Preheat the oven to 350°F (175°C). Rinse the rice in a fine-mesh strainer until the water runs clear. Optional: soak rice in cold water for 15 minutes, then drain well.

Combine Cajun seasoning and Italian seasoning and season both sides of the chicken breasts with this mixture.

Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

In the same large skillet, add the remaining tablespoon of olive oil. Sauté the diced onions and sliced mushrooms for 5-7 minutes over medium heat until the onions are translucent and the mushrooms have released their moisture.

Reduce heat to medium-low. Add the heavy cream and cream of mushroom soup to the skillet. Stir to combine with the vegetables, scraping any browned bits from the bottom of the pan.

Add the drained uncooked rice to the creamy mushroom sauce. Slowly pour in the chicken broth, stirring to combine. Bring the mixture to a simmer. Mix well.

Place the seared chicken breasts on top of the rice mixture, nestling them slightly into the liquid in a single layer. Cover the skillet tightly with a lid or aluminum foil and bake in the preheated oven for 35 minutes or until the chicken is cooked through and the rice is tender.

Ensure the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. The rice should be tender and have absorbed most of the liquid.

Remove the skillet from the oven and let it rest for 3-4 minutes. The rice will continue to absorb any excess liquid during this time. Garnish your creamy mushroom rice and chicken with fresh parsley before serving.