1. Prepare the Chicken:

• Heat olive oil in a large pan over medium heat. Once the oil is hot, add the cubed chicken breasts.
• Cook the chicken for 5-7 minutes, stirring occasionally, until the pieces are browned on all sides and fully cooked through (the internal temperature should reach 165°F).
• Once the chicken is cooked, remove from the pan and set it aside on a plate. This will be added back later.

2. Sauté the Aromatics:

• In the same pan, melt 1 tbsp of butter over medium heat.
• Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
• Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

3. Cook the Rice:

• Add 1 cup of long-grain rice to the pan with the onions and garlic. Stir well to coat the rice in the butter and oil.
• Pour in 1 1/2 cups of chicken broth and bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pan with a lid, and let the rice simmer for 15-18 minutes, or until it’s tender and the liquid has been absorbed.

4. Make it Creamy:

• Once the rice is cooked, pour in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese.
• Stir the mixture continuously until the cheese has melted and the sauce has thickened. This should take about 3-5 minutes.
• If you’re adding the optional peas, stir them in at this point. The heat from the dish will warm them through without needing to cook them separately.

5. Combine and Heat:

• Return the cooked chicken cubes to the pan with the rice and creamy sauce.
• Stir everything together until the chicken is well mixed with the rice and sauce.
• Taste the dish and season with salt and pepper as needed.

6. Garnish and Serve:

• Once everything is well combined and heated through, remove the pan from the heat.
• Garnish with freshly chopped parsley for a burst of color and fresh flavor.
• Serve hot and enjoy!