Prepare the Chicken:

Season the chicken breasts with salt and pepper on both sides.

Sear the Chicken:

Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until they are golden brown but not fully cooked through. Remove the chicken from the pan and set aside.

Cook the Onions and Garlic:

In the same skillet, add the butter and allow it to melt. Add the chopped onion and cook for about 2-3 minutes, until softened.

Add the minced garlic and cook for an additional minute, until fragrant.

Cook the Rice:

Add the uncooked rice to the skillet with the onions and garlic, stirring to coat the rice in the butter and oil. Cook for about 2 minutes, allowing the rice to toast slightly.

Add the Broth and Cream:

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

Add the Parmesan and Seasonings:

Stir in the grated Parmesan cheese, dried thyme or Italian seasoning, and season with salt and pepper to taste.

Return the Chicken to the Pan:

Nestle the seared chicken breasts into the rice mixture, ensuring they are partially submerged.

Cook the Dish:

Reduce the heat to low, cover the skillet with a lid, and let the dish simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).

Garnish and Serve:

Once cooked, remove the skillet from the heat and let it sit for a few minutes before serving. Garnish with freshly chopped parsley and additional Parmesan cheese if desired.