Creamy Cajun Chicken Rice Bowls (Printable Version)
Cajun-seasoned chicken and sautéed peppers in a silky Parmesan cream atop fluffy rice.
# Ingredient List:
→ Chicken
01 - 1 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 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
# Step-by-Step Instructions:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, chicken broth, and salt. Bring to a boil, cover, and reduce heat to low. Simmer 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 - Combine the chicken with Cajun seasoning in a bowl, ensuring the 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 fully cooked. Transfer chicken to a plate and keep warm.
04 - In the same skillet, add the diced bell peppers, chopped onion, and minced garlic. Cook for 3 to 4 minutes until softened.
05 - Reduce heat to medium-low. Add the heavy cream, milk, and cream cheese to the cooked vegetables. Stir until the cream cheese melts and the sauce becomes smooth.
06 - Stir in grated parmesan, smoked paprika, and optional cayenne pepper. Adjust seasoning with salt and freshly ground black pepper as needed.
07 - Return the cooked chicken and any juices to the skillet. Stir to coat the chicken in the creamy sauce and simmer gently for 2 to 3 minutes until heated through.
08 - Fluff the rice and divide among four serving bowls. Top with the creamy Cajun chicken mixture. Garnish with chopped parsley and lemon wedges if desired. Serve immediately.
# Tips from hearthlykitchen:
01 -
- This bowl is rich, bold, and hits just the right balance between creamy comfort and a gentle kick of spice.
- I love that you can adjust the heat or swap the protein for whatever is hiding in your fridge—it never gets old.
02 -
- Don’t rush the step where the cream cheese melts—if you crank the heat, the sauce can split and turn grainy.
- Stirring the rice just before serving keeps it light and fluffy—it’s worth the extra thirty seconds.
03 -
- If you’re doubling the recipe, brown the chicken in batches for the best crust.
- Warming the cream and milk before adding helps the sauce come together even faster and silkier.