Creamy Cajun Chicken Rice Bowls (Printer-friendly)
Cajun-spiced chicken and peppers in a creamy sauce, served over fluffy rice for an easy, comforting weeknight meal.
# What You’ll Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken breast, cut into bite-size pieces
02 - 2 tablespoons Cajun seasoning, store-bought or homemade
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 Guide:
01 - Rinse the rice under cold water until the water runs clear. Combine rice, chicken broth, and salt in a medium saucepan. Bring to a boil, cover, and simmer over low heat for 15 minutes 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, ensuring all surfaces are evenly coated.
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 brown and cooked through. Transfer the chicken to a plate and keep warm.
04 - In the same skillet, add diced red and yellow 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 skillet with vegetables. Stir until the cream cheese melts and the sauce becomes smooth.
06 - Stir in parmesan, smoked paprika, and cayenne pepper. Adjust seasoning with additional salt and black pepper as needed.
07 - Return the cooked chicken and any accumulated juices to the skillet. Stir to 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 each with the creamy Cajun chicken mixture and garnish with chopped parsley and lemon wedges, if desired. Serve immediately.
# Expert Advice:
01 -
- When you crave excitement in a bowl, the creamy Cajun sauce satisfies like nothing else.
- It turns a handful of simple, everyday ingredients into something absolutely crowd-pleasing in under an hour.
02 -
- Once I rushed the cheese and ended up with little lumps—be patient and let cream cheese really melt for a smooth sauce.
- Let the rice steam for the full five minutes after cooking or it won’t be as perfectly fluffy when you serve.
03 -
- A squeeze of lemon right at the end lifts the whole dish and balances the cream.
- Start with less salt than you think since the cheese and broth can add plenty during simmering.