# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
→ Grains
06 - 1 cup long-grain white rice, rinsed
→ Liquids
07 - 3 cups low-sodium chicken broth
08 - ½ cup heavy cream
→ Fats
09 - 2 tbsp unsalted butter
→ Seasonings
10 - 1 tsp dried thyme
11 - ½ tsp dried oregano
12 - ½ tsp black pepper
13 - 1 tsp salt, or to taste
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Heat the butter in a large deep skillet or Dutch oven over medium-high heat until melted.
02 - Add chicken pieces to the skillet, season with salt and pepper, and sauté for 4 to 5 minutes until lightly browned but not fully cooked. Remove and set aside.
03 - In the same skillet, add onion and diced carrots. Cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Add rinsed rice and stir thoroughly to coat it with the vegetable mixture.
05 - Pour in chicken broth, then add thyme and oregano. Bring to a gentle boil, then reduce heat to low.
06 - Return chicken to the pot, cover, and simmer for 18 to 20 minutes, stirring occasionally, until rice is tender and liquid nearly absorbed.
07 - Stir in frozen peas and heavy cream. Cook uncovered for 3 to 5 minutes until peas are heated through and mixture is creamy.
08 - Taste and adjust salt and pepper as desired.
09 - Sprinkle chopped fresh parsley over the dish before serving.
