Creamy Cajun Chicken Rice Bowls (Print)
Tender chicken pieces simmered in a rich, spicy Cajun cream sauce with bell peppers, served over fluffy white rice for a comforting weeknight dinner.
# Ingredient list:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
→ Rice
02 - 1 cup long-grain white rice
03 - 2 cups water
04 - 1/2 tsp salt
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 small red onion, diced
08 - 2 garlic cloves, minced
→ Sauce & Dairy
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 3 tbsp cream cheese, softened
12 - 2 tbsp grated Parmesan cheese
→ Spices & Seasonings
13 - 1.5 tbsp Cajun seasoning
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp black pepper
16 - 1/2 tsp salt, plus more to taste
17 - 1 tbsp olive oil
→ Garnishes
18 - Sliced green onions
19 - Fresh parsley, chopped
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups water and 1/2 tsp salt in a saucepan. Bring to a rolling boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
02 - Place the bite-sized chicken pieces in a bowl. Sprinkle with 1 tbsp Cajun seasoning, smoked paprika, black pepper, and 1/2 tsp salt. Toss thoroughly to ensure even coating on all pieces.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and set aside.
04 - In the same skillet, add diced red onion and bell peppers. Sauté for 3-4 minutes, stirring occasionally, until vegetables begin to soften and develop slight char marks. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Reduce heat to medium. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Slowly stir in heavy cream and add softened cream cheese. Whisk continuously until the cream cheese melts completely and the sauce becomes smooth and homogeneous.
06 - Return the seared chicken to the skillet along with any accumulated juices. Add remaining 1/2 tbsp Cajun seasoning and grated Parmesan. Stir gently until the chicken is evenly coated in the creamy sauce. Let simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. Adjust seasoning with additional salt if needed.
07 - Divide the fluffy rice evenly among four serving bowls. Top each bowl with a generous portion of the creamy Cajun chicken mixture, ensuring plenty of sauce is included. Garnish with sliced green onions and chopped fresh parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Perfect for those nights when you need something impressive but dead simple
02 -
- Dont be tempted to skip searing the chicken first, those browned bits are what make the sauce taste so deep and complex
- The sauce thickens quickly as it cools, so if it seems too thin just give it another minute on the heat
03 -
- Pat your chicken really dry before seasoning so it sears instead of steams
- Let your cream cheese soften completely to avoid lumpy sauce