Herbed Skillet Chicken

4 boneless skinless chicken breast halves
1/2 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
1/2 cup plus 1 tablespoon of water, divided
1 tablespoon cornstarch
2 tablespoon parsley
1 tablespoon oil

In a skillet, heat oil over medium heat.  Add chicken and cook 10 minutes or until lightly browned, turning once.  Combine thyme, garlic powder, onion powder and salt and pepper; sprinkle over chiken.  Remove chicken, keeping warm and add 1/2 cup water to the skillet, using a wire whisk to scrape the pan and get up all the browned bits.  Bring water to a  oil, add chicken back in; cover, reduce heat and cook 10-20 minutes depending on thickness of chicken, until chicken is done. Remove chicken from skillet.  Combine cornstarch and remaining 1 tablespoon water.  Add to pan juices; cook until thickened and translucent, stirring or whisking constantly.  Pour sauce over chicken and sprinkle with parsley.