Pat the chicken breasts dry with paper towels, then season with salt, black pepper, paprika, and thyme.

Dice the onion and mince the garlic, setting aside.

Combine rice and chicken broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes. Fluff when done.

Heat olive oil in a skillet. Add seasoned chicken breasts and sear for 4-6 minutes per side until golden brown, ensuring they reach an internal temperature of 165°F.

Transfer chicken to a plate and cover with foil.

In the same skillet, add diced onion and sauté for 3-4 minutes until softened, then add minced garlic and cook for 30 seconds.

Deglaze skillet with chicken broth, scraping up browned bits. Stir in heavy cream and bring to a simmer. If using peas, add them now and return chicken to the skillet. Simmer for 8-10 minutes.

Plate rice, top with chicken and creamy sauce. Garnish with chopped parsley.