Step 1: Cook the Rice
In a medium saucepan, combine 1 cup rice, 2 cups chicken broth, and 1/2 teaspoon salt
Bring to a boil over high heat
Reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender
Remove from heat and fluff with a fork

Step 2: Season the Chicken
Season 4 chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides
Pat the chicken dry before seasoning to ensure a good sear

Step 3: Sear the Chicken
In a large skillet, heat 2 tablespoons olive oil over medium heat
Add the chicken and cook for 6–7 minutes per side, or until golden and cooked through (internal temp 165°F)
Transfer the chicken to a plate and set aside

Step 4: Make the Creamy Sauce
In the same skillet, melt 2 tablespoons butter over medium heat
Whisk in 2 tablespoons flour and cook for 1–2 minutes to form a golden roux
Slowly whisk in 1 1/2 cups milk and 1/2 cup chicken broth
Add garlic powder and thyme
Simmer the sauce for 3–5 minutes, whisking constantly, until thickened

Step 5: Add the Cheese
Stir in 1/2 cup shredded cheddar and 1/2 cup grated Parmesan
Continue stirring until cheese is fully melted and sauce is smooth

Step 6: Combine with Rice and Chicken
Add the cooked rice to the skillet and stir until fully coated with the creamy sauce
Nestle the chicken breasts back into the skillet on top of the rice
Cover and simmer for 3–5 more minutes to let everything meld together

Step 7: Garnish and Serve
Sprinkle chopped parsley over the top
Serve hot and enjoy the rich, creamy, smothered goodness