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In a shallow Dutch oven, add the olive oil and preheat over medium-high heat, meanwhile, season the chicken on both sides with some Italian seasoning, chicken bouillon powder, slap yo mama and salt and pepper, add it to the hot skillet and sear on both sides until golden brown, remove to a plate and set aside.
Add the butter along with the garlic and onion, saute for a few minutes or until tender and translucent, then add the rice, cook while stirring for a couple minutes then add in the chicken stock, cream, parm and some salt and pepper.
Place the seared chicken in the stock and rice mixture, bring to a boil, cover put in 350 degree oven for 30 minutes. Finish with fresh parsley and dig in!