Creamy Cajun Chicken Rice Bowls (Printable)
Cajun-spiced chicken with peppers in a rich cream sauce, piled over fluffy rice for an easy weeknight dinner.
# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken breast, cut into bite-sized 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
# Directions:
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 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 - While the rice cooks, toss the chicken pieces thoroughly with the Cajun seasoning to ensure even coating.
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 on the outside and cooked through. Transfer the chicken to a plate and keep warm.
04 - In the same skillet, add the red and yellow bell peppers, red onion, and minced garlic. Cook over medium heat for 3 to 4 minutes until the vegetables are softened.
05 - Reduce heat to medium-low. Add heavy cream, milk, and cream cheese cubes to the vegetables. Stir constantly until the cream cheese fully melts and the sauce is smooth.
06 - Stir in grated parmesan, smoked paprika, and cayenne pepper. Season with additional salt and black pepper to taste.
07 - Return the cooked chicken, along with any juices, to the skillet. Mix to thoroughly coat the chicken in the creamy sauce. Simmer gently for 2 to 3 minutes until heated through.
08 - Fluff the cooked rice with a fork and divide among four bowls. Top each serving with the creamy Cajun chicken and vegetables. Garnish with chopped fresh parsley and add lemon wedges, if desired. Serve immediately.
# Expert Suggestions:
01 -
- It’s the kind of creamy, bold bowl that makes weeknights taste like a treat without demanding hours at the stove.
- The leftovers reheat beautifully—if you manage to have any left by the end of the night.
02 -
- If you rush the rice or peek while it’s steaming, you risk chewy, uneven grains—patience is key.
- The difference between a silky sauce and a grainy one is stirring frequently as you melt in the cream cheese.
03 -
- Prepping all vegetables ahead makes the actual cooking smooth and enjoyable, instead of frantic.
- Warming the milk and cream a little before adding helps keep the sauce from breaking.