Creamy Cajun Chicken Rice Bowls (Print Version)

Spicy, creamy chicken with vegetables 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 more to taste
17 - 1 tbsp olive oil

→ Garnishes

18 - Sliced green onions
19 - Fresh parsley, chopped

# Step-by-Step Guide:

01 - Rinse the rice under cold water until water runs clear. Combine rice, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to a rolling boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
02 - Pat chicken pieces dry with paper towels. In a medium bowl, combine 1 tbsp Cajun seasoning, smoked paprika, black pepper, and 1/2 tsp salt. Add chicken pieces and toss until evenly coated on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer without overcrowding. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer chicken to a plate and set aside.
04 - In the same skillet over medium heat, add diced red onion and bell peppers. Sauté for 3-4 minutes until vegetables begin to soften and edges are slightly charred. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Pour chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Reduce heat to medium-low and stir in heavy cream and softened cream cheese. Continue stirring until cream cheese melts completely and sauce becomes smooth and bubbly.
06 - Return browned chicken to the skillet along with any accumulated juices. Add remaining 1/2 tbsp Cajun seasoning and grated Parmesan cheese. Stir gently until sauce coats everything evenly and chicken is heated through. Simmer for 3-4 minutes until sauce reaches desired consistency.
07 - Divide fluffy white rice evenly among 4 serving bowls. Spoon generous portions of creamy Cajun chicken and vegetables over the rice. Garnish with fresh sliced green onions and chopped parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The sauce clings to every grain of rice like it's known it for years
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • The Cajun spice blend hits that perfect sweet spot between warming and wake-you-up spicy
02 -
  • The sauce thickens as it cools, so don't panic if it looks slightly thin in the pan
  • Room temperature cream cheese incorporates much more smoothly than cold from the fridge
  • Let the chicken get properly golden when searing, that's where half the flavor lives
03 -
  • Pat the chicken completely dry before seasoning for the best sear
  • Let the sauce simmer for an extra minute if it seems too thin, it will thicken nicely
  • Taste the sauce before serving, some Cajun seasoning blends are saltier than others

Go Back