Cheesy Baked Chicken and Rice

Pre-heat oven 450 degrees F. Prepare rice according to package directions, less 5 minutes. Meanwhile, heat a large skillet over high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and black pepper. Sear chicken until golden brown, about 1 minute on each side. Transfer to a plate and set aside. Heat skillet over medium heat. Sauté 1 tablespoon olive oil with garlic and onions until softened, about 3 minutes. Add wine, chicken stock, heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper; bring to a boil and simmer until slightly reduced, about 5 minutes. Mix in chicken and juices from the plate, cooked rice, peas, parsley, and 2 1/2 cups cheese. Top with remaining cheese. Bake until bubbling and heated through, about 5 minutes. Garnish with parsley. Serve immediately.