Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent.
Add the diced chicken breast to the pan. Season with salt and black pepper, and cook until the chicken is browned.
Stir in the rice and cook for a minute to toast it slightly.
Gradually add the chicken broth, a ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more.
When the rice is nearly cooked, add the frozen green peas and stir well.
Remove the pan from the heat. Add the butter and grated Parmesan cheese, stirring until everything is melted and creamy.
Serve garnished with fresh chopped parsley and a little extra Parmesan.
Cook it hands-free.
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