Season the chicken fillets with paprika and 1 teaspoon each, salt and pepper.

Mince the garlic cloves, finely chop the onion and parsley.

Heat oil and butter over medium high in a large heavy bottomed skillet or pan. Add chicken and cook for about 5-8 minutes per side or until the chicken is cooked through and browned on both sides. The cooking time can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with aluminum foil.

Add garlic and onion, cook for 2 minutes over medium. Add Italian seasoning and the remaining salt and pepper. Stir in rice and cook for 1 minute. Pour in chicken broth and bring to a boil. Simmer over medium low for 8 minutes, while stirring from time to time to prevent rice from sticking to the bottom of your skillet. Add broth if needed.

Next, add mascarpone and stir until dissolved. Then stir in Parmesan cheese. Finally nestle chicken in rice, simmer for 3 minutes or until the chicken is warmed through. Top with freshly cracked black pepper and parsley. Enjoy!