Creamy Cajun Chicken Rice Bowls (Print Version)

Spicy chicken in rich Cajun cream sauce over fluffy rice

# 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

# How-To:

01 - Rinse the rice under cold water until water runs clear. Combine rice, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to a rolling 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 large bowl, toss chicken with 1 tbsp Cajun seasoning, smoked paprika, black pepper, and 1/2 tsp salt until evenly coated on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced onion and bell peppers. Sauté for 3-4 minutes, stirring occasionally, until vegetables begin to soften and edges develop slight char. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Reduce heat to medium. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in heavy cream and softened cream cheese, whisking continuously until completely smooth and incorporated.
06 - Return browned chicken to the skillet along with any accumulated juices. Add remaining 1/2 tbsp Cajun seasoning and grated Parmesan. Stir well to coat everything in the sauce. Simmer for 3-4 minutes until sauce thickens slightly and chicken is heated through. Adjust seasoning with additional salt if needed.
07 - Divide cooked rice evenly among four serving bowls. Top with generous portions of creamy Cajun chicken and sauce. Garnish generously with sliced green onions and chopped fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Everything cooks in one pan so cleanup is practically nonexistent
  • That spice level hits different without being overwhelming
02 -
  • Let the cream cheese soften completely or you will chase lumps around the pan forever
  • Deglazing the pan is non-negotiable, those browned bits contain half the flavor
  • The sauce thickens as it stands, so do not panic if it looks slightly thin in the pan
03 -
  • If the sauce separates, whisk in a splash of cold cream and it will come back together
  • Double the sauce portion if you are serving with pasta instead of rice

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