Step 1: Prepare the Chicken

1. Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
2. Preheat the Skillet: Heat olive oil in a large skillet over medium heat.

Step 2: Cook the Chicken

1. Brown the Chicken: Place the chicken breasts in the skillet. Cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside. (It’s okay if they’re not fully cooked; they’ll finish in the gravy.)

Making the Gravy

Step 3: Build the Gravy Base

1. Make the Roux: In the same skillet, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the roux is golden and smooth.
2. Add Aromatics: Stir in the onions, garlic, and bell peppers (if using). Cook for 2-3 minutes until softened.

Step 4: Add the Liquids

1. Gradually whisk in the chicken broth, ensuring there are no lumps. Then add the cream or milk, stirring constantly. Cook until the gravy thickens, about 3-5 minutes.
2. Taste and adjust seasoning with salt and pepper as needed.

Combining the Dish

Step 5: Smother the Chicken

1. Return the chicken breasts to the skillet, nestling them into the gravy.
2. Cover the skillet and simmer on low heat for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).