Creamy Cajun Chicken Rice Bowls (Printable)
Cajun-seasoned chicken and bell peppers in a creamy parmesan sauce, served over fluffy long-grain rice.
# What's Needed:
→ 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 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 ounces 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 Make It:
01 - Rinse the long grain rice under cold running water until the water runs clear. Place rice, chicken broth, and salt in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer over low heat for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes.
02 - Combine the bite-sized pieces of chicken with Cajun seasoning in a bowl, ensuring every piece is well 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 the chicken is golden and fully 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 red onion, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are softened.
05 - Lower the heat to medium-low. Add heavy cream, milk, and cream cheese to the pan. Stir gently until the cheese is melted and the mixture becomes smooth.
06 - Add grated parmesan, smoked paprika, and cayenne pepper to the skillet. Season with salt and freshly ground black pepper. Stir until incorporated.
07 - Return the cooked chicken along with any juices to the skillet with the creamy sauce. Gently stir to coat the chicken and let simmer for 2 to 3 minutes until thoroughly heated.
08 - Fluff the cooked rice with a fork and divide among four bowls. Top with the creamy Cajun chicken and vegetable mixture. Sprinkle with chopped parsley and garnish with lemon wedges if desired. Serve immediately.
# Tips for Success:
01 -
- This creamy Cajun bowl tastes like a restaurant secret, but is shockingly simple at home.
- Dished up in one bowl, it’s easy to customize and always gets honest, happy reviews at the table.
02 -
- Once, I added cream cheese straight from the fridge, and it clumped—room temp is the way to go.
- Letting the rice steam covered after cooking is the secret to keeping it from turning gummy.
03 -
- Sautéing the vegetables in the same pan after the chicken layers extra flavor into the sauce.
- Adding the parmesan off the heat prevents a grainy texture and keeps the sauce ultra creamy.