In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook, stirring frequently, until they caramelize and turn a rich golden brown, about 15-20 minutes.

Season the 4 chicken breasts generously with salt and pepper. Push the caramelized onions to one side of the skillet and place the chicken breasts in the same skillet. Cook for 5-7 minutes on each side until they are golden brown and cooked through.

Carefully pour in 4 cups of low-sodium beef broth and 2 tablespoons of low-sodium soy sauce. Stir in 1 teaspoon of dried thyme, ensuring all flavors meld together.

Stir in 1 cup of long grain rice, ensuring it's evenly distributed. Cover the skillet and bring to a gentle simmer.

Reduce the heat to low and let it cook for about 20 minutes, or until the rice is tender and has absorbed all the flavors.

Once ready, serve hot by drizzling any remaining sauce over each plate.