Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat until shimmering.
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 chicken from the skillet and set aside, covering loosely with foil to keep warm.
In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Add the rice to the skillet and stir to coat the grains with the butter and garlic mixture.
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and chopped parsley. Fluff the rice with a fork.
Serve each chicken breast over a bed of garlic butter rice. Spoon any pan juices over the chicken for extra flavor.