Ingredients

• 4 pieces chicken thighs or breasts (bone-in for extra moisture or boneless for quicker cooking)
• 1 cup long-grain white rice (absorbs the creamy sauce beautifully)
• 2 cups chicken broth (use low-sodium for better control of saltiness)
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil (for searing chicken)
• 1 cup heavy cream (or half-and-half)
• 0.5 cup Parmesan cheese (for a golden crust when baked)
• 1 tablespoon Dijon mustard (adds a hint of sharpness)
• 2 tablespoons fresh herbs (thyme, parsley to sprinkle in)
• 1 cup frozen peas (or diced carrots)
• 1 teaspoon red pepper flakes (for a slight kick)