Heat olive oil in a large skillet over medium-high heat.
Season the chicken breasts evenly with salt, black pepper, and garlic powder.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown but not cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rinsed rice and cook for 1-2 minutes, stirring frequently to coat the rice with oil and toast slightly.
Pour in the chicken broth and heavy cream, stirring to combine.
Return the chicken breasts to the skillet, nestling them into the rice mixture.
Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
During the last 5 minutes of cooking, sprinkle the frozen peas over the rice and cover again to steam them.
Remove the skillet from heat and sprinkle the grated Parmesan cheese and chopped parsley over the top.
Let the skillet sit covered for 5 minutes to allow the cheese to melt and flavors to meld.
Serve warm, spooning the creamy chicken and rice onto plates.