Step 1: Sear the Chicken: Heat 1 tablespoon olive oil in a deep nonstick skillet (with a lid) over medium-high heat. Add the chicken cubes and sear 3–4 minutes until the surfaces turn white with light browning (no need to cook through — they finish later). Remove and set aside; searing first locks in juices.

Step 2: Bloom Garlic and Toast the Rice: Add the remaining 1 tablespoon olive oil and the minced garlic; sizzle over medium heat 30 seconds. Stir in the raw rice and toast 1 minute until the grains turn translucent and glisten with garlic oil — this step keeps the finished rice separate, not gluey.

Step 3: Add Liquid and Simmer: Pour in the 1.75 cups unsalted broth (or water) with the dried thyme and black pepper and stir. The liquid should sit about 1cm above the rice. Return the chicken, bring to a boil, then lower to the lowest heat, cover, and simmer 15 minutes — the rice drinks the liquid and swells while the chicken cooks through.

Step 4: Add Vegetables and Reduce: Uncover, scatter the carrot and peas, and stir. Cook uncovered 3–4 minutes until the liquid is mostly absorbed and the carrot is tender. If dry, add 2 tablespoons hot water; if too wet, raise the heat 1 minute to reduce.

Step 5: Lemon and Butter Finish: Off the heat, add the lemon juice and the optional unsalted butter, stirring to melt with residual warmth — the butter rounds out the pan. Rest 2 minutes so the grains set, then plate with a little black pepper on top.