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Cook your rice according to package instructions and set aside, keeping it warm.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat for about 2 minutes.
Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 6 to 8 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add the remaining butter along with the mushrooms and onion. Cook for 5 to 6 minutes until softened and lightly browned.
Add the garlic and cook for about 1 minute until fragrant.
Pour in the chicken broth and let it simmer for 2 minutes, scraping up any bits from the pan.
Stir in the heavy cream and let it gently simmer for 3 to 4 minutes until slightly thickened.
Add the Parmesan cheese and stir until melted and smooth.
Return the chicken to the skillet and mix everything together. Let it simmer for another 2 to 3 minutes so the flavors come together.
Serve the creamy chicken and mushrooms over warm rice and garnish with fresh parsley if desired.