Gather your ingredients and tools for smooth cooking.

Rinse 1 cup of rice under cold water until the water runs clear and drain it thoroughly.

In a medium saucepan, combine the rinsed rice and 2 cups of chicken broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes or until liquid is absorbed. Fluff and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.

Add minced garlic to the skillet and cook for an additional minute until fragrant.

Season the chicken breasts with paprika, salt, black pepper, and thyme. Rub spices evenly over the chicken.

Place the seasoned chicken in the skillet, cooking for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.

Remove chicken from the skillet. Lower the heat and pour in heavy cream, stirring to combine. Let simmer, allowing flavors to meld.

Add frozen peas to the creamy sauce, cooking for an additional 2-3 minutes until heated through.

Return the chicken to the skillet, nestling it into the creamy sauce. Let it simmer for about 5 minutes before serving.