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Preparation
Heat the olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, paprika, and Italian seasoning. Add the chicken pieces to the skillet and cook for 6 to 8 minutes, turning occasionally, until golden brown and fully cooked. Remove the chicken from the pan and set aside.
In the same skillet, melt the butter. Add the diced onion and cook for about 2 minutes until it softens. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the rice directly into the skillet and stir for 1 to 2 minutes. This quick toasting step enhances the flavor and helps keep the rice fluffy later.
Pour in the chicken broth, milk, and heavy cream. Stir everything together, scraping up any browned bits from the pan. Bring to a gentle simmer, then cover the skillet and reduce the heat to low. Cook for 18 to 20 minutes, until the rice is tender and most of the liquid has absorbed.
Once the rice is cooked, stir in the Parmesan cheese. It will melt into the sauce, creating a creamy, rich texture. Return the chicken to the skillet and gently fold it into the rice.
Sprinkle with freshly chopped parsley just before serving. This adds a fresh pop of color and flavor.