Instructions
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- Season chicken breasts with salt, pepper, and paprika on both sides. Drizzle with olive oil and rub the seasonings in to coat evenly.
- Start the rice by combining 1 cup rice with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed.
- Heat a grill pan or skillet over medium-high heat. Place the seasoned chicken breasts on the hot surface and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- While the chicken cooks, bring a small pot of salted water to a boil. Add the green peas and cook for 2-3 minutes until bright and tender.
- Prepare the herb sauce by melting butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Pour the cream into the saucepan with garlic and bring to a gentle simmer. Stir occasionally until slightly thickened, about 2-3 minutes. Remove from heat and stir in chopped parsley and a splash of lemon juice if using.
- Assemble the dish by placing a portion of rice on each plate, topped with drained peas. Set the grilled chicken beside the rice and generously spoon the velvety herb sauce over the chicken.
- Garnish with additional chopped parsley for a fresh finish.
