Rinse the rice under cold water until the water runs clear, then drain.
In a medium saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil.
Add the rinsed rice to the boiling water, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed.
While the rice cooks, season both sides of the chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
Heat 2 tablespoons of 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 (75°C) and the chicken is golden brown.
Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add 1/2 cup chicken broth, 1 tablespoon lemon juice, 1 teaspoon dried thyme, and 2 tablespoons unsalted butter to the skillet.
Stir and cook for 2-3 minutes until the sauce slightly thickens.
Return the chicken breasts to the skillet and spoon the sauce over them.
Serve the chicken breasts over the cooked rice, spooning extra sauce on top.