In a pot, pour in the olive oil and allow to heat up.

Place chicken in the pot and brown on each side for about 5 minutes.

Once browned, remove and set aside.

In the same pot, add in the onion and garlic and sauté until translucent, usually about 3 minutes.

Add in the rice and stir with the garlic and onion.

Pour in the chicken broth and deglaze the pot.

Bring the broth to a boil and add the chicken back in.

Reduce the heat to low, cover, and allow to simmer 25–30 minutes.

Once the chicken and rice have cooked through, pour in the heavy cream and add the Parmesan.

Cook for another 5 minutes or until the cheese has melted.

Sprinkle with parsley if using and serve when ready.