Cube up your chicken breasts into 1 inch pieces. Season with salt, garlic powder and onion powder to taste.
In a large deep skillet, heat your olive oil. Toss in the chicken pieces and cook for about 5 minutes, stirring occasionally.
Melt your butter in the pan and throw in the onion and jalapeños. Sauté for a minute or two. Add the garlic and stir for 30 seconds.
Add the rice in and stir for one minute. Mix in the chicken broth, Italian seasoning, salt and pepper to taste. Bring to a boil, lower heat to a simmer and then cover and cook for 17 -20 minutes - or until rice is done.
Lastly, stir in the heavy cream and parmesan cheese until creamy.
Notes
Feel free to add in other vegetables when sauteeing the onion and jalapeños. I love this with some mushrooms, bell pepper, peas or asparagus.