In a large, deep skillet or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Toss the cubed chicken breast with 1 tablespoon of the Cajun seasoning. Once the butter is sizzling, add the chicken and sear until nicely browned on all sides, about 5 to 7 minutes. It doesn’t need to be cooked through yet, just wonderfully caramelized. Remove the chicken to a clean bowl and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Once melted, add the diced onion (and optional bell peppers). Sauté for about 5 minutes until the onions are soft and translucent.

Add the minced garlic to the pan and cook for just 60 seconds until fragrant. Be careful not to let the garlic burn, or it will turn bitter. Stir in the remaining 1 tablespoon of Cajun seasoning, toasting the spice in the oil for about 30 seconds.

Add the 1 cup of long-grain rice to the skillet. Stir and toast the rice with the spices and vegetables for 1 to 2 minutes. (Note: Rinsing the rice beforehand removes excess starch for better results.)

Pour in the 3 cups of chicken broth, scraping up any delicious browned bits from the bottom of the pan. Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest setting, cover the pot tightly, and simmer for 15 minutes. Do not peek!

After exactly 15 minutes, turn off the heat and let the covered pot sit for another 5 minutes. Remove the lid and gently fluff the rice with a fork. Stir in the seared chicken and the 1 cup of heavy whipping cream. The sauce will look thin at first, but the residual heat and starch will thicken it.

Stir in half of the shredded Monterey Jack cheese until melted and smooth. Taste and adjust for salt and pepper. Ladle the hot mixture into bowls, topping with the remaining cheese and a sprinkle of fresh parsley. Serve immediately.