Creamy Cajun Chicken Rice Bowls (Printable Version)
Tender Cajun-spiced chicken and sautéed peppers tossed in a creamy parmesan sauce over fluffy rice.
# What You’ll Need:
→ Chicken
01 - 1.3 lbs 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, to taste
18 - Freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - Lemon wedges, optional
# Directions:
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 over low heat for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes.
02 - Toss the chicken pieces with Cajun seasoning until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 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 red onion, and minced garlic. Cook for 3 to 4 minutes, until softened.
05 - Reduce the heat to medium-low. Add the heavy cream, milk, and cubed cream cheese to the skillet with the vegetables. Stir until the cheese melts and the mixture is smooth.
06 - Stir in the grated parmesan, smoked paprika, and cayenne pepper if using. Adjust seasoning with salt and freshly ground black pepper.
07 - Return the cooked chicken and any accumulated juices to the skillet. Coat the chicken in the creamy sauce and simmer gently for 2 to 3 minutes until heated through.
08 - Fluff the cooked rice and divide it among four serving bowls. Top each with the creamy Cajun chicken and vegetable mixture. Garnish with chopped parsley and lemon wedges if desired. Serve immediately.
# Quick Tips:
01 -
- The sauce is so velvety, you’ll want to mop up every drop with your fork.
- This is my failproof way to turn a pile of simple chicken and rice into sheer happiness by dinnertime.
02 -
- Once I added cold cream cheese straight from the fridge and ended up with stubborn lumps—let it soften first!
- Using broth instead of plain water for the rice unexpectedly amped up the entire dish’s richness—now I always do it.
03 -
- Always let the rice steam, covered, after cooking for fluffier grains.
- A squeeze of lemon at the end somehow makes every flavor pop—it’s a must, not a maybe.