Creamy Cajun Chicken Rice Bowls (Printer-Friendly)
Tender Cajun chicken and sautéed peppers in a creamy parmesan sauce over fluffy rice—quick, comforting dinner.
# What You'll Need:
→ For the Chicken
01 - 1.3 pounds boneless, skinless chicken breast, cut into bite-size pieces
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ For the Rice
04 - 1 1/4 cups long grain white rice
05 - 2 cups chicken broth
06 - 1/2 teaspoon salt
→ Vegetables
07 - 1 medium red bell pepper, diced
08 - 1 medium yellow bell pepper, diced
09 - 1 small red onion, finely chopped
10 - 2 cloves garlic, minced
→ For the Creamy Sauce
11 - 3/4 cup heavy cream
12 - 1/4 cup whole 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, to taste
18 - Freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - Lemon wedges, optional
# How-To Steps:
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, then cover and reduce heat to low. Simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and allow to steam, covered, for 5 minutes.
02 - Toss the chicken pieces with Cajun seasoning until thoroughly coated. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5 to 7 minutes, stirring occasionally, until golden brown and fully cooked. Transfer chicken to a plate and keep warm.
03 - In the same skillet, add diced red and yellow bell peppers, red onion, and minced garlic. Cook for 3 to 4 minutes over medium heat until the vegetables are softened.
04 - Reduce heat to medium-low. Add heavy cream, milk, and cubed cream cheese to the vegetables. Stir until the cheese has melted and the mixture is smooth and homogenous.
05 - Stir in parmesan cheese, smoked paprika, and optional cayenne pepper. Season with salt and freshly ground black pepper to taste.
06 - Return the cooked chicken and any accumulated juices to the skillet. Gently fold into the sauce and simmer for 2 to 3 minutes until heated through and the flavors meld.
07 - Fluff the rice with a fork and divide it among four bowls. Spoon the creamy Cajun chicken mixture over the rice. Top with chopped parsley and garnish with lemon wedges, if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The creamy sauce tames the Cajun heat so every bite is a cozy surprise.
- It´s effortless enough for weeknights, yet special enough to impress anyone around your table.
02 -
- Rushing the cheese melting can lead to a grainy sauce—take it slow and steady here.
- I found using broth for the rice instead of water deepens the whole dish´s flavor in a way you really notice.
03 -
- Freshly grated parmesan melts smoother and adds more flavor than pre-grated.
- Toss the hot rice with a tiny dab of butter for extra richness before serving.