Step 1
Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 2
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown.

Step 3
Remove the chicken from the skillet and set aside on a plate.

Step 4
In a medium saucepan, bring 2 cups of chicken broth and ½ teaspoon of salt to a boil.

Step 5
Add the rice, reduce the heat to low, cover the pan, and simmer for 15–18 minutes until the rice is tender and the broth is absorbed.

Step 6
Fluff the cooked rice with a fork and set aside.

Step 7
In the same skillet used for the chicken, melt the butter over medium heat.

Step 8
Whisk in the flour and cook for 1–2 minutes until the mixture is lightly golden, forming a roux.

Step 9
Gradually whisk in the milk and chicken broth, stirring constantly to create a smooth sauce.

Step 10
Stir in garlic powder, thyme, shredded cheddar cheese, and grated parmesan cheese.

Step 11
Cook the sauce for 3–4 minutes until it thickens and the cheese is fully melted.

Step 12
Return the chicken breasts to the skillet, spooning the creamy sauce generously over the top.

Step 13
Cover the skillet and simmer on low heat for about 10 minutes, until the chicken is fully cooked and tender.

Step 14
Plate the rice, top it with the smothered chicken and sauce, garnish with chopped fresh parsley, and serve immediately.