Start by cooking your white rice according to the package instructions.

Use a 1:2 ratio of rice to water, adding a pinch of salt for flavor.

Steam the rice for 15 to 18 minutes without lifting the lid.

Fluff with a fork when done and keep it covered to stay warm.

Lay your chicken pieces flat and season both sides with Cajun seasoning, onion powder, garlic powder, paprika, and black pepper.

Let the seasoned chicken rest for 5 minutes.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the chicken for 3 to 4 minutes per side until golden and cooked through.

Remove chicken and let it rest for 4 to 5 minutes before slicing.

Reduce the skillet heat to medium, add butter, and melt it into the pan drippings.

Pour in heavy cream and simmer for 2 to 3 minutes until slightly thickened.

Add Parmesan gradually, stirring to keep it smooth and silky.

Slice the rested chicken and divide the warm rice among plates.

Place chicken slices over rice and drizzle with Cajun cream sauce.

Garnish with parsley or paprika if desired.