Creamy Cajun Chicken Rice Bowls (Printable)
Cajun-spiced chicken with sauteed peppers and creamy parmesan sauce atop fluffy rice, ready in 50 minutes.
# What You’ll Need:
→ For the Chicken
01 - 21 oz 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 red bell pepper, diced
08 - 1 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 milk
13 - 2 oz cream cheese, cubed
14 - 1/2 cup grated Parmesan cheese
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon cayenne pepper
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 in cold water until the water runs clear. In a medium saucepan, combine the rice, chicken broth, and salt. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes or until the liquid is absorbed and rice is tender. Remove from the heat and allow to steam, covered, for 5 minutes.
02 - Toss the chicken pieces with Cajun seasoning, ensuring each piece is evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and keep warm.
04 - In the same skillet, add the diced red and yellow bell peppers, chopped onion, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are softened.
05 - Reduce the heat to medium-low. Add heavy cream, milk, and cubed cream cheese to the vegetables. Stir continuously until the cream cheese melts and the mixture is smooth.
06 - Stir in grated Parmesan, smoked paprika, and cayenne pepper. Adjust with salt and freshly ground black pepper to taste.
07 - Return the cooked chicken and any accumulated juices to the skillet. Stir to coat with the creamy Cajun sauce and simmer gently for 2 to 3 minutes until heated through.
08 - Fluff the cooked rice and divide among four serving bowls. Top each portion with the creamy Cajun chicken and vegetable mixture. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- No one expects such big flavor from everyday ingredients—prepare to take all the credit.
- The sauce coats every grain of rice and you get forkfuls bursting with juicy chicken and crispy-edged veggies.
02 -
- If you rush the cream cheese melting step you'll end up with a lumpy sauce—learned that the sticky way.
- Always taste the Cajun seasoning before adding extra salt—some blends pack more punch than others.
03 -
- Let the rice rest covered after cooking so it finishes steaming for perfect fluffy texture.
- Taste the sauce before adding the chicken, as parmesan and Cajun spice can push saltiness fast.