In a large skillet, add the olive oil and turn to medium heat. Add the chicken to the skillet along with Italian seasoning and salt and pepper and cook until the chicken is no longer pink and cooked throughout.
Add the uncooked rice, chicken stock and mushrooms to the skillet. Reduce heat to medium-low and cover and let simmer for 20-25 minutes until rice is cooked and tender.
Stir in half & half and grated Parmesan along with salt and pepper to taste if needed. Garnish with fresh chopped parsley.