Heat a large skillet over medium-high heat and add a drizzle of oil. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken from the skillet and set it aside on a plate.

In a medium saucepan, bring water to a boil, then add the long-grain white rice. Stir briefly and reduce the heat to low, covering the saucepan with a lid. Allow the rice to simmer for about 15 minutes or until all the liquid is absorbed. Once cooked, fluff the rice with a fork and keep it warm while you make the creamy sauce.

Using the same skillet, lower the heat to medium and pour in the cream, scraping up any bits from the chicken at the bottom. Add in your cheese of choice and stir well until the mixture is smooth and creamy, which should take about 3-4 minutes. Adjust seasoning with more salt and pepper if desired.

Slice the cooked chicken and return it to the skillet, allowing it to soak in the creamy sauce for another 2-3 minutes. Serve the chicken generously smothered in the sauce over the fluffy rice. Garnish with fresh herbs if desired.