In a large skillet, heat some oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more oil if needed and sauté the diced onion and minced garlic until softened.
Add the rice to the skillet and cook for a few minutes until slightly toasted.
Pour in the chicken broth and bring to a simmer. Cover and cook for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
Stir in the cooked chicken, shredded cheddar cheese, and heavy cream. Cook until the cheese is melted and the mixture is creamy.
Season with salt and pepper to taste.
Serve the cheesy chicken and rice hot, garnished with chopped parsley if desired.
Enjoy!
