Creamy Cajun Chicken Rice Bowls (Printer-Friendly)
Spicy Cajun chicken in rich creamy sauce over fluffy rice, ready in 40 minutes.
# What You’ll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
→ Rice
02 - 1 cup long-grain white rice
03 - 2 cups water
04 - 1/2 tsp salt
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 small red onion, diced
08 - 2 garlic cloves, minced
→ Sauce & Dairy
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 3 tbsp cream cheese, softened
12 - 2 tbsp grated Parmesan cheese
→ Spices & Seasonings
13 - 1 1/2 tbsp Cajun seasoning
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp black pepper
16 - 1/2 tsp salt, plus more to taste
17 - 1 tbsp olive oil
→ Garnishes
18 - Sliced green onions
19 - Fresh parsley, chopped
# How To Make It:
01 - Rinse rice under cold water until water runs clear. Combine with 2 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
02 - Pat chicken pieces dry with paper towels. Sprinkle with 1 tbsp Cajun seasoning, smoked paprika, black pepper, and salt. Toss to coat evenly on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through. Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced red onion and bell peppers. Sauté for 3-4 minutes until softened and lightly charred. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
05 - Reduce heat to medium. Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the pan. Stir in heavy cream and softened cream cheese. Continue stirring until cream cheese melts completely and sauce is smooth.
06 - Return cooked chicken to the skillet along with accumulated juices. Sprinkle with remaining 1/2 tbsp Cajun seasoning and grated Parmesan. Stir until sauce coats everything evenly. Simmer for 3-4 minutes until slightly thickened.
07 - Divide fluffy rice among four bowls. Spoon creamy Cajun chicken mixture generously over rice. Garnish with sliced green onions and chopped fresh parsley. Serve immediately while hot.
# Helpful Hints:
01 -
- The sauce clings to every piece of chicken and rice so nothing goes unseasoned
- It comes together in under 45 minutes but tastes like it simmered all afternoon
- The spice level hits that perfect sweet spot where you notice the heat but it does not overwhelm
02 -
- The sauce thickens as it stands off the heat, so do not panic if it looks slightly loose in the pan
- Cajun seasoning blends vary wildly in salt content, so taste your sauce before adding extra salt
- Cream cheese melts best when you cut it into small cubes and add it while the pan is off the heat
03 -
- Pat your chicken completely dry before seasoning or it will steam instead of sear
- Prep all ingredients before you start cooking because this recipe moves fast once the pan is hot