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Season the chicken with salt and pepper.
Heat olive oil in a large skillet (with a cover) over medium-high heat. Add chicken and sear for 2 minutes on each side until golden brown. Remove chicken from the pan.
Cook chopped zucchini in pan for 4 minutes.
Add the uncooked white rice, chicken broth, lemon juice, and Italian seasoning to zucchini in pan. Stir to mix. Add the chicken to the pan, placing it on top of the rice mixture.
Cover the skillet and bring it to a brief boil over medium-high heat. Once boiling, reduce heat to medium-low or the temperature-setting that maintains a steady, gentle simmer. Try to use the lowest setting while maintaining a simmer to help prevent sticking or burning. Cook for 15 minutes or until all of the liquid has been absorbed into the rice, and the chicken is completely cooked. Remove from heat and adjust flavor with additional salt and pepper as needed.
Serve topped with chopped parsley.