In a pot, bring 2 cups of water to a boil. Add the rice and butter, stir, and reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and water is absorbed.

Season the chicken breasts with salt, pepper, and garlic powder. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.

In the same skillet, add diced onion and minced garlic. Sauté for 3-4 minutes until softened. Pour in chicken broth and bring to a simmer. Stir in heavy cream and peas, cooking for an additional 5 minutes until the sauce thickens.

Return the chicken to the skillet, coating it with the creamy sauce. Serve the chicken over the cooked rice and spoon additional sauce on top.