Start by patting the boneless skinless chicken breasts dry to ensure a nice sear. Season them generously with salt, pepper, and paprika. While the chicken rests, dice the onion and mince the garlic.

In a medium saucepan, combine 1 cup of uncooked rice with 2 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15–20 minutes until tender.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the seasoned chicken breasts and sear for 5–7 minutes on each side until golden brown. Ensure chicken reaches 165°F (74°C).

In the same skillet, add diced onion and sauté over medium heat for about 3–4 minutes until soft. Add minced garlic and sauté for an additional 30 seconds.

Pour in 1 cup of chicken broth and bring to a gentle simmer. Reduce heat and stir in 1 cup of heavy cream. If using, add optional frozen peas and simmer for 5–7 minutes until thickened.

Carefully nestle the seared chicken back into the skillet, coating in the cream sauce. Cover and simmer on low for an additional 5 minutes.

To serve, spoon fluffy rice onto plates and top with the creamy chicken and sauce. Garnish with freshly chopped parsley.