One-Pot Creamy Chicken and Rice

Start by heating olive oil in a large pot over medium heat. Add diced onion and sauté until it becomes translucent, about 3 minutes.

Stir in minced garlic and cook for an additional minute until fragrant. Add the diced chicken breast to the pot and season with salt and pepper.

Cook the chicken until it is browned on all sides, about 5-7 minutes. Pour in the chicken broth and bring the mixture to a boil.

Once boiling, add the rice and stir to combine. Reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes until the rice is cooked and has absorbed the liquid.

Remove the pot from heat and stir in the heavy cream and frozen peas. Let it sit for 5 minutes to thicken before serving.

Garnish with chopped parsley if desired.