• In a large pot with a tight-fitting lid over medium heat, melt 2 tablespoons butter.
• Add onion. Cook, stirring occasionally until softened (about 3-4 minutes).
• Add garlic and cook for one more minute.
• Stir in the uncooked rice and 1 tablespoon of Cajun seasoning. Make sure the rice is evenly coated with the seasoning.
• Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes, undisturbed, or until the rice is tender and the liquid has been absorbed. If the liquid has not been absorbed after 25 minutes, cook for 3-4 more minutes, keeping the pot covered.
• While the rice is cooking, prepare the chicken. In a medium bowl, combine the chicken pieces with the remaining tablespoon of Cajun seasoning.
• In a large non-stick skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Once the butter has melted, add chicken. Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is cooked through to an internal temperature of 165°F. Transfer chicken to a plate and tent to keep warm while you make the sauce.

Sauce

• To the same skillet over medium heat, add butter. Once melted, add the garlic and cook for 1 minute. Add Cajun seasoning and heavy cream. Cook, stirring occasionally and scraping up the browned bits for 3-5 minutes, or until heated through.
• To the pot of cooked rice, add sauce and cooked chicken. Stir to combine.
• Garnish with parsley. Serve immediately.