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Prepare the Chicken:
Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Cook the Rice:
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 rice is tender and the liquid is absorbed. Fluff with a fork.
Make the Creamy Sauce:
In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux.
Gradually add milk and chicken broth, whisking until smooth and thickened.
Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
Combine the Chicken and Rice:
Return the chicken to the skillet, spooning the creamy sauce over the top.
Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.