Begin by patting the chicken breasts dry with paper towels and seasoning them with salt, black pepper, paprika, and dried thyme.

In a medium saucepan, combine uncooked rice with chicken broth and a pinch of salt. Bring to a boil, reduce heat, and simmer for 15-18 minutes.

Heat olive oil in a large skillet and sear the seasoned chicken on both sides until golden brown.

In the same skillet, sauté diced onion until translucent, then add minced garlic and sauté for an additional minute.

Pour in a splash of chicken broth, deglaze the skillet, then add heavy cream and optional peas, stirring to combine.

Return the seared chicken to the skillet, simmer uncovered until the chicken reaches an internal temperature of 165°F (74°C).

To serve, place a scoop of rice on each plate, top with chicken, and pour over sauce. Garnish with parsley.