Preheat your oven to 375°F (190°C) and lightly spray a 9x13 inch baking dish with nonstick cooking spray.

Season both sides of the chicken breasts generously with salt and pepper. Heat a large skillet over medium heat and sear the chicken for about 5 minutes per side until golden brown. Remove and set aside.

In the same skillet, add the chopped onions and minced garlic. Sauté for about 3 minutes until translucent and fragrant, scraping up any browned bits from the bottom of the pan.

In a mixing bowl, whisk together the cream of mushroom soup, chicken broth, and soy sauce. Stir in the paprika and dried thyme until well combined and smooth.

Place the seared chicken breasts in your prepared baking dish in a single layer. Pour the sauce mixture evenly over the chicken, ensuring each piece is well coated.

Cover the baking dish tightly with aluminum foil and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.

Fluff the cooked rice and divide it among 4 plates. Place one chicken breast on each portion of rice and generously drizzle with the creamy mushroom sauce from the baking dish.