Creamy Cajun Chicken Bowls (Printable)
Tender Cajun-spiced chicken and sautéed peppers in a creamy parmesan sauce over fluffy rice.
# What you'll need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken breast, cut into bite-size 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 whole 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 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 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 breast pieces with Cajun seasoning to ensure all pieces are evenly 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 golden brown and cooked through. Transfer to a plate and keep warm.
04 - In the same skillet, add the red bell pepper, yellow bell pepper, red onion, and minced garlic. Cook for 3 to 4 minutes until the vegetables are softened.
05 - Reduce heat to medium-low. Add heavy cream, milk, and cubed cream cheese to the vegetables. Stir continuously until the cream cheese melts and the sauce becomes smooth.
06 - Stir in the grated parmesan cheese, smoked paprika, and cayenne pepper if using. Adjust the sauce with salt and freshly ground black pepper to taste.
07 - Return the cooked chicken and any accumulated juices to the skillet. Stir well to 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 evenly among four serving bowls. Spoon the creamy Cajun chicken mixture over each portion of rice. Garnish each bowl with chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Tips:
01 -
- It’s the kind of dinner that tricks everyone into thinking you cooked all day, but it’s as simple as stirring a few things together.
- The combination of velvety sauce and spicy chicken practically demands to be scooped up with each forkful of fluffy rice.
02 -
- Skipping the step of rinsing rice can make it clump together—trust me, the texture change is worth the extra minute.
- Letting cream cheese soften at room temperature before adding prevents stubborn lumps in your sauce.
03 -
- Layer salt and seasoning as you cook instead of dumping it all in at the end—it lets every element shine.
- Finishing the sauce with a splash of lemon brightens the richness and feels chef-y without any fuss.