Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rice to the skillet and stir to coat the rice with the oil, onions, and garlic. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth, then add dried thyme and oregano. Stir to combine and bring the mixture to a boil.
Reduce heat to low, cover the skillet, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Remove the skillet from heat, stir in the butter, and fluff the rice with a fork.
Return the cooked chicken breasts to the skillet on top of the rice. Cover and let rest for 5 minutes before serving.