Prepare the Chicken:
Season the chicken breasts with salt, black pepper, dried thyme, dried rosemary, and paprika.
In a large skillet, heat olive oil over medium heat.
Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
Prepare the Garlic Parmesan Rice:
In the same skillet, add a bit more olive oil if needed and sauté the minced garlic for 1-2 minutes, until fragrant.
Add the rice to the skillet and stir to coat with the garlic and oil.
Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Stir in the butter, grated Parmesan cheese, and season with salt and black pepper to taste.
Garnish with chopped fresh parsley if desired.
Serve:
Slice the cooked chicken breasts and serve over the garlic Parmesan rice.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4 | Calories: Approximately 450 kcal per serving
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