Pat the boneless skinless chicken breasts dry and season generously with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Once cooked through, transfer the chicken to a plate and set aside.

Using the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, toss in the diced onion and sauté for about 3 minutes until softened and translucent. Add in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Stir in 1 cup of rinsed basmati rice, toasting it lightly in the aromatic mixture for about 1 minute. Pour in 2 cups of chicken broth, season with salt and pepper to taste, and mix everything together. Bring this mixture to a gentle boil.

Reduce the heat to low and stir in 1 cup of heavy cream, followed by dried herbs such as thyme, rosemary, and oregano. Add ½ cup of grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes rich and creamy.

Return the seared chicken to the skillet, partially immersing it in the creamy sauce and rice mixture. Cover with a lid and let it simmer on low heat for about 20 minutes.

After 20 minutes, check that the chicken is cooked thoroughly and the rice is tender. Remove the skillet from heat and let it rest for 5 minutes. Just before serving, garnish with freshly chopped parsley and a sprinkle of lemon zest.