4 boneless skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper to taste

2 tablespoons olive oil

1 cup long-grain white rice

2 cups chicken broth (for rice)

1/2 teaspoon salt (for rice)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 cup chicken broth (for sauce)

1/2 teaspoon garlic powder (for sauce)

1/4 teaspoon thyme

1/2 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

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Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
In a medium saucepan, bring chicken broth and salt to a boil. Stir in rice, cover, reduce heat to low, and simmer for 15–18 minutes. Fluff with a fork.
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.
Gradually whisk in milk and chicken broth until smooth. Stir in garlic powder, thyme, cheddar, and Parmesan. Cook until thick and creamy.
Return chicken to skillet, spoon sauce over, cover, and simmer for 10 minutes until fully cooked.
Serve chicken and sauce over rice. Garnish with chopped parsley.

Add steamed veggies like spinach or broccoli for extra nutrition.
Substitute with boneless thighs, turkey cutlets, or even roasted cauliflower for a vegetarian option.
Use different cheeses like Gouda or mozzarella for a twist.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat gently in the oven, microwave, or on the stovetop.