Season the chicken with salt and garlic powder on both sides.

Melt the butter (or heat olive oil) in a skillet over medium-high heat.

Once melted/heated, add the chicken. Sear for 3-4 minutes per side, until browned, then remove from the skillet and set aside.

Add the rice to the skillet over medium-high heat and stir. Cook 1-2 minutes until toasted. It will give off a slightly nutty aroma at this point.

To the skillet with the rice, add the broth and whisk to scrape up the browned bits on the bottom of the pan. Increase the heat to high and bring to a boil.

Once the rice is boiling, give it a final stir, add the thyme sprigs, and reduce the heat to low. Cover and cook for 10 minutes.

After 10 minutes has passed, remove the lid from the pot, stir the lemon juice into the rice, and place the chicken breasts and lemon slices on top of the rice.

Cover and cook for an additional 10 minutes. Remove from heat, let cool slightly, and garnish with extra thyme.

Serve and enjoy!