In a large, nonstick skillet on medium flame, heat OLIVE OIL until shimmering (about 2 min).
Add onion and garlic; saute until tender and fragrant (about 3 min).
Add white rice; continue heating until moisture is removed and rice becomes fragrant and lightly toasted, stirring as needed (about 3 min).
Add milk, chicken broth, salt, and pepper; stir to combine; adjust flame to HIGH to achieve a gentle boil (takes about 3 minutes).
Cover skillet, turn flame to medium-low, and allow to simmer for 10 minutes.
Add broccoli and chicken (but DON’T stir into rice yet - just place them on top of the rice); cover and simmer 10 more minutes.
Remove lid, toss everything together; squeeze fresh LEMON over entire surface; top with parsley; serve warm.
Notes
The rice in this dish likes to soak up the moisture even after it’s cooked, so before serving, I recommend adding small amounts of milk (or water) to promote creamy consistency during reheat.Options: use 1% milk if you want to skinny it up...or if you want to go in the opposite direction, top it with your favorite, shredded cheese and cover with lid to melt.