Creamy Cajun Chicken Rice Bowls (Printable)
Cajun-spiced chicken and sautéed peppers in a luscious cream sauce over fluffy rice, ready for weeknights.
# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken breast, cut into bite-sized 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
# Steps:
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 on low for 15 minutes or until the liquid is absorbed and rice is tender. Remove from heat, keep covered and let steam for 5 minutes.
02 - In a bowl, toss the chicken pieces with Cajun seasoning, ensuring 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 cooked chicken to a plate and cover to keep warm.
04 - In the same skillet, add diced bell peppers, chopped red onion, and minced garlic. Cook for 3 to 4 minutes on medium heat until vegetables are softened.
05 - Reduce heat to medium-low. Add heavy cream, milk, and cubed cream cheese to the softened vegetables. Stir consistently until the cream cheese has completely melted and the sauce is smooth.
06 - Stir in grated parmesan cheese, smoked paprika, and cayenne pepper if desired. Season the sauce with salt and black pepper to taste.
07 - Return cooked chicken and any accumulated juices to the skillet. Stir well to coat the chicken with the creamy sauce, and simmer gently for 2 to 3 minutes until fully heated through.
08 - Fluff the cooked rice with a fork and divide among four serving bowls. Spoon the creamy Cajun chicken mixture over the rice. Garnish each bowl with fresh chopped parsley and add lemon wedges if desired. Serve immediately.
# Expert Hints:
01 -
- The sauce comes together so quickly, it's like kitchen magic when you need it most.
- The Cajun spices cozy up the taste buds without overwhelming, making it an absolute dinner favorite around here.
02 -
- Forgetting to rinse the rice can leave it sticky—never skip this step if you want fluffy bowls.
- Letting the cream cheese soften before adding ensures it melts smoothly, avoiding lumps in your sauce.
03 -
- Use a heavy skillet for the chicken so you get those lovely browned bits that make the sauce taste deeper.
- Let the cooked rice rest covered for a few minutes; this makes it fluffier and easier to serve in perfect mounds.