Instructions

1. Position a rack in lower third of oven; preheat to 425°F.
2. Cut each chicken breast in half crosswise on the diagonal into 2 roughly equal portions and sprinkle with ¼ tsp each salt and pepper. Place flour in a shallow dish and dredge chicken lightly; reserve the remaining flour.
3. Heat 2 Tbsp oil in a large skillet over medium heat. Add the chicken, skinned-side down; cook until browned on the bottom, about 6 minutes. Transfer, skinned-side up, to a rimmed baking sheet. Reserve the skillet.
4. Toss broccolini with the remaining 2 Tbsp oil, half the garlic and ¼ tsp salt. Spread out on the other half of the baking sheet.
5. Roast until the broccolini is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 15 to 20 minutes.
6. Meanwhile, whisk 4 tsp of the reserved flour and wine in a small bowl until combined. Place the skillet over medium heat, add the remaining garlic and cook, stirring, for 30 seconds.
7. Add broth; bring to a boil over high heat. Add the wine mixture and cook, stirring frequently, until thickened and reduced to about 1 cup, 4 to 5 minutes. Add Parmesan, 1 tsp thyme and the remaining ¼ tsp each salt and pepper.
8. To serve, divide the chicken, broccolini and rice among 4 dinner plates. Spoon the sauce over the chicken and sprinkle with the remaining 1 tsp thyme.