1-First, prepare all your ingredients as outlined. Rinse the rice and pat the chicken dry, then zest and juice the lemon. Mince the garlic and measure out the other items. This prep work takes about 10 minutes and sets you up for success.

2-Next, heat olive oil in a large skillet over medium heat. Add the chicken cutlets, seasoned with salt and pepper, and dredge them in flour first. Cook for 4-5 minutes per side until they’re golden and cooked through. Once done, remove them from the skillet and set aside to rest.

3-Then, in the same skillet, melt the remaining butter and sauté the minced garlic for about 1 minute until it’s fragrant. Add the chicken stock, scraping up those tasty browned bits from the bottom for extra flavor.

4-Now, stir in the heavy cream, fresh lemon juice, and grated parmesan cheese. Reduce the heat to medium-low and let it simmer until the sauce thickens and becomes creamy. This is where the magic happens, blending everything into a rich, tangy delight.

5-Finally, return the chicken to the skillet and add the rice. Simmer together for a few more minutes until the rice is tender and everything is warmed through. Garnish with chopped parsley and fresh lemon slices, then serve over cooked pasta or alongside the rice. The total time is just 25 minutes, making it perfect for quick dinners.