Season chicken with salt and black pepper.
Heat olive oil and butter in a skillet over medium heat.
Sear chicken for 4–5 minutes per side until golden and cooked through.
Remove chicken and set aside.
In the same skillet, add garlic and saute 30 seconds until fragrant.
Add lemon zest, lemon juice, chicken broth, and cream.
Simmer 3–4 minutes until slightly thickened.
Stir in Parmesan and Dijon (if using). Adjust seasoning.
Return chicken to the skillet and spoon sauce over it.
Simmer 2–3 minutes until well coated and glossy.
Warm cooked rice and season lightly with salt.
Saute greens with olive oil and a pinch of salt for 2–3 minutes until just wilted.
Plate rice, top with garlic lemon chicken and cream sauce.
Add greens on the side.
Optional garnish: fresh parsley or extra lemon zest.
