Rinse 1 cup of jasmine rice under cold water, combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to boil, then reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit for 5 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 2 chicken breasts with salt and pepper, add to skillet. Sauté for 6-7 minutes on each side until golden brown and cooked through.

Add 3 cloves of minced garlic to the remaining oil in the skillet and sauté for 1-2 minutes until fragrant. Pour in 1 cup of heavy cream and simmer for about 5 minutes until it thickens. Stir in 1/2 cup of grated Parmesan cheese.

Slice the chicken and return to the skillet with the garlic sauce. Add in the vegetables and toss until well coated. Cook for an additional 2-3 minutes.

Scoop jasmine rice into bowls and top with the creamy chicken and vegetable mixture. Garnish with fresh parsley or extra Parmesan if desired.