Creamy Cajun Chicken Rice Bowls (Printable)
Spicy chicken in creamy sauce served over rice for a quick weeknight dinner.
# What You 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
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to boil over high heat, reduce 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. In a medium bowl, toss chicken with 1 tbsp Cajun seasoning, smoked paprika, black pepper, and 1/2 tsp salt until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and continue cooking 3-4 minutes until cooked through and internal temperature reaches 165°F. Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced onion and bell peppers. Sauté over medium-high heat for 3-4 minutes until vegetables begin to soften and edges are lightly charred. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Reduce heat to medium. Pour in chicken broth and scrape up browned bits from bottom of pan with a wooden spoon. Stir in heavy cream and softened cream cheese. Continue stirring until cream cheese melts completely and sauce is smooth and bubbling, about 2 minutes.
06 - Return cooked chicken to the skillet along with any accumulated juices. Sprinkle remaining 1/2 tbsp Cajun seasoning and Parmesan cheese over the top. Stir gently until sauce thickens slightly and evenly coats all ingredients. Simmer for 3-4 minutes until heated through.
07 - Divide fluffy white rice evenly among 4 serving bowls. Top each portion with creamy Cajun chicken mixture and generous sauce. Garnish with sliced green onions and chopped fresh parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together so quickly youll feel like a kitchen magician
- Leftovers taste even better the next day for lunch
02 -
- The sauce thickens quickly as it cools, so dont worry if it looks a little thin in the pan
- Cajun seasoning brands vary wildly in heat level, always taste before adding more
03 -
- Let the cream cheese come to room temperature for easier incorporation
- Grate your own Parmesan instead of using pre-grated for better melting