Begin by patting the chicken dry and seasoning both sides with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a skillet over medium-high heat, add chicken and sear until golden brown, then remove chicken.

In the same skillet, melt butter, add the finely diced onion, and sauté until translucent. Stir in minced garlic and cook for 30 seconds.

Stir in rinsed basmati rice, let it toast for about 1 minute. Pour in chicken broth and season with salt and pepper. Stir to mix well and bring to a gentle simmer.

Reduce heat to low, pour in heavy cream, add thyme, rosemary, oregano, and Parmesan cheese. Stir gently until combined.

Return the seared chicken to the skillet, cover, and let it simmer on low heat for about 20 minutes until cooked through and rice is tender.

After simmering, let it rest for 5 minutes. Garnish with chopped parsley and lemon zest before serving.