Prepare the Chicken:

1. Season the Chicken: In a medium-sized bowl, combine the garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Mix well. Season both sides of the chicken breasts generously with this spice mixture, ensuring that they are evenly coated. Beginner Note: Don’t be afraid to season the chicken well! This is where a lot of the flavor comes from.
2. Sear the Chicken: Heat olive oil in a large skillet (a cast-iron skillet works particularly well) over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken breasts to the skillet. Sear the chicken for 4-5 minutes per side, or until they are golden brown and have a nice crust. Beginner Note: Searing the chicken adds flavor and helps to lock in the juices. Don’t overcrowd the pan; if necessary, sear the chicken in batches.
3. Set Aside: Remove the seared chicken breasts from the skillet and set them aside.

Cook the Rice:

1. Boil the Broth: In a medium saucepan, combine the low-sodium chicken broth and salt. Bring the broth to a rolling boil over high heat.
2. Add Rice and Simmer: Once the broth is boiling, add the long-grain white rice to the saucepan. Reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until the rice is tender and has absorbed all the liquid. Beginner Note: It’s crucial not to lift the lid while the rice is simmering. This will release steam and can result in unevenly cooked rice.
3. Fluff and Set Aside: Once the rice is cooked, remove the saucepan from the heat and let it sit (covered) for 5 minutes. Then, fluff the rice gently with a fork and set it aside.

Make the Creamy Sauce:

1. Melt Butter: In the same large skillet that you used to sear the chicken, melt the unsalted butter over medium heat.
2. Add Flour and Whisk: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the roux is lightly golden brown. This step is crucial for thickening the sauce. Beginner Note: Be careful not to burn the flour. Keep stirring constantly to prevent it from sticking to the pan.
3. Add Milk and Broth: Gradually add the whole milk and low-sodium chicken broth to the skillet, whisking constantly to prevent any lumps from forming. Continue whisking until the sauce is smooth.
4. Add Seasonings and Cheese: Stir in the garlic powder, dried thyme, shredded cheddar cheese, and grated Parmesan cheese. Cook for 3-4 minutes, stirring constantly, until the sauce thickens and the cheeses are melted and smooth. Beginner Note: If the sauce becomes too thick, you can add a little more milk or chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes until it reaches your desired consistency.

Combine and Serve:

1. Return Chicken to Skillet: Return the seared chicken breasts to the skillet with the creamy sauce. Spoon the sauce generously over the chicken, ensuring that each piece is well coated.
2. Cover and Simmer: Cover the skillet and reduce the heat to low. Simmer for 10 minutes, or until the chicken is fully cooked through and incredibly tender. Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C). Beginner Note: Cooking the chicken in the sauce helps to infuse it with even more flavor and keep it moist and juicy.
3. Plate and Garnish: To serve, plate a generous portion of the cooked rice and top it with the creamy smothered chicken and sauce. Garnish with freshly chopped parsley for a touch of freshness and visual appeal. Serve immediately and enjoy!