Add the salt, garlic powder, onion powder, dried thyme, and black pepper to a small bowl. Stir to combine. Season the chicken on both sides with the mix.
Heat the olive oil in a large, deep, skillet over medium heat. When the oil is hot, but not smoking, add the chicken.
Cook the chicken for 3 minutes.
Turn each piece and cook for 2 minutes until browned.
Carefully, add ½ cup of chicken broth to the chicken. When the broth starts simmering, cover the skillet and lower the heat to medium-low.
Cook the chicken for 8-12 minutes or until cooked through (at least 165°F). Keep the broth at a simmer, raise or lower the heat as needed.
Take the skillet off the heat and remove the chicken. Place it on a rimmed plate or pan and allow it to cool.
There should not be too much liquid left in the skillet. Do not wash or wipe the skillet. Place it back over medium heat and add the butter.
When the butter is melted and foamy, add the flour. Stir well to combine and cook for 1-2 minutes, stirring almost constantly.
Slowly add the chicken broth to the butter and flour mixture while briskly stirring. Continue stirring until the chicken gravy is smooth.
When the liquid starts to simmer, lower the heat to medium-low, cover and cook for approximately 8 minutes. Stir occasionally and keep at a simmer.
Meanwhile, shred the cooled chicken using two forks and add any juices collected on the plate to the gravy.
Add the shredded chicken to the gravy and stir to combine. Cook for 5 minutes on medium-low heat to let flavors combine.
Taste and add salt if needed.
Serve the chicken in gravy with mashed potatoes or your favorite side dish and garnish with chopped herbs and a pinch of black pepper, if desired.
