In a large skillet or sauté pan, heat olive oil over medium-high heat.

Season diced chicken with salt, pepper, garlic powder, and paprika. Add to the pan and cook until golden and cooked through, about 5–6 minutes. Remove from pan and set aside.

In the same pan, add the chopped onion and sauté for 2–3 minutes until soft. Stir in the garlic and cook for another 30 seconds.

Add the uncooked rice and stir to coat in the flavors for about 1 minute.

Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is mostly absorbed.

Stir in the cooked chicken, milk (or half-and-half), Parmesan cheese, mozzarella (if using), and butter. Mix until everything is well combined and creamy.

Simmer uncovered for 2–3 minutes until heated through and thickened.

Adjust seasoning with salt and pepper if needed. Garnish with dried parsley if desired.

Serve warm with extra Parmesan on top.