Smothered Chicken and Rice

In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. Dredge the chicken breasts in the seasoned flour, shaking off the excess.
Sear the Chicken:

Heat vegetable oil in a large skillet over medium heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Make the Gravy:

In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
Pour in the chicken broth, milk (or heavy cream), Worcestershire sauce, dried thyme, and cayenne pepper (if using). Stir to combine.
Simmer the Chicken:

Return the chicken to the skillet, cover, and let simmer on low heat for 20-25 minutes until the chicken is tender and cooked through.
Cook the Rice:

While the chicken is simmering, bring 2 cups of water to a boil in a separate saucepan. Add the rice and butter, reduce heat to low, cover, and let simmer for 15 minutes, or until the rice is fully cooked. Fluff with a fork.
Serve:

Serve the smothered chicken over the cooked rice, spooning extra gravy on top. Garnish with chopped green onions for a fresh, flavorful touch.
Serving and Storage Tips