Pat chicken dry, season with salt and pepper, then brown in hot skillet with oil over medium-high heat, about 3 minutes per side, until golden.

Add chopped onion and minced garlic to the pan, cooking 2 to 3 minutes until the onion is translucent and fragrant.

Stir in long-grain rice, letting it absorb the flavors for 1 minute, coating each grain evenly with oil and aromatics.

Pour in chicken broth, scraping up any browned bits. Cover and simmer 15 minutes on low until the rice is tender and liquid is absorbed.

Add heavy cream and grated Parmesan, stirring gently until the sauce bubbles and thickens, about 3 minutes, yielding a lush, silky texture.

Fold in frozen peas or spinach, cover off heat, and let the skillet sit 2 minutes for vibrant color and tender veggies.