Cheesy Baked Chicken and Pasta Rice

Preheat oven to 200ºC. Cook pasta rice 5 minutes less than indicated on package instructions. Drain and set aside.

Meanwhile, heat a large pan over medium-high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and pepper. Add chicken to the pan and cook until golden all over, 6 minutes per side. Transfer to a plate and set aside.

Add 1 tablespoon oil to pan and heat over medium heat. Add garlic and onions and cook until softened, about 3 minutes. Add wine, chicken stock, cream, salt and pepper; bring to a boil and simmer until slightly reduced, about 5 minutes.

Add chicken (and juices from the plate), cooked pasta rice, peas, about two thirds of the parsley, and 1 cup Parmesan to the pan and stir through.

Pour mixture into a baking dish. Bake until heated through, about 15 minutes. Garnish with parsley and sprinkle with remaining Parmesan. Serve immediately.