Prep the rice and chicken: Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Pat the chicken dry and season with salt and pepper.

Brown the chicken: In a large, deep skillet or Dutch oven, heat olive oil over medium-high. Add chicken in a single layer and sear until lightly browned, about 3–4 minutes. It doesn’t need to be cooked through. Remove to a plate.

Sauté aromatics: Lower heat to medium. Add butter to the pot. When melted, add onion and a pinch of salt. Cook until translucent, 3–4 minutes. Stir in minced garlic and thyme; cook 30–60 seconds until fragrant.

Toast the rice: Add rinsed rice to the pot. Stir to coat in the buttery garlic mixture and toast for 1–2 minutes. This helps keep the rice fluffy and adds flavor.

Add broth and simmer: Pour in chicken broth and bring to a gentle boil. Scrape any browned bits from the bottom of the pot. Return chicken and any juices to the pot. Reduce heat to low, cover, and simmer for 15–18 minutes, stirring once midway, until most liquid is absorbed and rice is tender.

Finish creamy: Stir in heavy cream and Parmesan. If using lemon zest and juice, add them now. Cook uncovered on low for 2–3 minutes, stirring, until creamy. Adjust salt and pepper to taste.

Rest and serve: Turn off heat, cover, and let sit 5 minutes to settle. Fluff gently. Garnish with parsley and extra Parmesan. Serve warm.