One Pan Creamy Chicken and Rice

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• 1 cup chopped yellow onion (1 small)
  Ingredient note

  Source: 1 cup chopped yellow onion (1 small)
• 1 cup sliced carrots (about 2 medium)
  Ingredient note

  Source: 1 cup sliced carrots (about 2 medium)
• 1 cup sliced celery (about 3 stalks)
  Ingredient note

  Source: 1 cup sliced celery (about 3 stalks)
• 2 Tbsp olive oil, divided
  Ingredient note

  Source: 2 Tbsp olive oil, divided
• 1 1/4 lbs trimmed boneless, skinless chicken thighs, (cut into 1-inch pieces)
  Ingredient note

  Source: 1 1/4 lbs trimmed boneless, skinless chicken thighs, (cut into 1-inch pieces)
• 1 Tbsp minced garlic (3 cloves)
  Ingredient note

  Source: 1 Tbsp minced garlic (3 cloves)
• 1 cup long grain white rice
  Ingredient note

  Source: 1 cup long grain white rice
• 2 1/2 cups low-sodium chicken broth
  Ingredient note

  Source: 2 1/2 cups low-sodium chicken broth
• 1 1/2 tsp minced fresh thyme and/or rosemary
  Ingredient note

  Source: 1 1/2 tsp minced fresh thyme and/or rosemary
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• As Needed black pepper
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• 1 cup frozen petite peas
  Ingredient note

  Source: 1 cup frozen petite peas
• 1/2 cup heavy cream
  Ingredient note

  Source: 1/2 cup heavy cream
• 1/3 cup finely shredded parmesan cheese
  Ingredient note

  Source: 1/3 cup finely shredded parmesan cheese
• 2 Tbsp minced fresh parsley
  Ingredient note

  Source: 2 Tbsp minced fresh parsley

1. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate.
2. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer.
3. Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.
4. Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender, about 18 - 20 minutes.
5. Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer.
6. Stir in parmesan and parsley. Serve warm.