Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.

Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly.

Pour in the chicken broth and heavy cream, then add the paprika, thyme, and frozen peas and carrots. Stir to combine.

Return the chicken to the skillet, nestling it into the rice mixture. Bring to a simmer, then cover and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Remove from heat and let it sit, covered, for 5 minutes before serving. Garnish with chopped parsley.