1. Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook until they are golden brown on each side, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside on a plate.

2. Sauté the Aromatics:
In the same skillet, add the finely chopped onion and minced garlic. Sauté them for about 2-3 minutes until the onion becomes translucent and fragrant. Be sure to scrape up any brown bits left from the chicken to add extra flavor.

3. Toast the Rice:
Add the uncooked rice to the skillet with the sautéed onion and garlic. Stir frequently and toast the rice for about 2-3 minutes. This step enhances the nutty flavor of the rice and adds a slight crunch.

4. Combine Ingredients:
Pour in the chicken broth and heavy cream, stirring to combine all the ingredients. Bring the mixture to a gentle simmer. This will help cook the rice evenly and infuse the dish with creamy richness.

5. Cook Chicken and Rice:
Return the browned chicken breasts to the skillet, nestling them into the rice mixture. Cover the skillet with a tight-fitting lid, reduce the heat to low, and let it simmer for 20-25 minutes. The rice should be tender, and the chicken should be cooked through.

6. Finish with Parmesan:
Once the chicken and rice are cooked, stir in the grated Parmesan cheese until it’s fully melted and the sauce is creamy. Adjust the seasoning with salt and pepper if necessary.

7. Serve:
Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve hot and enjoy!