Pat the chicken breast cutlets thoroughly dry with paper towels. In a small bowl, combine Italian seasoning, garlic powder, smoked paprika, 1/2 tsp kosher salt, and cracked black pepper. Rub the seasoning evenly across both sides of the chicken.

Heat 2 tablespoons of extra virgin olive oil in a large 12-inch heavy-bottomed skillet or cast iron pan over medium-high heat. Add chicken cutlets and sear undisturbed for 4 to 5 minutes per side until deeply golden brown and cooked through (165°F internal temperature). Transfer chicken to a clean plate and tent loosely with foil.

Reduce heat to medium. Add 2 tablespoons of unsalted butter to the remaining pan drippings. Once melted, stir in the minced garlic and sauté for 60 seconds until delightfully fragrant. Add the rinsed jasmine rice and stir continuously for 2 minutes to toast each grain in the garlic butter until fragrant and lightly translucent around the edges.

Pour in the warmed low-sodium chicken bone broth and remaining 1/2 tsp kosher salt, using a wooden spoon to deglaze and scrape up all the savory caramelized browned bits from the bottom of the skillet. Bring broth to a rolling boil.

Cover skillet immediately with a tight-fitting lid, reduce heat to low, and simmer undisturbed for 15 minutes until liquid is fully absorbed and rice is tender. Do not remove the lid during cooking!

Remove the lid, remove skillet from heat, and quickly scatter the green peas over the rice. Replace the lid and let steam for 5 minutes. Stir in the heavy cream, freshly grated Parmigiano-Reggiano, and lemon juice until the rice becomes luxuriously creamy. Slice the rested golden chicken breasts, arrange on top of the creamy rice, garnish with fresh parsley and extra parmesan, and serve hot directly from the skillet!