Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels. This ensures the best sear on your chicken.
2. Season both sides of the chicken with garlic powder, onion powder, paprika, thyme, salt, and pepper, pressing the seasonings into the meat.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the seasoned chicken and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
5. Remove the chicken to a plate and cover loosely with foil to keep warm.

Step 2: Create the Creamy Sauce

1. In the same skillet, reduce heat to medium and add butter.
2. Once butter is melted, add diced onions and cook for 3-4 minutes until softened and translucent.
3. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
4. Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits (this is where the flavor magic happens in smothered chicken!).
5. Stir in heavy cream, Dijon mustard, lemon juice, Italian seasoning, and red pepper flakes if using.
6. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it begins to thicken slightly.
7. Add the grated Parmesan cheese and stir until melted and incorporated into the sauce.
8. Taste and adjust seasonings as needed.

Step 3: Combine and Finish

1. Return the chicken to the skillet, nestling it into the sauce.
2. Reduce heat to low, cover, and simmer for 5 minutes to allow the chicken to absorb some of the sauce flavors.
3. For extra saucy smothered chicken, spoon some of the sauce over the chicken pieces while they simmer.

Step 4: Serve

1. Place a portion of cooked rice on each plate.
2. Top with a piece of chicken and generously spoon the creamy sauce over both.
3. Garnish with fresh chopped parsley and additional Parmesan cheese if desired.