Step 1: Prepare the Chicken

• Pat the chicken dry with paper towels to remove excess moisture.
• Season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Sear the chicken for about 5–6 minutes per side, until golden brown. Remove from the skillet and set aside (it will finish cooking in the gravy).

Step 2: Cook the Rice

• In a medium saucepan, bring chicken broth (or water) to a boil.
• Stir in rice, salt, and butter. Cover, reduce heat to low, and simmer for 15 minutes.
• Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

Step 3: Make the Gravy

• In the same skillet used for the chicken, melt butter over medium heat.
• Add chopped onion and cook for 2–3 minutes until softened.
• Stir in minced garlic and cook for another 30 seconds.
• Sprinkle in the flour and whisk continuously for 1 minute to create a roux.
• Slowly pour in the chicken broth, whisking to prevent lumps.
• Stir in heavy cream, Worcestershire sauce, thyme, and oregano. Let the gravy simmer for 3–5 minutes until thickened.

Step 4: Smother the Chicken

• Return the seared chicken to the skillet, nestling it into the gravy.
• Cover and let it simmer on low heat for 15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).

Step 5: Serve and Garnish

• Spoon cooked rice onto plates.
• Top with smothered chicken and generous amounts of gravy.
• Garnish with chopped parsley or sliced green onions.