Season the chicken

• Pat the chicken breasts dry and season generously with Creole seasoning, garlic powder, onion powder and black pepper.

Sear the chicken

• Heat the olive oil in a hot skillet.
• Add the chicken breasts and cook for 3 to 4 minutes without moving them to build a nice crust.
• Flip and finish cooking through, then remove from the skillet and set aside.

Make the creamy sauce

• Discard the excess olive oil from the skillet.
• Melt the butter, pour in the heavy whipping cream and stir to combine.
• Season with paprika and black pepper, then add the Parmesan and stir until fully melted.

Combine with the rice

• Pour most of the sauce out of the pan, leaving a little in the skillet.
• Add the cooked rice and stir everything together.
• Season with more Creole seasoning and paprika.

Plate and serve

• Spoon the rice onto plates, top with the chicken and pour over as much sauce as you like.