In a large skillet or a deep pan, heat the olive oil over medium-high heat.

Season the chicken breasts generously with salt, pepper, and Italian seasoning.

Add the chicken breasts to the hot oil and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.

In the same pan, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.

Stir in the rice and toast it for about 1 minute.

Pour in the chicken broth and bring the mixture to a simmer.

Lay the chicken breasts back into the pan, ensuring they are partially submerged in the broth.

Reduce the heat to low, cover the pan, and cook for about 15 minutes until the rice is tender and has absorbed most of the liquid.

Remove the lid and stir in the heavy cream and grated Parmesan cheese, mixing until well combined.

Allow it to cook for an additional 3-5 minutes on low heat, adjusting seasoning if necessary.

Remove the pan from heat and let it sit for a few minutes before serving.

Garnish with fresh parsley for a pop of color and added freshness.