For the Chicken:

• 1½–2 pounds boneless, skinless chicken breasts or thighs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 tbsp olive oil

For the Cream Sauce:

• 2 tbsp butter
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp cornstarch slurry (optional for extra thickness)

For the Rice:

• 1½ cups long-grain white rice
• 3 cups water or chicken broth