A comforting classic dish featuring juicy chicken breasts in a creamy sauce served over fluffy rice.

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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. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.
In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to form a roux.
Gradually add milk and chicken broth, whisking until smooth and thickened. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until creamy and melted.
Add the chicken back into the skillet, spooning the creamy sauce over the top.
Serve the chicken and sauce over the bed of rice, garnished with chopped fresh parsley.

For a creamier sauce, add a splash of heavy cream. Leftovers can be stored in an airtight container for up to 3 days.

Keywords: chicken, rice, comfort food, creamy sauce, family dinner