1. 1. Prepare the Chicken and Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breasts to the hot pan and season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides and cooked through, about 5-7 minutes. The chicken should no longer be pink in the center. Remove the cooked chicken from the skillet and set it aside on a plate.

2. 2. Saute the Vegetables: In the same skillet, add the chopped onion. Cook over medium heat, stirring frequently, until the onion softens and becomes translucent, about 3-5 minutes.

3. 3. Add the Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

4. 4. Deglaze and Build the Sauce Base: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the broth to a gentle simmer.

5. 5. Create the Creamy Texture: Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for 2-3 minutes, allowing it to thicken slightly. The sauce should coat the back of a spoon.

6. 6. Combine and Finish: Return the cooked chicken to the skillet with the creamy sauce. Add the frozen peas and stir everything together. Continue to cook for another 3-5 minutes, or until the peas are heated through and the chicken is warmed through. Taste the sauce and adjust seasonings with additional salt and pepper if needed.

7. 7. Serve with Garnish: Ladle the creamy chicken and peas into serving bowls. Garnish generously with fresh chopped parsley before serving.