1. Heat the olive oil in a large, oven-safe skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Add the cubed chicken breasts and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set it aside on a plate.

2. Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3-4 minutes, stirring until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Pour the uncooked long-grain white rice into the skillet with the onions and garlic. Stir well to coat the rice grains in any remaining oil and pan drippings. Add the dried thyme, dried rosemary, and black pepper, stirring for about 1 minute to toast the rice slightly and release the herbs’ aromas.

4. Carefully pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet tightly, and let it simmer for 15 minutes. Do not lift the lid during this time.

5. After 15 minutes, remove the lid. The rice should have absorbed most of the liquid. Stir in the frozen peas and shredded carrots, along with the reserved browned chicken. Gently fold everything together. Re-cover the skillet and continue to cook for another 5-7 minutes, or until the rice is fully tender, the liquid is completely absorbed, and the chicken is cooked through (internal temperature of 165 F).

6. Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to become perfectly fluffy. Garnish with fresh chopped parsley, if desired, before serving directly from the skillet.