1. Prepare the Crust:

1. Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
2. In the same skillet, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the uncooked rice to the skillet and stir to coat in the butter and onion mixture, toasting for 1-2 minutes. Pour in the chicken broth and heavy cream, then stir in the Italian seasoning. Bring to a simmer.
4. Reduce heat to low, cover the skillet, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Once the rice is cooked, stir in the grated parmesan cheese until the sauce is smooth and creamy. Return the cooked chicken breasts to the skillet, nestling them into the rice. Heat for another 2-3 minutes until everything is warmed through. Garnish with fresh parsley before serving.