Step-by-Step Instructions

• Begin by seasoning both sides of the four boneless, skinless chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Set aside for about 10 minutes.
• In a large skillet, heat the olive oil over medium-high heat and add the seasoned chicken breasts. Cook for 6-7 minutes on each side until golden brown and fully cooked, then remove from skillet.
• In the same skillet, pour in the chicken broth and bring it to a gentle simmer. Add the long grain white rice and salt, cover, and cook for 15-20 minutes until the rice is tender.
• Melt the butter in the skillet, whisk in the flour to create a roux, and cook for 1-2 minutes until light golden.
• Gradually whisk in the milk and chicken broth, stirring continuously until thickened. Stir in the garlic powder, thyme, cheddar cheese, and Parmesan cheese until melted.
• Return the cooked chicken to the skillet and spoon the creamy sauce over it. Let it simmer for an additional 5 minutes.
• To serve, dish out the rice onto plates, place the chicken atop, and garnish with parsley.