Creamy Cajun Chicken Rice Bowls (Printable Version)
Tender chicken in spicy cream sauce served over fluffy rice for a comforting weeknight meal.
# 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 the rice under cold water, then combine with 2 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered until ready to serve.
02 - Pat chicken pieces dry and season evenly with 1 tbsp Cajun seasoning, smoked paprika, black pepper, and salt, coating all surfaces thoroughly.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces in a single layer and cook for 5–7 minutes, turning occasionally, until browned on all sides and cooked through. Transfer 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 edges begin to caramelize. Add minced garlic and cook for 1 minute until fragrant.
05 - Reduce heat to medium. Pour in chicken broth, scraping up browned bits from the bottom of the pan. Stir in heavy cream and softened cream cheese, whisking continuously until smooth and fully incorporated.
06 - Return browned chicken to the skillet along with remaining 1/2 tbsp Cajun seasoning and grated Parmesan. Stir until chicken is evenly coated and sauce is creamy. Simmer for 3–4 minutes until sauce thickens slightly and chicken is heated through.
07 - Divide cooked rice among four serving bowls. Top with creamy Cajun chicken mixture and generous sauce. Garnish with sliced green onions and fresh parsley. Serve immediately while hot.
# Expert Suggestions:
01 -
- The sauce is dangerously good, thick and creamy with just the right amount of kick
- It comes together in under 40 minutes but tastes like a restaurant indulgence
- The leftovers somehow taste even better the next day
02 -
- Do not skip deglazing the pan with broth because those browned bits are where all the depth of flavor lives
- The sauce continues to thicken as it stands so do not reduce it too much during cooking
03 -
- Let the cream cheese come to room temperature before adding it to prevent any lumps in your sauce
- Taste the sauce before serving because Cajun seasoning blends vary wildly in salt content