Creamy Cajun Chicken Rice Bowls (Printable version)
Tender Cajun chicken, peppers and onions in a silky cream sauce over fluffy rice—bold, satisfying weeknight fare.
# What You'll 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 Prepare:
01 - Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice, chicken broth, and salt. Bring to a boil, cover, and simmer over low heat for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Coat the chicken pieces evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add 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, chopped onion, and minced garlic. Sauté for 3 to 4 minutes until vegetables are softened.
05 - Reduce heat to medium-low. Add heavy cream, milk, and cream cheese to the skillet with vegetables. Stir until cheese has melted and the sauce is smooth.
06 - Stir in grated Parmesan, smoked paprika, and cayenne pepper if using. Adjust seasoning with salt and freshly ground black pepper.
07 - Return cooked chicken and its juices to the skillet. Stir to fully coat in the creamy sauce and simmer gently for 2 to 3 minutes until heated through.
08 - Fluff the rice and divide among four bowls. Top with creamy Cajun chicken mixture. Garnish with chopped parsley and lemon wedges if desired. Serve immediately.
# Expert advice:
01 -
- It packs so much flavor with just one pan and a saucepan—perfect for busy nights when you're craving something special.
- The creaminess softens the heat so it’s crowd-pleasing, even for spice-cautious eaters in the family.
02 -
- If you rush the sauce and let it boil, it may separate and lose that luxurious creaminess.
- Swapping out the peppers for what you have on hand shakes things up—I've even tried broccoli florets to great success.
03 -
- Letting the chicken rest briefly before returning it to the sauce keeps it juicy and tender.
- Grate your own parmesan—it melts faster and adds buckets of flavor you just can’t get from the pre-shredded stuff.