Cut your chicken into evenly sized bite pieces and pat them dry which means better browning. In a deep large skillet heat olive oil and butter over a medium-high flame. Season the chicken with Italian seasoning salt black pepper and red pepper flakes. Lay out pieces in one single layer and let them cook without moving for about three to four minutes then flip to brown the other sides. When cooked through and golden remove the chicken and set aside on a plate to keep juicy.
Deglaze and Build the Lemon Garlic Base:
Turn the skillet down to medium and toss in the minced garlic. Stir it constantly for thirty seconds until it just starts to turn golden and you catch a whiff of that garlicky perfume. Pour in the lemon juice and scatter in the zest scraping up any golden bits from the bottom of the pan they are pure flavor.
Toast the Rice:
Add the uncooked rice right into the skillet. Stir well to coat every grain in garlicky lemony goodness. Toast for one to two minutes just until you hear a little sizzle and the rice takes on a slight translucent look.
Simmer the Rice:
Add chicken broth to the pan. Increase heat just until it comes to a strong simmer then immediately turn down to low and cover. Let it simmer for eighteen to twenty minutes undisturbed so the rice can drink in all the liquid and come out perfectly tender. Avoid peeking until you smell that nutty aroma.
Cream It Up and Finish:
When the rice is just cooked lift the lid and pour in the heavy cream and grated Parmesan cheese. Stir gently to melt the cheese and make everything creamy and luscious.
Assemble and Garnish:
Spoon the rice onto plates then top with seared chicken and a sprinkle of fresh parsley. Serve with extra lemon wedges for a final squeeze of tang.
