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Preheat your oven to 350°F (175°C). This ensures that the dish cooks evenly and the rice absorbs the liquids properly.
In a large skillet, heat the olive oil over medium-high heat.
Season the chicken breasts with salt, pepper, garlic powder, and paprika.
Add the chicken to the skillet and brown for about 2-3 minutes per side, until the exterior is golden.
Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and bell pepper. Sauté for about 5 minutes, until softened.
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth.
Stir in the uncooked long-grain white rice.
In a baking dish, first layer the sautéed onions and bell peppers.
Place the browned chicken breasts on top of the vegetables.
Pour the soup and rice mixture over the chicken, ensuring the rice is evenly spread across the dish.
Cover the baking dish with aluminum foil to trap moisture.
Bake in the preheated oven for 60 minutes, or until the rice is tender and the chicken is fully cooked.
Once the dish is done baking, remove it from the oven and check for doneness.
Optionally, garnish with freshly chopped parsley or thyme for added flavor and color.