Pat the chicken dry and season both sides with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 5-7 minutes on each side. Remove from the pan and set aside.

In the same skillet, lower heat to medium and add butter. Once melted, sauté onion for about 3-4 minutes until soft, then add minced garlic and cook for an additional 1 minute.

Add rinsed basmati rice to the skillet, stirring to coat in the mixture. Pour in chicken broth, add pinch of salt and pepper, bring to a boil, then simmer covered for about 15 minutes.

Stir in heavy cream, dried thyme, rosemary, and oregano. Mix in Parmesan until smooth and creamy.

Return chicken to the skillet, nestling into rice and sauce. Cover and simmer on low for about 20 minutes.

Let dish rest for 5 minutes after simmering. Garnish with fresh parsley and lemon zest before serving warm.