Marinate the chicken breasts in olive oil and Cajun seasoning. Cover and refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat, add grass-fed butter, and sear marinated chicken for 6-7 minutes on each side until golden brown.

In the same skillet, add remaining butter, followed by chopped red onion and minced garlic. Sauté for 3-4 minutes until soft.

Add uncooked long-grain rice to the skillet, stirring to coat with the onion and garlic. Cook for 2-3 minutes.

Lower heat to medium-low, whisk in milk, stirring until thickened. Add light cream cheese and Parmesan, whisk until smooth.

Serve Cajun-infused rice onto plates, top with sliced chicken, drizzle with creamy sauce, and garnish with parsley.