Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/4 teaspoon salt. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 18 minutes, or until the water is absorbed and rice is tender.
Remove the saucepan from heat and let the rice sit, covered, for 5 minutes. Stir in 1 tablespoon of unsalted butter and fluff with a fork.
While the rice cooks, pat the chicken breasts dry with paper towels.
Season both sides of the chicken breasts evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook without moving for 6-7 minutes until the underside is golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let rest for 5 minutes before slicing.
Serve the sliced chicken breasts alongside the steamed rice.