Start by seasoning boneless, skinless chicken breasts generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. In a large skillet, heat two tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and sear for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

In a medium saucepan, bring 2 cups of chicken broth and a pinch of salt to a boil over high heat. Once boiling, add 1 cup of long-grain white rice, stir gently, and reduce the heat to low. Cover the pan and let it simmer for 15-18 minutes until the rice is tender. After cooking, remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.

Using the same skillet where you cooked the chicken, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour, stirring continuously for about 1-2 minutes until the mixture is lightly golden. Gradually pour in 1 cup of whole milk and ½ cup of chicken broth, whisking constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens and bubbles gently.

Once the sauce has thickened, stir in 1 teaspoon of garlic powder and any additional herbs you desire, such as thyme. Lower the heat and add ½ cup of grated Parmesan cheese and 1 cup of shredded cheddar cheese. Stir until the cheeses are fully melted and the sauce is creamy and smooth. Adjust seasoning with salt and pepper, tasting as you go.

Return the seared chicken to the skillet, making sure to coat each piece thoroughly with the creamy sauce. Reduce the heat to low, cover the skillet, and let simmer for about 10 minutes. Use a meat thermometer to confirm that the internal temperature reaches 165°F (75°C).

To serve, place a generous scoop of fluffy rice on each plate. Top with the creamy smothered chicken, allowing the rich sauce to cascade over the rice. Garnish with freshly chopped parsley for a pop of color and flavor. Enjoy!