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Pat chicken dry and season generously with salt and pepper.
Heat oil in a large pan over medium-high heat.
Sear chicken on both sides until cooked through, being careful not to burn the pan.
Remove chicken and set aside.
Pour in 1 cup water or broth, scraping up the browned bits.
Add 2 cups heavy cream, then slowly stir in 2 tbsp flour slurry.
Add 2 tsp chicken bouillon and 2 cloves of grated garlic to taste.
Simmer gently until thickened to your liking.
Turn off the heat and add lemon zest, starting with half a lemon and adjusting to taste.
Drizzle half a lemon juice and stir.
Transfer sauce to a bowl and set aside.
In the same pan, add 2-3 cups uncooked rice and toss to coat in the remaining sauce.
Add 2 tsp chicken bouillon and 2-3 tbsp butter, stirring until melted.
Bring to a boil, then cover and reduce heat to the lowest setting.
Once water has mostly absorbed but steam is still present, quickly add broccoli on top of rice.
Cover again and continue cooking for 5-7 minutes until broccoli is bright green and tender.
Serve rice and broccoli alongside chicken.
Spoon sauce over chicken and garnish with parsley.