Chicken with Rice and Gravy

Make the rice: Bring water and rice to a boil in a saucepan over medium-high heat. Reduce the heat to low, cover, and simmer until rice is tender, about 20 minutes. Remove from the heat and keep warm.

While the rice is cooking, prepare the chicken: Whisk flour, salt, pepper, paprika, and thyme together in a medium bowl. Dredge chicken breasts in flour mixture, turning several times, until well coated. Reserve 2 tablespoons flour mixture for the gravy.

Melt butter in a large skillet over medium heat. Cook coated chicken in the skillet until golden brown on the outside and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use tongs to transfer chicken to a plate, leaving any drippings in the skillet.

Make the gravy: Whisk 3/4 cup water, reserved 2 tablespoons flour mixture, and salt together in a bowl, then pour into the skillet. Whisk liquid with the pan drippings, scraping any browned bits from the bottom of the pan. Cook over medium heat, whisking constantly, until thick and bubbly. Add additional water, 1 tablespoon at a time, if the gravy is too thick.

Serve chicken with warm rice, and ladle gravy over top.