Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken for 6-8 minutes, stirring occasionally, until it's fully cooked and golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute, until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly for about 2-3 minutes.

Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring frequently, until the sauce begins to thicken, about 3-4 minutes.

Add the Italian seasoning, and return the cooked chicken to the skillet, stirring to coat the chicken in the creamy garlic sauce. Cook for an additional 2-3 minutes until the chicken is heated through.

Divide the cooked rice into bowls, top with the creamy garlic chicken, and add steamed broccoli florets.

Garnish with chopped fresh parsley before serving.