Creamy Cajun Chicken Rice Bowls (Printable version)
Cajun-spiced chicken and peppers in a creamy parmesan sauce, finished over fluffy white rice.
# Ingredient List:
→ 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
17 - Salt and freshly ground black pepper, to taste
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
19 - Lemon wedges, optional
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, chicken broth, and salt. Bring to a boil, then cover and simmer over low heat 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 - Toss the chicken pieces with Cajun seasoning until all pieces are evenly coated.
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 chicken to a plate and keep warm.
04 - In the same skillet, add diced bell peppers, red onion, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are softened.
05 - Reduce heat to medium-low. Add heavy cream, milk, and cream cheese to the vegetables in the skillet. Stir continuously until the cream cheese melts and the mixture is smooth.
06 - Stir in parmesan cheese, smoked paprika, and cayenne pepper. Adjust flavor with salt and freshly ground black pepper as needed.
07 - Return the cooked chicken and collected juices to the skillet. Stir to coat the chicken in the creamy sauce and simmer gently for 2 to 3 minutes, ensuring it is heated through.
08 - Fluff the prepared rice and divide evenly among four bowls. Spoon the creamy Cajun chicken mixture onto each portion. Garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately.
# Expert Suggestions:
01 -
- The sauce tastes like restaurant magic but is ridiculously easy to pull off at home.
- The Cajun kick pairs perfectly with the comforting creaminess, making it impossible to get bored of this dish.
02 -
- If you rush the rice and skip rinsing or steaming, you’ll miss the fluffy texture—it’s worth the few extra minutes.
- I once let the cream sauce boil and ended up with a split, grainy mess—keep it at a gentle simmer instead.
03 -
- Grate your own parmesan for a richer, more intense flavor—pre-grated just doesn’t melt as smoothly.
- Use a large skillet to avoid crowding the chicken or vegetables, so everything browns perfectly instead of steaming.