Creating this dish is like crafting a love letter to your family—one that’s written with each stir and sprinkle.

1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Dredge them in flour, shaking off the excess.
2. In a large skillet, heat olive oil and butter over medium heat. Add chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3 minutes.
4. Add the chicken broth, stirring to loosen any brown bits from the bottom of the pan.
5. Stir in the rice, thyme, and a pinch more salt and pepper. Return the chicken to the skillet, nestling it into the rice.
6. Bring to a simmer, then cover and reduce heat to low. Cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
7. Remove the chicken and stir in the heavy cream and Parmesan cheese into the rice until creamy. Return the chicken to the skillet and spoon some sauce over the top.
8. Garnish with fresh parsley and serve warm.

Remember, the key is in those little bits of browned goodness left in the pan—they’re the secret to flavor-packed rice!