Creamy Cajun Chicken Rice Bowls (Printable View)
Cajun-spiced chicken and peppers with a creamy cheese sauce over rice, quick and satisfying for weeknights.
# What You Need:
→ For the Chicken
01 - 1.3 lbs boneless, skinless chicken breast, cut into bite-size pieces
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ For the Rice
04 - 1 1/4 cups long grain white rice
05 - 2 cups chicken broth
06 - 1/2 teaspoon salt
→ Vegetables
07 - 1 red bell pepper, diced
08 - 1 yellow bell pepper, diced
09 - 1 small red onion, finely chopped
10 - 2 cloves garlic, minced
→ For the Creamy Sauce
11 - 3/4 cup heavy cream
12 - 1/4 cup milk
13 - 2 ounces cream cheese, cubed
14 - 1/2 cup grated parmesan cheese
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon cayenne pepper (optional)
17 - Salt, to taste
18 - Freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - Lemon wedges (optional)
# How-To Steps:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, chicken broth, and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the broth is absorbed and the rice is tender. Remove from heat and allow to steam, covered, for 5 minutes.
02 - Toss chicken breast pieces with Cajun seasoning, coating all sides evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
04 - In the same skillet, add the diced red pepper, yellow pepper, red onion, and minced garlic. Cook over medium heat for 3 to 4 minutes until softened.
05 - Reduce heat to medium-low. Add heavy cream, milk, and cream cheese to the skillet. Stir constantly until the cheese melts and the sauce becomes smooth.
06 - Stir grated parmesan, smoked paprika, and cayenne pepper into the sauce, then season with salt and black pepper to taste.
07 - Return the cooked chicken and any accumulated juices to the skillet. Stir to coat the chicken in the sauce and simmer gently for 2 to 3 minutes until heated through.
08 - Fluff the rice and divide evenly among four bowls. Spoon the creamy Cajun chicken mixture over the rice. Garnish each serving with chopped parsley and a lemon wedge if desired. Serve immediately.
# Expert Advice:
01 -
- This creamy, mildly spicy sauce makes weeknight chicken taste downright luxurious.
- You only need one skillet for the chicken and sauce, so cleanup after is a breeze.
02 -
- The first time I rushed through the rice, I didn’t rinse it—big mistake; the whole pot ended up gummy.
- Letting the sauce bubble just a little longer at the end makes it cling to the chicken beautifully.
03 -
- Always use a hot pan for chicken—it helps get that tasty golden color and keeps it juicy inside.
- Add parmesan off the heat so it melts smoothly and doesn’t turn gritty.