Season chicken breasts with salt, pepper, and dried oregano.

Heat olive oil in a large pot and brown chicken on both sides. Remove and set aside.

In the same pot, sauté garlic until fragrant, about 1 minute.

Add rice and toast for 2 minutes, then add broth, lemon juice, and thyme.

Nestle chicken into the rice, bring to a boil, then reduce to simmer. Cover and cook for 25 minutes.

Let rest for 5 minutes, then fluff rice and garnish with fresh parsley and lemon slices.