Bring 2 cups of chicken broth to a boil in a medium saucepan with ½ teaspoon salt. Add 1 cup of rice, reduce heat to low, cover tightly, and simmer for 15-18 minutes (or 35 minutes for brown rice) until liquid is absorbed. Fluff with a fork and keep covered.

Pat chicken dry with paper towels and season both sides generously with garlic powder, paprika, salt, and black pepper. Heat a large skillet over medium-high heat and add olive oil and butter.

Once butter stops foaming, add chicken to the skillet and sear for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.

Lower heat to medium and add diced onion to the same skillet. Sauté for 2 minutes until translucent, then add minced garlic and cook for 30 seconds, stirring constantly.

Pour in 1 cup chicken broth and scrape up browned bits from the bottom of the pan. Stir in heavy cream, grated Parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

Return seared chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken, cover with a lid, and reduce heat to low. Simmer for 5-7 minutes until chicken reaches 165°F internal temperature.

Divide rice among four plates, place a piece of chicken on top of each portion, and ladle the creamy sauce generously over everything. Garnish with fresh parsley and extra Parmesan cheese.