In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Sauté the chicken for 5–7 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

Lower the heat to medium, add another tablespoon of butter to the skillet. Add 4 cloves of minced garlic and sauté for about 30 seconds. Pour in the juice and zest of 1 lemon, deglazing the pan to lift flavorful bits.

Stir in 1 cup of long-grain white rice into the skillet, coating the grains with the garlic-lemon mixture. Toast the rice for 1–2 minutes.

Pour in 2 cups of chicken broth and bring to a boil. Once boiling, reduce heat to low and cover. Simmer rice for about 18–20 minutes or until absorbed and tender.

Remove from heat and stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Mix well until creamy. Arrange chicken pieces over the rice.

Sprinkle chopped fresh parsley over the dish and serve immediately with lemon wedges.