Pat the chicken breasts dry with paper towels—this helps them brown better. Sprinkle both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Don’t skimp on the seasoning—it’s what gives the chicken so much flavor!

Heat the olive oil or butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 4–5 minutes per side, until golden brown. They don’t need to be fully cooked yet—we’ll finish them in the sauce. Remove the chicken and set aside on a plate.

Reduce the heat to medium. In the same skillet, add the chopped onion and minced garlic. Cook for 2–3 minutes, stirring, until the onion softens and smells amazing. Scrape up any browned bits from the pan—this is where the flavor lives!

Stir in the cream of chicken soup, chicken broth, and heavy cream. Whisk until smooth and let it come to a gentle simmer. If using, stir in the shredded cheddar cheese for extra richness.

Return the seared chicken breasts to the skillet and spoon some sauce over each piece. Cover and simmer on low heat for 15–20 minutes, or until the chicken is cooked through (165°F internal temp) and tender.

While the chicken simmers, prepare your rice if needed. To serve, spoon rice onto each plate, top with a chicken breast, and ladle on the creamy sauce. Garnish with chopped parsley for a fresh finish. Enjoy!