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

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Place the chicken in the skillet and sear for 4-5 minutes on each side, until golden brown and nearly cooked through.

Remove the chicken from the skillet and set aside while you prepare the other components.

Step 2: Cook the Rice
In a medium saucepan, bring the chicken broth and salt to a gentle boil.

Add the rice, reduce the heat to low, cover the pan tightly, and simmer for 15-18 minutes.

When the rice is tender and the liquid is absorbed, fluff it with a fork and set it aside, covered to keep warm.

Perfectly cooked rice makes all the difference in this dish.

Step 3: Make the Creamy Sauce
In the same skillet used for the chicken, melt the butter over medium heat.

Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden and smells nutty.

Gradually add the milk and chicken broth, whisking continuously to avoid any lumps.

Stir in the garlic powder, thyme, cheddar cheese, and Parmesan cheese, and cook for 3-4 minutes until the sauce thickens and the cheese is melted.

Step 4: Smother the Chicken
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce.

Spoon some of the sauce over the chicken to ensure every piece is coated.

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

The sauce will thicken even more, soaking into the chicken beautifully.

Step 5: Serve and Garnish
Plate a generous scoop of the cooked rice onto each serving plate.

Top the rice with one of the smothered chicken breasts and plenty of the creamy sauce.

Garnish with freshly chopped parsley for a pop of color and freshness.

Serve immediately while everything is hot and melty.