Start by seasoning your chicken breasts well with garlic powder, onion powder, smoked paprika, salt, and black pepper. Allow the chicken to rest for about 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken breasts, searing them for about 4-5 minutes on each side until golden brown. Remove and set aside.

In a saucepan, pour in the chicken broth and season with a pinch of salt. Bring it to a boil. Stir in the rice and cover, reducing heat to low for 15-18 minutes.

Using the same skillet, lower the heat and melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes until light golden brown.

Gradually whisk in the whole milk and any remaining chicken broth, stirring continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.

Stir in thyme, cheddar cheese, and parmesan until well combined and melted.

Return the seared chicken to the skillet and spoon the creamy sauce over it. Simmer on low for about 10 minutes.

Serve the dish with a scoop of fluffy rice topped with succulent chicken and creamy sauce, garnished with fresh parsley.