Step 1

Heat the olive oil in a large skillet or deep pan over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook for 4-5 minutes, until browned on all sides. Remove chicken from the pan and set aside.

Step 2

In the same pan, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.

Step 3

Add the rice, thyme, parsley, and smoked paprika to the pan. Stir everything together, allowing the rice to cook slightly for 1-2 minutes until it's coated in oil and starts to smell toasty.

Step 4

Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-18 minutes until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 5

Once the rice is cooked, return the chicken to the pan. Stir in the heavy cream and Parmesan cheese until everything is combined and creamy.

Step 6

For a pop of color, add the frozen peas. Stir until heated through.

Step 7

Sprinkle with fresh parsley and a little extra Parmesan if desired. Serve hot and enjoy the creamy, savory flavors!