Let’s walk through making this comforting dish:

1. Prepare the Chicken:

• Pat the chicken breasts dry. Season them generously on all sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Carefully place the seasoned chicken breasts in the hot skillet. Sear for 4-5 minutes per side until a nice golden-brown crust forms. Don’t overcrowd the pan; sear in batches if necessary.
• Remove the chicken from the skillet and set aside on a plate. It won’t be cooked through at this point.

2. Cook the Rice:

• In a medium saucepan, bring the chicken broth and salt to a boil.
• Add the rice, stir once, then reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside, keeping covered.

3. Make the Creamy Sauce:

• In the same skillet used for the chicken (don’t wipe it out – those browned bits are flavor!), melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, whisking constantly, until it’s lightly golden and smells slightly nutty. This cooks out the raw flour taste.
• Gradually pour in the milk and chicken broth, whisking constantly and vigorously to prevent lumps from forming.
• Bring the mixture to a simmer, then stir in the garlic powder and thyme.
• Reduce heat slightly. Add the shredded cheddar and grated Parmesan cheese. Cook for 3-4 minutes, stirring constantly (use a whisk or spatula), until the sauce thickens and all the cheese is melted and smooth. Using freshly grated cheese is key here for smoothness.

4. Combine and Finish Cooking:

• Return the seared chicken breasts (and any accumulated juices from the plate) to the skillet, nestling them into the sauce.
• Spoon some of the creamy sauce over the top of the chicken pieces.
• Cover the skillet, reduce the heat to low, and simmer gently for 10 minutes, or until the chicken is fully cooked through and tender. Use an instant-read thermometer to confirm an internal temperature of 165°F (74°C).

5. Serve:

• Plate the cooked, fluffy rice.
• Place a smothered chicken breast on top (or alongside) the rice.
• Generously spoon extra creamy sauce over the chicken and rice.
• Garnish with chopped fresh parsley and serve immediately.

Following these steps ensures tender chicken and a smooth sauce!