Rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of chicken broth, bringing it to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes until tender. Let it rest covered for an additional 5 minutes.

Season 1 pound of boneless, skinless chicken breasts with smoked paprika, salt, and pepper. Set aside.

In a large skillet over medium heat, add 2 tablespoons of olive oil. Cook the chicken for 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F. Remove and rest before slicing.

Melt 2 tablespoons of butter in the same skillet. Add 4 cloves of minced garlic and sauté for 1 minute, avoiding burning.

Pour in 1 cup of heavy cream, bringing it to a gentle simmer. Whisk in ½ cup of grated Parmesan cheese, creating a smooth sauce, then add juice of half a lemon. Season with salt and pepper.

Add 2 cups of broccoli florets to the sauce, covering and cooking for about 5 minutes or until tender.

To serve, spoon fluffy rice into each bowl, top with sliced chicken, and ladle the creamy garlic sauce with broccoli over the chicken.

Garnish with chopped green onions and a pinch of red pepper flakes if desired.