Step 1: Prepare the Chicken

1. Season the diced chicken breasts with salt, pepper, and Italian seasoning.
2. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 2: Cook the Broccoli

1. In the same skillet, add the remaining tablespoon of butter and another tablespoon of olive oil.
2. Toss in the broccoli florets and sauté for about 3-4 minutes until they are bright green and slightly tender. Remove the broccoli and set it aside with the chicken.

Step 3: Cook the Rice

1. In the same skillet (don’t clean it, leave all the flavorful bits), add the uncooked rice.
2. Stir for 2-3 minutes until the rice is slightly toasted.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender and the broth is fully absorbed.

Step 4: Make the Creamy Lemon Garlic Sauce

1. In a small saucepan, add the heavy cream and bring it to a gentle simmer over low heat.
2. Stir in the Dijon mustard, grated Parmesan cheese, lemon juice, and lemon zest.
3. Whisk continuously until the sauce thickens slightly, about 3-4 minutes.
4. Taste and adjust seasoning with salt and pepper.

Step 5: Combine and Serve

1. Add the cooked chicken and broccoli back into the skillet with the rice. Gently stir everything to combine.
2. Pour the creamy lemon garlic sauce over the chicken, broccoli, and rice mixture, tossing everything together until well-coated.
3. Sprinkle with fresh parsley if desired and serve warm.