1. Start by seasoning your chicken breasts with the garlic powder, onion powder, smoked paprika, salt, and pepper.

2. Heat up some olive oil in a large skillet over medium heat. Once the oil is shimmering, add the seasoned chicken breasts and sear them until they’re golden brown on both sides and cooked through.

3. In a saucepan, combine the rice, chicken broth, and a pinch of salt. Bring the mixture to a boil, then reduce the heat, cover, and let the rice simmer for about 15 minutes.

4. Melt the butter in a pan, then whisk in the all-purpose flour. Gradually pour in the milk and chicken broth, whisking continuously to prevent any lumps from forming. Add the garlic powder and thyme, and let the sauce simmer until it’s nicely thickened. Finally, stir in the shredded cheddar and Parmesan cheeses until they’re melted.

5. Grab a plate and start by placing a generous helping of the fluffy, broth-infused rice. Top that with the seared chicken breasts, then drizzle the creamy, cheesy sauce all over the top. Garnish with a sprinkle of fresh parsley.