Season the chicken breasts generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat a large skillet over medium-high heat and add olive oil. Once the oil shimmers, sear the chicken for 6-7 minutes per side until it's golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and set it aside to keep warm.

In a separate pot, combine long-grain white rice, chicken broth, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover tightly. Let the rice simmer for 15-20 minutes or until the liquid is absorbed and the rice is fluffy. Once done, fluff the rice with a fork and keep it warm while you prepare the creamy sauce.

Using the same skillet, melt butter over medium heat. Whisk in all-purpose flour to form a roux and cook for about 1-2 minutes until it’s golden and bubbly. Gradually add milk and chicken broth while whisking continuously to avoid lumps. Stir in garlic powder, thyme, cheddar, and Parmesan cheese, cooking until the sauce thickens, about 5 minutes, until creamy and smooth.

Return the seared chicken to the skillet and spoon the rich creamy sauce over it. Allow the dish to simmer on low heat for about 5 minutes, so the chicken absorbs the flavors of the sauce.

Plate the tender chicken and ladle the creamy sauce over a generous portion of the fluffy rice. Garnish with freshly chopped parsley for a burst of color and flavor. Serve immediately and enjoy!