Start by seasoning your chicken breasts generously with garlic powder, onion powder, smoked paprika, salt, and pepper. Allow the chicken to sit for about 10 minutes to absorb the seasonings.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In a separate saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of rice and reduce the heat to low, simmering for 15-18 minutes, or until fluffy. Fluff the rice with a fork once finished.

In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and cook until light golden. Gradually pour in 1 cup of milk and 1 cup of chicken broth, whisking constantly until smooth. Add garlic powder, thyme, cheddar, and Parmesan cheese, cooking until the sauce thickens, about 3-5 minutes.

Return the seared chicken to the skillet with the creamy sauce, coating each piece well. Cover and simmer on low for 10 minutes to ensure the chicken is heated through.

To serve, plate a generous scoop of the fluffy rice, top with a piece of creamy chicken, and drizzle sauce over it. Garnish with freshly chopped parsley.