Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and sweet paprika, and mix to coat evenly.

Heat vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add the chicken in a single layer and cook, turning occasionally, until lightly golden on all sides and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate.

Reduce the heat to medium and add the remaining 1 tablespoon butter to the same skillet.

Add the chopped onion and cook, stirring often, until soft and translucent, about 4 minutes.

Add the minced garlic and cook, stirring, for 30 seconds until fragrant.

Pour in the chicken broth and heavy cream, stirring to scrape up any browned bits from the bottom of the skillet.

Bring the sauce to a gentle boil, then reduce the heat to low so it simmers.

Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried herbs.

Return the cooked chicken and any juices on the plate to the skillet, stirring to coat with the sauce.

Simmer the chicken in the sauce over low heat for 5 to 7 minutes until the sauce thickens slightly.

While the sauce simmers, rinse the rice under cold water until the water runs clearer.

In a medium saucepan, bring 2 cups water and a pinch of salt to a boil, then add the rice.

Reduce the heat to low, cover, and cook the rice for 12 to 15 minutes until tender and the water is absorbed.

Remove the rice from the heat and fluff gently with a fork.

Stir the grated Parmesan cheese into the sauce until melted and the sauce is smooth.

Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Serve the chicken and creamy sauce over individual portions of rice and sprinkle with chopped fresh parsley.