Begin by patting the chicken dry and seasoning both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat, and sear the chicken for about 4-5 minutes on each side until golden brown. Remove from skillet and set aside.

In the same skillet, reduce heat to medium, add butter, and sauté diced onion for 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Stir in the rinsed basmati rice, allowing it to toast for 1-2 minutes. Pour in chicken broth, add a pinch of salt and pepper, and bring to a gentle simmer. Cook uncovered for 15 minutes until most liquid is absorbed.

Reduce heat to low, stir in heavy cream, dried thyme, rosemary, oregano, and half of the grated Parmesan cheese. Stir until cheese melts and sauce is velvety. Simmer for a couple of minutes.

Return the chicken to the skillet, cover, and let it simmer on low heat for 20 minutes until chicken reaches internal temperature of 165°F (75°C).

Let dish rest for 5 minutes off the heat, then garnish with parsley and lemon zest before serving.