Pat the chicken cutlets thoroughly dry with paper towels. Season both sides evenly with garlic powder, Italian herbs, 1/2 teaspoon fine sea salt, and black pepper.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a deep 12-inch heavy skillet over medium-high heat. Add the chicken cutlets and sear undisturbed for 4 to 5 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a warm plate and loosely tent with foil.

Reduce the heat to medium. Melt the remaining 1 tablespoon of butter directly into the skillet drippings. Add the minced garlic and sauté for 45 to 60 seconds until fragrant and aromatic, stirring constantly so it does not scorch.

Add the rinsed, thoroughly drained jasmine rice into the melted garlic butter. Toast the grains for 1 to 2 minutes, stirring continuously so every grain is coated in the savory browned butter fond.

Pour in the warm chicken bone broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release all the delicious caramelized chicken drippings. Stir in the remaining 1/4 teaspoon of salt. Bring to a rapid rolling boil.

Once boiling, cover with a tight-fitting lid and immediately reduce the heat to low. Simmer undisturbed for 14 minutes until the broth is fully absorbed and the rice is tender.

Remove the lid and turn off the heat. Gently stir in the heavy cream, grated Parmesan cheese, and thawed green peas. Place the golden seared chicken cutlets and any accumulated resting juices back on top of the creamy rice.

Cover the skillet and let rest off the heat for 5 minutes to allow residual steam to fluff the rice and marry the flavors. Garnish with chopped fresh parsley and cracked black pepper. Serve warm straight from the skillet.