1-First: cut the 1.5 pounds of chicken breast into 1-inch pieces and dice the large onion. Mince the 3 teaspoons of garlic to ensure even cooking and great flavor.

2-Heat: 4 tablespoons of butter in your pan over medium heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes, then set aside.

3-In the same pan, sauté the diced onion and minced garlic for 2-3 minutes until fragrant, remembering to cook the garlic briefly to avoid bitterness.

4-Add 1 cup of long grain rice, stirring to coat with butter, and toast lightly for 1-2 minutes.

5-Pour in 2 1/2 cups of chicken broth, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the rice and chicken are tender.

6-Stir in 1/2 cup of heavy cream and 1/2 cup of grated parmesan cheese to create that rich, creamy texture, blending everything smoothly.

7-Return the chicken to the pan, season with 2 teaspoons of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, then heat through for 2-3 minutes.

8-Garnish with chopped parsley if desired, and serve hot for a comforting finish. This mostly hands-off simmering keeps things simple and convenient.