Creating Creamy Smothered Chicken and Rice can be straightforward if you follow these simple steps:

1. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, black pepper, and paprika. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add chopped onion and cook for about 2-3 minutes until translucent. Add minced garlic and sauté for an additional 1 minute until fragrant.
3. Add the Rice: Stir in the uncooked rice, coating it well with the oil and mixing it with the onions and garlic. Cook for about 2 minutes to toast the rice slightly.
4. Combine Liquids: Pour in the chicken broth and heavy cream. Stir well to combine and bring to a gentle simmer.
5. Reintroduce Chicken: Place the seared chicken back into the skillet, making sure it’s submerged in the liquid. Sprinkle in the dried thyme.
6. Cook the Rice: Cover the skillet and reduce the heat to low. Allow the dish to simmer for 25-30 minutes or until the rice is cooked through and has absorbed most of the liquid.
7. Add Peas: In the last 5 minutes of cooking, stir in the frozen peas for added color and nutrition.
8. Check for Doneness: Ensure both chicken and rice are fully cooked. The chicken should reach an internal temperature of 165°F (75°C).
9. Rest and Serve: Allow the dish to rest for a few minutes before serving. This ensures the flavors meld together nicely.
10. Garnish: Sprinkle chopped parsley over the top before serving for a fresh touch.

Follow these steps, and you’ll find yourself with a mouthwatering dish that makes any dinner feel special!