Season the chicken breasts generously with spices such as garlic powder, onion powder, and paprika. Heat a large skillet over medium-high heat with a splash of cooking oil. Cook for about 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from skillet and set aside.

In the same skillet, lower the heat to medium and add a tablespoon of flour to the remaining drippings. Stir for about 1-2 minutes until lightly golden. Gradually whisk in 1 cup of cream and 1 cup of chicken broth, ensuring to dissolve any flour lumps. Continue stirring as the mixture thickens for 3-5 minutes.

Return the browned chicken to the skillet with the creamy sauce. Add 1 cup of long-grain white rice, ensuring it is evenly distributed. Bring to a gentle simmer and cover. Cook for 20-25 minutes on low heat, stirring occasionally to prevent sticking.

Check that the chicken is heated through. Stir in any optional vegetables if desired. Allow to simmer together for another 5 minutes, ensuring the dish is warm and well-combined.

Once heated through, serve warm, garnished with a sprinkle of cheese if desired. Pair with a fresh green salad or crusty bread if desired.