Step 1

Season the chicken with the sweet paprika, garlic powder and onion powder. Set aside.

Step 2

In a large skillet melt the butter over medium heat. Add the onion and cook for 3 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until aromatic.

Step 3

Add the chicken to the skillet and cook for 5 minutes until no longer pink.

Step 4

Add Italian seasoning, rice, chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer and cover the skillet with a lid. Cook for 15 minutes without stirring in the rice.

Step 5

Stir in the heavy cream and Parmesan cheese and cook for a couple more minutes until the rice absorbs most of the cream. Taste for seasoning and adjust with salt and pepper as needed.

Step 6

Garnish with parsley and serve immediately.