Heat the olive oil in a skillet with a tight-fitting lid over medium heat. Add chicken; cook for 10 minutes or until slightly browned, turning once.
In a small bowl or cup, blend together seasonings (thyme through black pepper); sprinkle mixture over chicken then remove from the skillet and keep warm.
Add 1/2 cup of water to the skillet and whisk up all of the browned bits from the bottom of the pan; bring to a boil.
Return chicken to the skillet, reduce heat, cover and simmer for 10 to 20 minutes or until chicken is cooked through.
Remove chicken from the skillet.
Combine cornstarch with remaining water; add to pan juices and cook, whisking constantly, until thickened and translucent.
Serve chicken topped with sauce and garnished with chopped parsley.