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 stock and deglaze the pot.

Bring the stock 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 throughly, 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.

Serve when ready.