Creamy Cajun Chicken Rice Bowls (Printable Version)
Cajun-spiced chicken and sautéed peppers in a creamy Parmesan sauce atop fluffy long-grain rice — ready in 50 minutes.
# What You Need:
→ 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, 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. Combine rice, chicken broth, and salt in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Coat chicken pieces thoroughly with Cajun seasoning. 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 pieces are golden and cooked through. Transfer to a plate and keep warm.
03 - In the same skillet, add the diced red bell pepper, yellow bell pepper, red onion, and minced garlic. Sauté for 3 to 4 minutes until vegetables are softened.
04 - Reduce heat to medium-low. Add heavy cream, milk, and cubed cream cheese to the skillet with vegetables. Stir gently until the cream cheese melts and the sauce becomes smooth.
05 - Stir in grated parmesan, smoked paprika, and optional cayenne pepper. Season with salt and freshly ground black pepper to taste.
06 - Return cooked chicken and any accumulated juices to the skillet. Stir to thoroughly coat in the creamy sauce. Simmer gently for 2 to 3 minutes until heated through.
07 - Fluff the prepared rice and portion it into four bowls. Top each with the creamy Cajun chicken and vegetables. Garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately.
# Expert Tips:
01 -
- Cajun seasoning and parmesan melt together for a velvety sauce with just the right kick—it’s the kind of secret upgrade that always has people asking for the recipe.
- This bowl is hearty yet surprisingly simple, and it comes together with pantry staples on even the busiest night.
02 -
- If you rush the rice or skip rinsing, it turns gluey—take the time for this step, it makes all the difference.
- Adding the chicken back into the sauce just before serving keeps it juicy; leaving it too long on the heat can dry it out.
03 -
- Brown the chicken in batches if necessary—crowding the pan causes steaming, not searing.
- Grate the parmesan fresh for the best melt and flavor; pre-grated cheese can make the sauce gritty.