Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through.

Remove from the skillet and set aside to rest.

In a separate pot, combine the rice, chicken broth, and salt.

Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is fully cooked and the 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 the flour to form a roux and cook for 1-2 minutes until lightly golden.

Gradually add whole milk and chicken broth, whisking constantly to prevent lumps.

Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.

Cook until the sauce thickens and the cheese melts, about 5 minutes.

Return the cooked chicken breasts to the skillet, spoon the sauce over them, and let simmer for 3-5 minutes.

Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.