1. Prepare the Chicken:

1. Season the chicken breasts on both sides with salt, pepper, and paprika (or Italian seasoning).
2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
3. Sear the chicken on both sides for 3–4 minutes until golden brown. Remove from the pan and set aside.

2. Sauté Aromatics:

1. In the same pan, add diced onion and sauté for 2–3 minutes until soft and translucent.
2. Stir in minced garlic and cook for another minute, being careful not to let it burn.

3. Cook the Rice:

1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
2. Stir in the uncooked rice and fresh thyme or rosemary.
3. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and has absorbed most of the liquid.

4. Combine Everything:

1. Return the seared chicken breasts to the pan, placing them on top of the cooked rice.
2. Pour the heavy cream over the chicken and sprinkle grated Parmesan cheese evenly across the top.

5. Bake to Perfection:

1. Preheat the oven to 400°F (200°C).
2. Place the skillet in the oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and bubbly.

6. Serve and Enjoy:

1. Remove the skillet from the oven and let it rest for 5 minutes.
2. Garnish with fresh parsley and extra Parmesan if desired. Serve warm and enjoy!