Bring the chicken to room temperature (15 minutes) and preheat your oven to 190°C / 375°F. Bringing the chicken nearer to room temperature shortens and evens out cooking time, reducing the chance of an overcooked exterior and undercooked center.

Pat the chicken breasts dry with paper towels and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and the smoked paprika. Drying the surface removes moisture so the chicken will brown (Maillard reaction) instead of steaming.

Heat a 12-inch ovenproof skillet over medium-high heat and add 1 tbsp olive oil. Once the oil shimmers (about 30–60 seconds), add the chicken. Sear without moving for 3–4 minutes until a deep golden crust forms. Flip and sear the second side 2 minutes. Searing on high heat builds flavor and creates browned fond in the pan which will deepen the rice's taste.

Transfer the chicken to a plate (it will finish cooking in the oven). Reduce heat to medium and add the remaining 1 tbsp olive oil and the butter to the skillet. The butter will add richness; combining it with oil raises the smoke point so it doesn't burn.

Add the diced onion and a pinch of salt; sweat the onion for 4–5 minutes until soft and just beginning to color. Sweating extracts sweetness from the onion and dissolves the browned fond, building the base for the rice.

Stir in the minced garlic, turmeric (or saffron water), and red pepper flakes (if using) and cook 30–45 seconds until fragrant. Toasting these aromatics in the fat blooms their essential oils and amplifies aroma.

Add the uncooked rice to the skillet and stir to coat each grain in the flavored fat for 1–2 minutes. Toasting the rice briefly helps keep the grains distinct after cooking and prevents a gummy texture.

Pour in the chicken broth (hot or warm is best so it doesn’t stop the simmer) and add the lemon zest, 1/2 tsp kosher salt, and remaining 1/4 tsp black pepper. Scrape the bottom of the pan with a wooden spoon to lift any browned bits — these are concentrated flavor. Bring to a gentle boil so you see small bubbles across the surface.

Nestle the seared chicken breasts into the rice, spooning a little rice liquid over the top of each piece so the surface stays moist. Transfer the skillet to the preheated oven, uncovered, and bake for 18–22 minutes, until the rice is tender and the chicken reaches 74°C / 165°F internal temperature. Finishing in the oven cooks the rice gently and allows even, hands-off cooking of the chicken.

Remove the skillet from the oven and let everything rest 5 minutes before removing the chicken. Resting allows juices to redistribute and the rice to finish steaming so the texture is perfect.

Stir in the lemon juice and chopped parsley into the rice; taste and adjust seasoning with salt and pepper. The lemon cuts through the fat, and fresh herbs brighten the whole dish — add them at the end to preserve their fresh flavor and color.

Slice the chicken against the grain and serve over a generous scoop of rice, spooning any pan juices over the top. The juices will have concentrated flavor — don’t waste them.