1. Start by marinating the chicken. In a small bowl, combine lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Place chicken breasts in a resealable bag or shallow dish, pour the marinade over, and refrigerate for at least 30 minutes—preferably an hour for more flavor.
2. While the chicken marinates, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth or water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
3. Preheat your skillet over medium-high heat. Once hot, add a tablespoon of olive oil. Remove the chicken from the marinade (letting excess drip off) and cook for about 6-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove from skillet and let rest for a few minutes.
4. In the same skillet, lower the heat to medium and pour in the heavy cream. Stir, scraping up any browned bits from the chicken, which adds flavor. Whisk in Dijon mustard if using, and simmer gently until the sauce thickens slightly, about 3-5 minutes. Taste and adjust seasoning with salt and pepper if needed.
5. Slice the rested chicken and return it to the skillet with the sauce, letting it soak up some of that creamy goodness for a minute or two.
6. To serve, spoon the fluffy rice onto plates, top with sliced chicken, and drizzle with the creamy sauce. Garnish with chopped parsley and additional lemon wedges for a bright finishing touch.

I’ve found that allowing the chicken to rest after cooking helps keep it juicy, a tip I picked up from my grandma’s kitchen, where patience was always part of the process. The sauce, rich yet tangy, perfectly complements the tender chicken, and the rice acts as a neutral canvas that holds all those wonderful flavors.