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bethbolen1981
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Season the chicken breasts with salt, pepper, and Italian seasoning.
In a large pot or Dutch oven, melt the butter over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion (if using) and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the rice, ensuring it’s well coated with the butter and aromatics. Pour in the chicken broth, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese melts and the sauce is creamy. Return the cooked chicken to the pot, allowing it to heat through.
Taste and adjust the seasoning with more salt, pepper, or Italian seasoning as needed.
Serve hot, garnished with additional Parmesan cheese or fresh herbs if desired.