Creamy Cajun Chicken Rice Bowls (Print Version)
Creamy Cajun chicken with sautéed peppers and Parmesan over fluffy rice, topped with parsley - comfort in 50 min.
# 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 Make It:
01 - Rinse the rice under cold water until the runoff is clear. Combine the rice, chicken broth, and salt in a medium saucepan. Bring to a boil, then cover and simmer over low heat for 15 minutes or until the liquid is absorbed and rice is tender. Remove from heat and steam, covered, for 5 minutes.
02 - Coat chicken pieces thoroughly with Cajun seasoning, ensuring all surfaces are evenly covered.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and keep warm.
04 - In the same skillet, add diced red and yellow bell peppers, chopped red onion, and minced garlic. Cook for 3 to 4 minutes until the vegetables have softened.
05 - Reduce heat to medium-low. Add heavy cream, milk, and cubed cream cheese to the vegetables. Stir until the cheese is fully melted and the sauce is smooth.
06 - Stir in grated parmesan, smoked paprika, and cayenne pepper. Adjust with salt and freshly ground black pepper to taste.
07 - Return cooked chicken and accumulated juices to the skillet. Stir to coat the chicken evenly in the creamy sauce. Simmer gently for 2 to 3 minutes until fully heated.
08 - Fluff the rice and divide among four serving bowls. Top each with the creamy Cajun chicken and vegetable mixture. Garnish with chopped parsley and lemon wedges as desired. Serve immediately.
# Expert Hints:
01 -
- This is one of those one-pan wonders that turns pantry basics into something truly craveable.
- The leftovers are even better after the flavors have had time to mingle—a discovery I made with midnight wanderings to the fridge.
02 -
- I once scorched the cream sauce in a rush—keep the heat low when adding cream to avoid curdling and burning.
- Going light-handed with the seasoning at first made my early versions a little dull—don’t be afraid to taste and tweak before serving.
03 -
- Wipe the skillet before making the sauce if too much residue builds up to prevent bitterness in your creamy base.
- For perfectly tender chicken, don’t overcrowd the pan—work in batches if needed for that golden crust.