Season the chicken with salt, pepper, paprika, garlic powder, and Italian seasoning.

Sear the chicken in 2 tablespoons of butter and the olive oil until golden, then remove it from the pan.

Sauté the onion and garlic in the remaining 2 tablespoons of butter until soft.

Stir in the rice and toast briefly.

Add the chicken broth, cover, and simmer until the rice is tender.

Mix in the heavy cream and cream cheese until smooth.

Add the cheddar and Parmesan and stir until the mixture is thick and creamy.

Return the chicken to the pan and place it on top of the rice.

Let it rest before serving and garnish with chives.