Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and paprika on both sides. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until shimmering.

Once the pan is hot, carefully place the seasoned chicken breasts into the skillet. Sear them for about 4-5 minutes on each side, until they are beautifully golden brown and cooked through.

In the same skillet, reduce the heat slightly and add the remaining tablespoon of butter. Once melted, add minced garlic and sauté for about 30 seconds, or until fragrant but not browned.

Add the sweet corn to the skillet and sauté for 2-3 minutes until warmed through and slightly golden.

Next, stir in the cooked rice and chicken broth until everything is well combined. Increase the heat to medium-high, and allow the mixture to heat through for about 2-3 minutes.

Lower the heat to medium and add the remaining butter and grated Parmesan cheese to the skillet. Stir until the cheese melts and a creamy texture forms.

Return the seared chicken breasts to the skillet, nestling them into the rice mixture. Allow everything to cook together for another 2-3 minutes.

Once ready, serve hot, garnished with fresh parsley for a pop of color and flavor.