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Cook Near East Rice Pilaf Mix according to the directions on the package.
Cut chicken breasts in half lengthwise to make them thinner. Season the chicken lightly with some pepper and garlic powder.
Get your skillet over medium heat and add 3 Tablespoons of unsalted butter and your chopped onions, carrots, and celery. Lightly season the veggies with a little bit of pepper and garlic powder.
Once those start to soften up add one more tbsp of unsalted butter along with 3 tbsp of flour stirring it all together to form a roux.
Add the minced garlic and 2 cups of low sodium chicken broth and stir well. Season with pepper, oregano, thyme, paprika, onion powder, and garlic powder.
Stir well and when it starts bubbling add the chicken to the skillet. Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 12-15 minutes or until the chicken reaches an internal temp of 165 degrees.
Shred the chicken with a couple of forks and serve over the Near East Rice Pilaf.