Prepare the rice according to package instructions.

Season the chicken breasts with salt, pepper, and paprika.

In a large skillet, heat olive oil over medium-high heat and sear the chicken for 3-4 minutes on each side until browned. Remove and set aside.

In the same skillet, add garlic and cook until fragrant. Stir in chicken broth and heavy cream, bringing it to a simmer.

Add sundried tomatoes, grated parmesan, and Italian seasoning. Stir well.

Return the chicken breasts to the skillet, cover, and simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.

Serve the cooked chicken and creamy sauce over a bed of rice.