Preheat the oven to 180℃ fan/350F/200℃/Gas Mark 6.
Mix all of the ingredients, apart from the double cream and parmesan, together in a baking dish then season with some salt and pepper, then cover with foil and bake for 30 minutes. (You want the rice to be submerged in the stock so add a splash more if needed.)
Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked though and the chicken hot throughout. (If, when you’re stirring the rice, it looks a little dry and you think it could do with a splash more stock, add some in and stir it in well.)
Stir in the double cream and parmesan and scatter over the basil leaves before serving.
