Season the chicken breasts evenly with salt, black pepper, and paprika on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove the chicken from the skillet and set aside.
In a medium saucepan, bring the chicken broth to a boil.
Add the rice to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice cooks, reduce the skillet heat to medium and add the butter and minced garlic.
Cook the garlic in the butter for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Return the cooked chicken breasts to the skillet and spoon the garlic butter over them. Cook for an additional 2 minutes to warm through.
Fluff the cooked rice with a fork and transfer to serving plates.
Place the chicken breasts on top of the rice and drizzle with the garlic butter from the skillet.
Sprinkle chopped fresh parsley over the chicken and rice for garnish and serve immediately.