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Preparation of Ingredients: Begin by preheating a large skillet over medium-high heat. Add the butter and allow it to melt completely.
Sautéing Onions: Introduce the diced onion to the skillet. Sauté for approximately 2-3 minutes, or until the onion starts to soften.
Cooking Chicken: Place the cubed chicken in the skillet, along with the Italian seasoning, black pepper, and salt. Cook for about 5 minutes, stirring frequently, until the chicken is uniformly golden on all sides.
Adding Garlic: Incorporate the minced garlic into the skillet, stirring continuously for one minute to prevent it from burning.
Combining Broth and Rice: Add the chicken broth and rice to the skillet. Stir the mixture thoroughly to ensure even distribution of ingredients.
Simmering the Dish: Bring the contents of the skillet to a boil. Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and allow it to simmer for 17-20 minutes. The rice should be tender and most of the liquid absorbed.
Final Additions: Remove the lid and stir in the heavy cream and grated Parmesan cheese until the mixture is homogeneous and creamy.
Serving: Serve the dish immediately, optionally garnished with chopped parsley to enhance its visual appeal and add a fresh flavor contrast.