Creamy Cajun Chicken Rice Bowls (Print version)
Spiced chicken simmers in a velvety cream sauce with peppers, served over fluffy white rice for a comforting weeknight dinner.
# 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
# Directions:
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 sit covered until ready to serve.
02 - Pat chicken pieces dry and season with 1 tbsp Cajun seasoning, smoked paprika, black pepper, and salt, coating evenly on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook until browned and cooked through, approximately 5-7 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced onion and bell peppers. Sauté for 3-4 minutes until softened and fragrant. Add minced garlic and cook for an additional 1 minute until aromatic.
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 fully incorporated and smooth.
06 - Return browned chicken to the skillet. Add remaining 1/2 tbsp Cajun seasoning and grated Parmesan cheese. Stir until the sauce thickens slightly and coats the chicken evenly. Simmer for 3-4 minutes to allow flavors to meld.
07 - Divide cooked rice evenly among serving bowls. Top with generous portions of the creamy Cajun chicken mixture. Garnish with sliced green onions and fresh chopped parsley. Serve immediately while hot.
# Expert advice:
01 -
- The sauce alone is worth it, rich and spicy without being overwhelming
- Everything cooks in one pan, so dinner is ready in under an hour
02 -
- Let the pan get properly hot before adding the chicken, or you will not get that golden sear
- Do not let the cream boil furiously or it might separate, keep it at a gentle simmer
03 -
- Room temperature cream cheese blends into the sauce much more smoothly than cold
- Let the chicken rest in the spice blend for 10 minutes before cooking for deeper flavor