1. Begin by seasoning the chicken breasts with the smoked paprika, garlic powder, onion powder, salt, and pepper. Massage the spices into the chicken to ensure even coverage.

2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts and sear them for 3-4 minutes per side, until they develop a golden-brown crust. Don’t worry about fully cooking the chicken at this stage – we’ll finish it off in the sauce later.

3. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant.

4. Pour in the chicken stock, heavy cream, peri-peri sauce, and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.

5. Return the seared chicken breasts to the skillet, nestling them into the creamy peri-peri sauce. Reduce the heat to low and let the chicken simmer for about 10-15 minutes, or until it’s cooked through and tender. Use a meat thermometer to ensure the internal temperature reaches 165°F.

6. Spoon the luscious creamy peri-peri sauce over the chicken and serve it alongside the cooked white rice. Garnish with freshly chopped parsley for a vibrant finishing touch. Savor every bite of this Creamy Peri-Peri Chicken with Rice – it’s a flavor explosion that’s sure to delight your senses.