Pat chicken breasts completely dry with paper towels. Season generously on both sides with salt, black pepper, paprika, and dried thyme. Dice the onion and mince the garlic.

In a medium saucepan, combine 1 cup rice with 2 cups chicken broth and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.

Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place seasoned chicken pieces into the hot oil and sear for 4-6 minutes per side, until golden brown. Remove chicken from skillet and set aside.

Reduce heat to medium. Add the diced onion to the same skillet and saute for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in 2 cups chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. Stir in 1 cup heavy cream and the optional 1 cup frozen peas.

Return the seared chicken pieces to the skillet, nestling them into the sauce. Reduce heat to low, cover, and let simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce has slightly thickened to coat the back of a spoon.

Taste the sauce and adjust seasonings as needed with additional salt and pepper. Spoon a generous portion of the fluffy cooked rice onto individual plates. Place the tender chicken over the rice, ensuring to spoon plenty of the rich sauce over both the chicken and the rice. Garnish generously with fresh chopped parsley and serve immediately.