4 boneless skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper to taste

2 tablespoons olive oil

1 cup long-grain white rice

2 cups chicken broth (divided)

½ teaspoon salt

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1½ cups whole milk

½ teaspoon garlic powder

¼ teaspoon thyme

½ cup shredded cheddar cheese

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

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Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
In a saucepan, bring 2 cups of chicken broth and ½ teaspoon salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.
Gradually add milk and ½ cup chicken broth, whisking until smooth and thickened, about 3–4 minutes.
Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook until melted and creamy.
Return chicken to the skillet. Spoon sauce over the chicken, cover, and simmer on low for 10 minutes until chicken is fully cooked through.
Spoon rice onto serving plates, top with smothered chicken and sauce, and garnish with chopped parsley. Serve immediately.

Add sautéed mushrooms, spinach, or broccoli for extra nutrition.
Swap cheddar and Parmesan with mozzarella, Swiss, or gouda for a different flavor.
Chicken thighs can be used instead of breasts for a juicier result.
Add red pepper flakes or hot sauce to the sauce for a spicier dish.
Use gluten-free flour and check labels to make this dish gluten-free.