Add 1 tablespoon olive oil to a 10 or 12-inch skillet and heat over medium-high heat. Add 1 pound diced boneless skinless chicken breast, 1 tablespoon Italian seasoning, and a pinch or two of salt and ground black pepper to the skillet. Cook for 5-7 minutes, until the chicken is no longer pink and reaches 165 degrees Fahrenheit internally.

Add 1 cup uncooked long grain rice, 2 ½ cups chicken broth, and 6 ounces sliced mushrooms to the skillet. Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes until the rice is cooked through and tender.

Stir in ½ cup heavy whipping cream and ¼ cup shredded parmesan cheese. Season to taste with salt and ground black pepper. Simmer for 2-3 minutes until the cream has thickened and the cheese has melted. Garnish with more parmesan and fresh parsley, if desired, and serve warm.