Start by seasoning both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat olive oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 4–5 minutes per side, until golden brown. Transfer to a plate and set aside.

In the same skillet, melt the butter and add the chopped onion. Sauté for about 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds. Sprinkle in the flour and stir to create a roux.

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream, thyme, parsley, and a touch more paprika if you like extra flavor. Let it simmer gently for 2–3 minutes.

Reduce heat to low and slowly stir in the cheddar and mozzarella until melted and smooth. The sauce should be thick, creamy, and irresistible.

In a separate pot, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork once done.

Slice the seared chicken breasts and return them to the skillet with the sauce. Let them simmer on low heat for about 10–12 minutes, spooning the sauce over the chicken occasionally to keep it juicy and flavorful.

To serve, spoon a bed of rice onto each plate, top with a creamy chicken breast, and drizzle extra sauce over the top. Garnish with fresh parsley or an extra sprinkle of cheese for the perfect finishing touch.