Rinse 1 cup of rice under cold water until clear. Combine with 2 cups of chicken broth in a medium saucepan, bring to a gentle boil, then simmer for 15–20 minutes until absorbed.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one diced onion and sauté for about 2–3 minutes until translucent and fragrant.

Stir in 3 minced garlic cloves and cook for an additional minute, being careful not to burn the garlic.

Season 2 chicken breasts with 1 teaspoon paprika, salt, black pepper, and thyme. Cook in the skillet for 5–6 minutes on each side until golden brown and reaching 165°F internal temperature.

Remove chicken and pour in 1 cup of heavy cream into the pan. Stir in the flavorful bits and simmer for 2–3 minutes.

Add 1 cup of frozen peas to the creamy sauce and cook for another 2–3 minutes until the peas are tender.

Return the chicken to the skillet, nestling in the sauce and simmering for an additional 5 minutes.

Fluff the cooked rice and serve on plates. Spoon creamy chicken and sauce over rice and garnish with parsley.