1. Season the chicken breasts or thighs with salt and pepper.
2. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat.
3. Place the chicken into the skillet and brown on both sides for about 4-5 minutes per side.
4. Remove the chicken from the skillet and set it aside on a plate.
5. Reduce the heat to medium and add the chopped onion to the same skillet.
6. Sauté the onion for 3-4 minutes or until softened and translucent.
7. Add the minced garlic and cook for 30 seconds to 1 minute, ensuring the garlic doesn’t burn.
8. Stir in 1 cup of rice and toast it in the skillet for 2-3 minutes to enhance its flavor.
9. Pour in 2-2.5 cups of chicken broth and 1 cup of heavy cream, then stir to combine.
10. Return the chicken to the skillet, nestling it into the rice mixture.
11. Cover the skillet and bring the mixture to a gentle simmer over medium heat.
12. Cook for about 20-25 minutes or until the rice is tender and the chicken is fully cooked.
13. Stir in grated Parmesan cheese and mix well to create the creamy sauce.
14. Taste the dish and adjust the seasoning with additional salt and pepper if needed.
15. Garnish with fresh parsley if desired and serve warm.