Creamy Cajun Chicken Rice Bowls (Print)
Spicy, creamy chicken with peppers in a rich Cajun sauce over fluffy rice bowls.
# 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 Make It:
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 a rolling boil, reduce heat 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. Rub with 1 tablespoon Cajun seasoning, smoked paprika, black pepper, and 1/2 tsp salt, ensuring even coating on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer, cooking without disturbing for 3-4 minutes to develop a golden crust. Flip and continue cooking until browned and cooked through, approximately 5-7 minutes total. Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced red onion and bell peppers. Sauté for 3-4 minutes until vegetables begin to soften and edges char slightly. 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 melted.
06 - Return browned chicken to the skillet along with any accumulated juices. Add remaining 1/2 tablespoon Cajun seasoning and grated Parmesan cheese. Stir gently until sauce coats everything evenly. Simmer for 3-4 minutes until sauce thickens slightly and chicken is heated through.
07 - Divide fluffy white rice evenly among four serving bowls. Top generously with creamy Cajun chicken and vegetable mixture, ensuring plenty of sauce reaches the rice. Garnish with fresh sliced green onions and chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together so velvety youll want to lick the pan
- Everything cooks in one skillet, which means less cleanup and more flavor
02 -
- Dont overcrowd the pan when searing chicken or it will steam instead of brown
- The sauce thickens as it stands, so remove from heat while it still looks slightly loose
03 -
- Let the cream cheese sit at room temperature for 30 minutes before cooking
- Taste the sauce before serving and adjust salt since Cajun seasoning already contains some