Creamy Cajun Chicken Rice Bowls (Printable)
Spicy chicken with peppers in a rich creamy sauce over fluffy rice
# 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 additional to taste
17 - 1 tbsp olive oil
→ Garnishes
18 - Sliced green onions
19 - Fresh parsley, chopped
# How-To Steps:
01 - Rinse rice under cold water until water runs clear. Combine rice, 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. Combine 1 tbsp Cajun seasoning, smoked paprika, black pepper, and 1/2 tsp salt in a small bowl. Rub seasoning mixture evenly over all chicken pieces, ensuring thorough coverage.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken pieces 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 (internal temperature reaches 165°F). Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced red onion and bell peppers. Sauté over medium-high heat for 3-4 minutes until vegetables begin to soften and develop slight char. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Reduce heat to medium. Pour chicken broth into the skillet, using a wooden spoon to scrape up browned bits from the bottom. Add heavy cream and cream cheese, stirring continuously until cream cheese melts completely and sauce becomes smooth and velvety.
06 - Return cooked chicken to the skillet along with any accumulated juices. Sprinkle remaining 1/2 tbsp Cajun seasoning and Parmesan cheese over the mixture. Stir gently until chicken is evenly coated in sauce. Simmer for 3-4 minutes until sauce thickens slightly and coats the back of a spoon. Adjust seasoning with additional salt if needed.
07 - Divide fluffy white rice evenly among 4 serving bowls. Spoon creamy Cajun chicken mixture generously over the rice, ensuring each serving receives plenty of sauce and vegetables. Garnish with sliced green onions and fresh chopped parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Perfect balance of cream and heat that keeps everyone coming back for seconds
02 -
- Cream cheese can break if added to boiling liquid, so reduce heat first
- The sauce continues thickening off the heat, so do not over-reduce
03 -
- Let your chicken come to room temperature before cooking for even searing
- Taste the sauce before serving as Cajun seasoning blends vary in saltiness