Chicken Rice Bake with Cream of Mushroom Soup

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Stir in the rinsed rice, chicken broth, and cream of mushroom soup. Bring to a simmer.
5. Return the chicken to the skillet. Stir in the frozen peas. Season with salt and pepper to taste.
6. Cover the skillet tightly with a lid or aluminum foil and bake for 25-30 minutes, or until rice is cooked through and liquid is absorbed.
7. Remove from oven and let sit for 5 minutes before serving. Garnish with fresh parsley, if desired.