Sear the Chicken: Season chicken cutlets with Italian herbs, garlic powder, salt, and pepper. Heat olive oil in a deep 12-inch cast-iron skillet or dutch oven over medium-high heat. Sear chicken for 4 to 5 minutes per side until deeply golden. Transfer chicken to a plate (it will finish cooking with the rice). Sear lemon slices for 1 minute until lightly charred, then set aside.

Toast Rice & Aromatics: In the same skillet, melt butter over medium heat. Add minced garlic and rinsed jasmine rice. Toast rice grains for 2 minutes, stirring constantly to coat in the flavorful pan drippings.

Deglaze & Simmer: Pour in chicken broth, lemon juice, lemon zest, and fresh thyme, scraping up all golden brown bits (fond) from the bottom of the skillet. Bring liquid to a vigorous boil.

Cover & Cook: Nestle seared chicken cutlets and charred lemon slices back into the simmering rice. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15 to 17 minutes without removing the lid until liquid is absorbed and rice is tender.

Finish with Cream & Herbs: Remove from heat. Remove chicken temporarily to fluff the rice with a fork, then stir in heavy cream and grated parmesan cheese until velvety and luscious. Return chicken to the skillet, garnish with chopped parsley and cracked pepper, and serve hot right from the pan!