Step 1: Cook the Chicken
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the diced chicken, season with salt, pepper, and paprika, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
Transfer the chicken to a plate and set aside.

Step 2: Sauté the Aromatics
In the same skillet, add the chopped onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 3: Toast the Rice
Add the uncooked rice to the skillet and stir for 1–2 minutes to coat it in the oil and aromatics.
This adds extra flavor and helps prevent mushy rice.

Step 4: Simmer
Pour in the chicken broth and bring to a simmer.
Cover the skillet, reduce the heat to low, and cook for 15 minutes.

Step 5: Add Creaminess and Veggies
After 15 minutes, stir in the milk, heavy cream, frozen peas and carrots, and cooked chicken.
Cover and cook for another 5–7 minutes, until the rice is tender and the liquid is mostly absorbed.

Step 6: Finish with Cheese
Remove from heat and stir in the grated Parmesan cheese.
Taste and adjust seasoning with extra salt and pepper if needed.

Step 7: Garnish and Serve
Sprinkle with fresh parsley and extra Parmesan cheese if desired.
Serve hot and enjoy the creamy, comforting goodness!