1. 1. Prepare the Chicken and Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breast to the hot skillet and cook for 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides and mostly cooked through. Remove the chicken from the skillet and set it aside on a plate. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.

2. 2. Saute the Vegetables: In the same skillet, add the chopped onion and cook for 3-4 minutes until it softens and becomes translucent. Add the minced garlic, dried oregano, dried basil, salt, and black pepper. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.

3. 3. Deglaze and Build the Sauce Base: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. This step, called deglazing, adds a lot of flavor to your sauce. Bring the broth to a simmer and let it cook for 2-3 minutes, allowing it to reduce slightly.

4. 4. Add Cream and Chicken: Reduce the heat to medium-low. Stir in the heavy cream until well combined with the broth. Return the cooked chicken to the skillet, nestling it into the sauce.

5. 5. Simmer and Thicken: Let the mixture simmer gently for 5-7 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly to your desired consistency. The sauce should be coating the back of a spoon. If it gets too thick, you can add a splash more chicken broth.

6. 6. Stir in Peas and Finish: Add the frozen peas to the skillet and cook for an additional 2-3 minutes, just until they are heated through and tender-crisp. Avoid overcooking the peas, as they can become mushy.

7. 7. Serve and Garnish: Taste the sauce and adjust seasonings if necessary. Remove the skillet from the heat. Garnish with fresh chopped parsley, if using, and serve immediately.