Sear the Chicken:

• Heat the olive oil in a large skillet or pan over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
• Add the chicken to the pan and cook for 4-5 minutes per side, or until golden brown. The chicken should be nearly cooked through at this point. Remove the chicken from the pan and set aside.

Sauté the Onions and Garlic:

• In the same pan, add the chopped onion and cook for about 2-3 minutes, until softened.
• Add the minced garlic and cook for an additional 30 seconds until fragrant.

Cook the Rice:

• Add the rice to the pan and stir it with the onions and garlic for about 1 minute to lightly toast the rice.
• Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a simmer. Season with salt and pepper to taste.

Simmer the Dish:

• Place the chicken breasts back into the pan on top of the rice mixture. Cover the pan with a lid and reduce the heat to low. Let it simmer for 18-20 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature should reach 165°F or 74°C).

Add the Parmesan:

• Once the rice is cooked and the chicken is tender, remove the chicken from the pan and set it aside. Stir the grated Parmesan cheese into the rice and sauce, allowing it to melt and thicken the sauce.

Serve:

• Slice the chicken and place it back into the pan. Stir everything together or serve the chicken on top of the creamy rice.
• Garnish with fresh chopped parsley before serving.