Prep. Before you start, get all the prep out of the way. Finely dice the onion. Dice the pepper. Dice the tomatoes. Mince the garlic. Rinse & drain the rice.
Prep & season the chicken. First, flatten chicken breasts (so they’re of an even thickness) with a meat mallet or a rolling pin. Trim any excess fat with a knife or kitchen scissors. Season with Cajun seasoning and a pinch of salt and pepper.
Cook the chicken. Heat a deep 12-inch pan over medium-high heat and add half the olive oil. Add the chicken and cook for 3-4 minutes on each side, until the chicken is cooked through. Remove from the pan to a warm plate.
Sauté the veggies. Reduce the heat to medium. Add the remaining oil and butter. Once the butter has melted, add the diced onion and sauté for 2 minutes until lightly softened. Add the bell pepper and continue sauteing for 2 minutes. Add the garlic and tomato paste and sauté for 30 seconds. Add the diced tomatoes and cook them down for about 10 minutes until most of the liquid has evaporated.
Add the rice, chicken stock, and simmer. Make space in the middle of the pan, and add the washed & drained rice, toasting it for a minute. Add the chicken stock and bring to a boil, reducing to a simmer. Cook for about 10-12 minutes, stirring frequently, until the rice is soft while still having a bite to it and the liquid is absorbed. Stirring the rice makes it cook faster and makes it slightly creamy.
Return the chicken to the pan and steam the rice. Turn the heat off and return the chicken to the pan for about 2 minutes. Cover the pan to let the chicken heat through and the rice to slightly steam.
Add the last ingredients. Fluff up the rice and stir in the remaining butter, a squeeze of lemon juice, and a pinch of lemon zest. Season to taste. Optionally, top with fresh parsley.
