Pat the chicken dry and season both sides with salt, pepper, garlic powder, onion powder, and dried basil.
Heat the olive oil in a large skillet over high heat until shimmering.
Sear the chicken 1–2 minutes per side until browned but not cooked through, then transfer to a plate.
Reduce heat to medium and add the butter; scrape up any browned bits with a wooden spoon.
Add the uncooked rice and sauté 2–3 minutes, stirring, until the rice is lightly browned.
Pour in the chicken broth, lemon juice, and 3 tablespoons of the chopped basil; stir and bring to a boil.
Place the seared chicken on top of the rice, cover the skillet, reduce heat to low, and simmer about 20 minutes until the liquid is absorbed and rice is tender.
Remove from heat, sprinkle with the remaining tablespoon of basil, and serve immediately.
