Gather and prepare all your ingredients. Cut the chicken into bite-sized pieces and season generously with salt and black pepper. Chop your onion, mince the garlic, and get the Arborio rice ready.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer without overcrowding the pan. Let it cook undisturbed for about 5–6 minutes or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Reduce the heat to medium and add a splash of olive oil if needed. Add 4 minced garlic cloves and cook for about 30 seconds until fragrant but not browned. If using optional crushed red pepper flakes, add them at this stage.

Stir in the fresh lemon juice to deglaze the pan, scraping up any flavorful browned bits.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Add 3 more minced garlic cloves and sauté for an additional 30 seconds.

Once the onions and garlic are cooked, add the Arborio rice to the saucepan. Stir to coat the rice in the oil and toast for about 1–2 minutes.

Begin adding the chicken broth to the rice gradually, one cup at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more, approximately 20 minutes until the rice is tender and creamy.

Stir in the grated Parmesan cheese and the heavy cream if using. Adjust salt and black pepper as needed.

Add the cooked chicken back into the creamy rice mixture, stirring together until well combined. Allow it to heat through.

Serve the creamy rice onto plates or bowls. Top with the seared chicken, drizzle over any pan juices, and finish with a sprinkle of chopped parsley and additional Parmesan cheese if desired.