Creamy Cajun Chicken Rice Bowls (Printable)

Tender spicy chicken in a velvety cream sauce served over fluffy rice with colorful vegetables.

# 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

# How To Make:

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 rolling boil, 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. Coat evenly with 1 tbsp Cajun seasoning, smoked paprika, black pepper, and 1/2 tsp salt. Ensure all pieces are well-coated for maximum flavor penetration.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken 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 to an internal temperature of 165°F. Transfer to a plate and reserve.
04 - In the same skillet, add diced onion and bell peppers. Sauté for 3-4 minutes until vegetables begin to soften and develop slight char. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Reduce heat to medium. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in heavy cream and softened cream cheese, whisking continuously until completely smooth and combined. Allow mixture to bubble gently.
06 - Return browned chicken to the skillet along with any accumulated juices. Add remaining 1/2 tbsp Cajun seasoning and grated Parmesan. Stir until sauce thickens slightly and coats the chicken evenly. Simmer for 3-4 minutes, stirring occasionally, until heated through.
07 - Divide fluffy white rice evenly among four serving bowls. Top with generous portions of creamy Cajun chicken and vegetable mixture. Garnish with sliced green onions and fresh chopped parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one pan except the rice, meaning minimal cleanup maximum flavor
  • The sauce comes together with ingredients you probably already have in your fridge
  • Its hearty enough to satisfy but feels elegant enough for company
02 -
  • Dont skip step where you scrape up the browned bits from the pan, theyre packed with flavor
  • The sauce will thicken as it stands off the heat, so dont over-reduce it in the pan
  • If the sauce seems too thick, add a splash more broth or cream until you reach your desired consistency
03 -
  • Season your chicken right before cooking, not hours ahead, to prevent the salt from drawing out moisture
  • Let your cream cheese come to room temperature so it incorporates smoothly into the sauce
  • Reserve some pasta water or extra broth in case you need to thin the sauce later

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