Season the chicken

• Toss the chicken pieces with the Cajun seasoning and a pinch of salt in a bowl until evenly coated.

Sear the chicken

• Heat the olive oil in a large frying pan over medium-high heat.
• Add the chicken and sear until golden and cooked through, then set aside.

Start the rice

• Melt the butter in the same pan and soften the diced bell pepper.
• Add the garlic and remaining Cajun seasoning and cook until fragrant.
• Stir in the rice and toast for a minute.

Simmer the rice

• Pour in the chicken stock, bring to a simmer, cover and cook until the rice is tender and the liquid absorbed.

Make it creamy

• Lower the heat, stir in the heavy cream and grated parmesan.
• Return the chicken to the pan and simmer until the sauce thickens slightly.

Serve

• Scatter over the sliced spring onion and serve hot.