Pat the chicken breasts dry with paper towels and season generously with salt, pepper, paprika, garlic powder, and onion powder.

Place the all-purpose flour in a shallow dish. Dredge each chicken breast in the flour, making sure to coat it evenly on all sides. Shake off any excess flour.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the skillet, making sure not to overcrowd the pan. Sear the chicken for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute, until fragrant.

Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a simmer.

In a small bowl, whisk together the heavy cream and 1 tablespoon of flour until smooth. Slowly pour the cream mixture into the simmering broth, whisking constantly until the gravy thickens, about 2-3 minutes.

Stir in the dried thyme, salt, and pepper to taste. If using vegetables, add them to the gravy now and cook until tender.

Return the seared chicken breasts to the skillet and nestle them into the gravy. Spoon the gravy over the chicken, making sure it's evenly coated. Reduce the heat to low, cover the skillet, and simmer for about 10-15 minutes, or until the chicken is heated through and the gravy has thickened to the desired consistency.

Remove the Smothered Chicken from the heat and let it rest for a few minutes before serving. Garnish with fresh parsley, if desired. Serve hot over mashed potatoes, rice, pasta, or your favorite side dish.