Season the chicken breasts generously with salt, pepper, and garlic powder. Let rest for 15 minutes.

Heat the olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown. Remove from skillet.

In the same skillet, melt the butter and sauté diced onions until translucent, about 3-4 minutes. Add minced garlic and sauté for 1 more minute.

Sprinkle flour over the onion and garlic mixture and stir for 1-2 minutes to cook the flour.

Gradually whisk in the chicken broth, scraping up browned bits. Bring to a simmer.

Stir in the heavy cream and return the seared chicken to the skillet. Cover and simmer for 15-20 minutes until chicken reaches 165°F.

Prepare the rice according to package directions, ensuring it's light and fluffy.

To serve, spoon rice onto plates, top with chicken and sauce, and garnish with parsley.