Creamy Cajun Chicken Rice Bowls (Print Version)
Tender Cajun-spiced chicken and peppers in a creamy, parmesan-forward sauce served over fluffy long-grain rice.
# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken breast, cut into bite-size pieces
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ 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
→ 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 and freshly ground black pepper, to taste
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
19 - Lemon wedges, optional
# How-To:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the white rice, chicken broth, and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes.
02 - In a bowl, toss the chicken pieces with Cajun seasoning until evenly coated on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer cooked chicken to a plate and keep warm.
04 - In the same skillet, add the diced red and yellow bell peppers, red onion, and minced garlic. Cook over medium heat for 3 to 4 minutes, stirring frequently, until vegetables are softened.
05 - Lower the heat to medium-low. Add heavy cream, milk, and cream cheese to the vegetables. Stir continuously until the cream cheese has melted and the sauce is smooth.
06 - Add grated parmesan cheese, smoked paprika, and cayenne pepper into the sauce. Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Return the chicken and any accumulated juices to the skillet. Stir well to coat the chicken in the creamy sauce and simmer gently for 2 to 3 minutes until heated through.
08 - Fluff the cooked rice with a fork and divide evenly among four serving bowls. Top each portion with the creamy Cajun chicken mixture. Garnish with chopped parsley and serve with lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The rich, creamy sauce feels like something from a restaurant, but it comes together easily at home.
- Colorful veggies and Cajun spices make every bite lively—this isn’t your ordinary chicken and rice.
02 -
- I once learned the hard way not to skip rinsing the rice—the difference between sticky clumps and fluffy grains is real.
- Letting the cooked chicken rest for a few minutes makes it juicier when added back into the sauce.
03 -
- Be patient with melting the cream cheese in the sauce—it’s worth stirring gently for silkiness.
- Taste as you go with Cajun seasoning, since brands can range wildly in heat and saltiness.