Creamy Cajun Chicken Bowls (Printable version)
Tender Cajun chicken and sautéed peppers in a creamy Parmesan sauce over fluffy rice—ready in about 50 minutes.
# Ingredient list:
→ Chicken
01 - 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
# Directions:
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, then cover and simmer over low heat for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and allow to steam, covered, for 5 minutes.
02 - Toss the chicken pieces thoroughly with Cajun seasoning until all sides are evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and keep warm.
04 - In the same skillet, add red and yellow bell peppers, red onion, and garlic. Cook for 3 to 4 minutes until the vegetables are softened.
05 - Reduce heat to medium-low. Add heavy cream, milk, and cream cheese to the softened vegetables. Stir constantly until the cream cheese melts and the mixture becomes smooth.
06 - Fold in parmesan cheese, smoked paprika, and cayenne pepper. Taste and adjust seasoning with salt and black pepper as necessary.
07 - Return cooked chicken, along with any juices, to the skillet. Stir to coat evenly with the creamy sauce. Simmer gently for 2 to 3 minutes until heated through.
08 - Fluff the rice with a fork and divide among four bowls. Top each serving with the creamy Cajun chicken mixture. Garnish with chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Tips:
01 -
- The creaminess balances out the Cajun kick in a way that feels like a little culinary secret just for you.
- It’s a one-pan wonder (plus a pot for rice) that comes together faster than you’d expect, which is a real lifesaver after work.
02 -
- One time, I rushed the cream cheese and dropped it straight from the fridge—it took ages to melt and left little lumps, so now I always let it warm up first.
- The first time I skimped on rinsing the rice, I ended up with a sticky mess instead of soft, separate grains; never skip that step.
03 -
- Let the chicken rest before cutting to keep every bite juicy.
- Gradually add cream cheese so the sauce is always silky, never grainy.