1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breasts and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through. Remove the chicken from the skillet and set it aside.

2. Add the chopped onion to the same skillet, adding a tiny splash more oil if needed. Cook for 3-4 minutes until the onion softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

3. Stir in the rinsed white rice, Italian seasoning, salt, and black pepper. Cook for about 1 minute, stirring constantly, to lightly toast the rice and coat it with the seasonings.

4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 10 minutes without lifting the lid.

5. After 10 minutes, carefully remove the lid. Stir in the cooked chicken and the frozen peas and carrots blend. Gently mix everything together.

6. Re-cover the skillet and continue to simmer for another 5-8 minutes, or until the rice is fully tender, the liquid has been absorbed, and the chicken is cooked through to an internal temperature of 165 F (74 C). The vegetables should also be tender-crisp.

7. Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley if desired, and serve hot.