Season the chicken breasts with salt and pepper on both sides.

In a large skillet over medium heat, add a tablespoon of oil and sauté the chopped onion until translucent, about 3-4 minutes.

Add minced garlic and cook for an additional 30 seconds until fragrant.

Increase the heat to medium-high and add the seasoned chicken breasts to the skillet. Sear for about 5-6 minutes on each side until golden brown.

Remove chicken from the skillet and set aside.

In the same skillet, lower the heat to medium and stir in the rice. Cook it with the remaining onion and garlic for about 2 minutes until slightly toasted.

Pour in the chicken broth and the cream of chicken soup, stirring well to combine, and scraping any bits off the bottom for extra flavor.

Place the chicken back into the skillet atop the rice mixture. Pour the heavy cream over the chicken.

Bring to a simmer, cover, and reduce heat to low. Cook for about 25 minutes until the rice is tender and the chicken is cooked through.

Once cooked, remove from heat and check seasoning, adding more salt and pepper if necessary. Garnish with chopped parsley or green onions if desired.