Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 4 cups of water to a boil.
Add the rinsed rice and 1/2 teaspoon of salt to the boiling water.
Reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed.
While the rice cooks, season the chicken breasts with 1/2 teaspoon salt, black pepper, garlic powder, paprika, and dried thyme on both sides.
Heat olive oil in a large skillet over medium heat.
Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
Remove the chicken breasts from the skillet and set aside.
Pour the chicken broth into the skillet and stir, scraping up any browned bits from the bottom.
Return the chicken breasts to the skillet and simmer for 2-3 minutes to absorb the broth flavor.
Fluff the cooked rice with a fork and serve the chicken breasts on top of the rice.