Season boneless skinless chicken breasts or thighs with salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add finely diced onion and sauté for about 3-4 minutes until softened and translucent. Stir in 2 cloves of minced garlic and cook for an additional 30 seconds.

Add 1 cup of rinsed basmati rice to the skillet, stirring to coat it in the buttery onion mixture for about 1-2 minutes. Pour in 2 cups of chicken broth, then season with salt and pepper to taste. Bring to a gentle boil, reduce heat to low, cover the skillet, and let it simmer for approximately 15 minutes.

Once the rice is cooked, pour in 1 cup of heavy cream while gently stirring to combine. Add 1 teaspoon each of dried thyme, rosemary, and oregano, stirring until the grated Parmesan cheese melts seamlessly into the creamy mixture.

Nestle the seared chicken back into the skillet, ensuring it’s partially submerged in the creamy herb sauce and rice. Cover and let simmer on low heat for 20 minutes.

Once done, remove from heat and let sit for a few minutes. Garnish with freshly chopped parsley and a sprinkle of lemon zest for extra freshness.