Preheat oven to 350°F (175°C).

In a large skillet, heat olive oil over medium heat.

Season chicken breasts with salt and pepper, then brown on both sides, about 4-5 minutes per side. Remove and set aside.

In the same skillet, add onion and garlic. Sauté until translucent, about 3 minutes.

Add mushrooms and broccoli, cook for another 5 minutes.

Stir in rice and cook for 2 minutes, allowing the rice to absorb flavors.

Pour in chicken broth and heavy cream, stirring to combine.

Place the browned chicken breasts back into the skillet, covering them with the rice mixture.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.

Garnish with fresh parsley before serving.