Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon salt. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 18 minutes or until the water is absorbed and rice is tender.
Remove the saucepan from heat and stir in 1 tablespoon of unsalted butter. Cover and set aside.
While the rice cooks, season the chicken breasts evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes on one side without moving them.
Flip the chicken breasts and cook for another 6-7 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let rest for 3-5 minutes before slicing.
Serve the cooked chicken breasts alongside the buttered rice.