Heat a large nonstick skillet over medium-high heat with the oil. Add the chicken and then sprinkle with half of the garlic powder and crushed rosemary. Cover, and cook for 4 minutes on each side, or until the chicken is cooked. Remove the chicken from the skillet and set aside.
Add the water and broth to the skillet and stir to deglaze the pan. Bring to a boil, then add in the rice and remaining garlic powder and rosemary. Add the chicken back in and cover.
Cook on low heat for 5 minutes, then remove from the heat and let stand, covered, for 5 minutes.