Step 1:
Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
Rub the seasoning in well to ensure every bite is flavorful.
Set aside while you heat the skillet.

Step 2:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Sear the chicken for 4-5 minutes on each side until golden brown.
Remove the chicken from the skillet and set aside — it will finish cooking later.

Step 3:
While the chicken is resting, cook the rice.
In a medium saucepan, bring chicken broth and salt to a boil.
Add the rice, cover, and reduce heat to low.
Simmer for 15-18 minutes until tender and fluffy.
Fluff with a fork and set aside.

Step 4:
In the same skillet used for the chicken, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until the mixture turns lightly golden — this forms the roux for the sauce.

Step 5:
Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps.
Add the garlic powder and thyme.
Continue whisking until the sauce thickens, about 3-4 minutes.

Step 6:
Stir in the shredded cheddar and grated Parmesan cheeses.
Mix until melted and the sauce is smooth and creamy.
Taste and adjust seasoning if needed.

Step 7:
Return the seared chicken breasts to the skillet, spooning the creamy sauce generously over them.
Cover the skillet and simmer on low for 10 minutes until the chicken is fully cooked and tender.

Step 8:
To serve, plate the cooked rice first.
Top with a piece of creamy smothered chicken and spoon extra sauce over everything.
Garnish with fresh chopped parsley and enjoy immediately.