Pat the chicken breasts dry with a paper towel. Season both sides evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 4–5 minutes on each side, or until golden brown and nearly cooked through. Remove from skillet and set aside on a plate. Keep any browned bits in the skillet for the sauce—they add amazing flavor!

While the chicken is resting, bring chicken broth and salt to a boil in a medium saucepan. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the broth is absorbed. Remove from heat and fluff with a fork.

In the same skillet used for the chicken, melt butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a light roux.

Slowly pour in the milk and chicken broth, whisking constantly to prevent lumps. Let the sauce simmer for 3–4 minutes until slightly thickened.

Stir in garlic powder, dried thyme, cheddar cheese, and Parmesan. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Taste and adjust salt or pepper as needed.

Place the chicken breasts back into the skillet, spooning the creamy sauce over the top. Cover with a lid and reduce heat to low. Let simmer for 10 minutes, or until the chicken is fully cooked and tender.

To serve, spoon the fluffy rice onto plates or bowls. Top with a chicken breast and a generous ladle of creamy sauce. Garnish with fresh chopped parsley and serve hot.