Step 1: Cook the Rice
In a medium saucepan, combine the rice, chicken broth, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 15–18 minutes. Once the rice is tender and the liquid is absorbed, remove it from the heat and set it aside.

Step 2: Season and Cook the Chicken
While the rice is cooking, season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6–7 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F). Transfer the cooked chicken to a plate and keep warm.

Step 3: Make the Creamy Sauce
In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until it forms a smooth roux. Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps. Add garlic powder and thyme, and let the sauce simmer for 3–5 minutes until it thickens. Stir in the shredded cheddar and Parmesan cheese and continue to stir until the sauce is fully smooth and melted.

Step 4: Combine Rice and Sauce
Add the cooked rice directly into the creamy sauce and stir to combine everything thoroughly. Nestle the cooked chicken breasts on top of the rice, then cover the skillet and let everything simmer together for 3–5 minutes. This helps all the flavors meld and keeps the chicken juicy.

Step 5: Garnish and Serve
Sprinkle the dish with chopped fresh parsley just before serving. Serve hot straight from the skillet for maximum comfort and flavor. It’s rich, satisfying, and completely irresistible.

Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave in 30-second intervals, stirring occasionally. If the sauce thickens too much, add a splash of milk to loosen it back up.