Heat the olive oil and butter in a large deep skillet over medium-high heat.

Season the chicken with Italian seasoning, salt, black pepper, and red pepper flakes if using.

Add the chicken to the skillet and cook until golden on the outside and fully cooked through.

Remove the chicken and set aside.

Lower the heat to medium and add the minced garlic to the same skillet. Sauté briefly, about 30 seconds, until fragrant.

Stir in the lemon juice and lemon zest, scraping up any flavorful bits from the bottom of the pan.

Add the uncooked rice and stir well so it’s coated in the garlic-lemon mixture.

Toast the rice for 1–2 minutes, then pour in the chicken broth.

Bring to a gentle boil, reduce the heat to low, cover, and let simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.

Stir in the heavy cream and Parmesan cheese until the rice becomes creamy and smooth.

Spoon the rice onto plates, top with the cooked chicken, and finish with fresh parsley and lemon wedges.