Preheat oven to 350°F (175°C).

Season chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Rub to coat.

Heat olive oil in a skillet over medium heat and sear chicken 5–7 minutes per side until golden brown. Remove and set aside.

In a mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth. Stir until smooth.

Add softened cream cheese (cut into chunks), whisking until creamy.

Fold in rice, cheddar cheese, and green onions.

Lightly grease a 9×13-inch baking dish. Place chicken in the dish and pour creamy rice mixture on top. Spread evenly.

Cover with foil and bake 45 minutes.

Remove foil and bake uncovered an additional 15–20 minutes until bubbly and golden.

Let rest 10 minutes before serving. Garnish with parsley if desired.