Cook the chicken:
In a large skillet or pan, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside.

Sauté the aromatics:
In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant and softened.

Prepare the rice:
Add the rice to the skillet and stir for 1-2 minutes to lightly toast it. Pour in the chicken broth and heavy cream. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Cook the rice:
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Combine the chicken and rice:
Place the cooked chicken breasts back into the skillet, nestling them on top of the rice. Cover the skillet and cook for an additional 5 minutes to allow the chicken to reheat and soak in the flavors.

Garnish and serve:
Once everything is heated through and the rice is creamy, garnish with fresh parsley and serve.