Season the chicken pieces generously with salt, black pepper, garlic powder, onion powder, and Italian seasoning, ensuring even coverage on all sides.

Heat olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat until the butter is melted and the pan is hot.

Add the seasoned chicken pieces to the pan in a single layer, working in batches if necessary to avoid overcrowding, and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken from pan and set aside on a plate.

In the same skillet, add the remaining 2 tablespoons of butter and allow it to melt over medium heat, scraping up any browned bits from the bottom of the pan.

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to let it burn.

Pour in the uncooked rice and stir to coat each grain with the garlic butter mixture, toasting the rice for 2-3 minutes.

Add the chicken broth to the skillet, stirring well to combine, and bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and has absorbed most of the liquid.

Remove the lid and stir in the heavy cream and grated parmesan cheese, mixing until the cheese is completely melted and the sauce is smooth and creamy.

Return the cooked chicken pieces to the skillet, nestling them into the rice, and cook for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.

Taste and adjust seasoning with additional salt and pepper if needed, then remove from heat.

Garnish generously with freshly chopped parsley and serve immediately while hot and creamy.