1. In a large skillet, heat a 2-3 second drizzle of olive oil on medium high heat. Generously salt and pepper 4 chicken breasts or thighs and add to the skillet to brown on each side. About 4 minutes on each side. Remove from the pan and set aside.

2. In the same pan, move heat to medium and add another drizzle of olive oil to heat again. Add the chopped onion to the skillet and cook for about 2 minutes until starting to get soft and translucent. Add the 1 Tablespoon minced garlic, stir together with the onions and cook for another minute.

3. Next add the 1 cup of rice to the pan with the onions and garlic, continue to stir while the rice toasts for about 2-3 minutes.

4. Add the 2 1/4 cups chicken broth and 1 cup heavy cream to the rice mixture plus a large pinch of salt and pepper. Stir together and bring to a simmer. Add the browned chicken back to the pan and move the heat to low. Cover the pan with a lid and let cook for 25-30 minutes or until the rice is soft.

5. Remove the lid, add the 3/4 cup parmesan cheese and stir into the rice. Add the parsley and more salt/pepper if needed then serve!