In the same skillet, lower the heat to medium and add in the garlic. Saute for about 30 seconds until fragrant, then stir in the lemon juice and zest.
Add the uncooked rice to the skillet and stir to coat in the garlic-lemon mixture. Toast for 1-2 minutes, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir in heavy cream and Parmesan cheese.
Plate the rice and chicken then garnish with a small pinch of finely chopped fresh parsley
