Creamy Cajun Chicken Rice Bowls (Printable)
Spicy chicken with peppers in a rich cream sauce over fluffy rice bowls.
# What You’ll Need:
→ 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 1/2 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
# How To Make It:
01 - Rinse rice under cold water until water runs clear. Combine with 2 cups water and 1/2 tsp salt in a saucepan. Bring to a 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 - Pat chicken pieces dry with paper towels. Season thoroughly with 1 tbsp Cajun seasoning, smoked paprika, black pepper, and salt, ensuring all pieces are evenly coated.
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. Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced onion and bell peppers. Sauté for 3-4 minutes until softened and lightly charred. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
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. Stir in heavy cream and cream cheese, continuing to stir until completely smooth and incorporated.
06 - Return chicken to the skillet along with any accumulated juices. Add remaining 1/2 tbsp Cajun seasoning and grated Parmesan. Stir gently until sauce thickens and coats the chicken evenly. Simmer for 3-4 minutes, adjusting consistency with additional broth if needed.
07 - Divide fluffy rice among four serving bowls. Top generously with creamy Cajun chicken mixture and sauce. Garnish with sliced green onions and chopped parsley. Serve immediately while hot.
# Expert Advice:
01 -
- Its a complete meal in one bowl that feels fancy but comes together in under 40 minutes
- The Cajun cream sauce is the kind of thing youll want to put on everything
02 -
- Do not skip scraping up the browned bits from the pan after cooking the chicken, that is where the deepest flavor lives
- The sauce thickens quickly as it cools, so do not worry if it seems thin right after adding the cream
03 -
- Room temperature cream cheese incorporates into the sauce much more smoothly
- Pat the chicken dry before seasoning for better browning