1. Start by seasoning the chicken breasts with salt, pepper, lemon zest, oregano, and thyme. Rub the spices in to ensure every bite is flavorful.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on each side, about 6-7 minutes. Remove and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it!
4. Pour in the chicken broth, scraping up any brown bits from the pan. Bring to a simmer and reduce the liquid by half.
5. Stir in the heavy cream and lemon juice, then return the chicken to the skillet. Let it simmer for another 5-7 minutes until the chicken is cooked through and the sauce thickens.
6. While the chicken is simmering, cook the rice in a saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
7. Serve the chicken and sauce over the rice, garnished with fresh parsley.

This recipe comes together quickly, which is a lifesaver on busy nights. Trust me, it’s the kind of dish where you’ll find the kids licking their plates clean.