1. Season chicken breasts with salt, pepper, and paprika.

2. In a large skillet, heat olive oil over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.

3. In the same skillet, lower the heat and add butter and garlic. Sauté for 1–2 minutes until fragrant.

4. Pour in chicken broth and lemon juice. Scrape the bottom of the skillet to deglaze. Add lemon zest and simmer for 3–4 minutes.

5. Return chicken to the pan, spoon sauce over it, and let it simmer for 2–3 minutes.

6. In a medium saucepan, melt butter. Add garlic and sauté briefly.

7. Stir in white rice and toast for 1 minute.

8. Add chicken broth, bring to a boil, then reduce heat. Cover and simmer for 15 minutes.

9. Remove from heat. Stir in parmesan cheese and parsley.

10. Serve chicken over rice with sauce spooned over the top. Garnish with extra parsley and red pepper flakes if desired.