Rinse the rice under cold water until the water runs clear. Cook it according to package instructions, replacing the water with chicken broth for extra flavor. Once done, set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent.

Stir in the minced garlic and sauté for another minute, allowing the aroma to fill your kitchen.

Rub the chicken breasts with paprika, salt, black pepper, and thyme. Add them to the skillet alongside the onions and garlic, cooking for 5-6 minutes on each side until they’re golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

Lower the heat and pour in the heavy cream, stirring to combine with the remaining ingredients in the skillet. Bring to a gentle simmer.

If using peas, toss them into the creamy sauce and cook for an additional 2-3 minutes until heated through.

Place the chicken back in the skillet, allowing it to simmer in the creamy sauce for about 5 more minutes.

Serve the creamy smothered chicken over your cooked rice, garnished with a sprinkle of parsley if desired.