Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the carrots and season with seasoned salt and pepper. Cover with a lid and cook until the carrots are tender, about 5-6 minutes, stirring occasionally.
Add the rice, dried onion, and dried garlic to the pot. Stir to coat the rice with butter and sauté for 1 minute. Stir in the dried parsley.
Pour in the chicken stock and increase the heat to high to bring the mixture to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Once boiling, reduce the heat to medium-low and let simmer for 15 minutes, stirring occasionally.
Season the chicken pieces with seasoned salt and pepper. Add them to the pot, increasing the heat briefly if necessary to return to a simmer. Reduce the heat to medium-low again and continue to simmer until the chicken is cooked through and the rice is al dente, about 7-10 minutes, stirring occasionally and more frequently towards the end.
Remove the pot from the heat and stir in the remaining 2-4 tablespoons of butter, according to your preference. Cover the pot and let it sit for 5 minutes.
Taste and adjust the seasoning with more seasoned salt and pepper if necessary. Serve warm; note that the dish will thicken as it cools.