat to medium and stir in 1 cup of heavy cream, 1 teaspoon of dried thyme, 1 teaspoon of paprika, and 1/2 teaspoon of garlic powder. Mix until everything is well combined. Return the seared chicken to the skillet, bathing it in the creamy sauce.

While the sauce simmers, prepare the long-grain white rice according to package instructions, typically about 15-20 minutes. Bring a separate pot of water to a boil, add rice, reduce heat to low, cover, and let it cook.

Once the rice is fluffy and the chicken is steaming in its sauce, plate a generous scoop of rice and top it with the creamy smothered chicken. Sprinkle fresh chopped parsley on top.