Creamy Cajun Chicken Rice Bowls (Print View)

Tender chicken in a rich, spicy cream sauce served over fluffy white rice for a comforting weeknight meal.

# What You 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 Steps:

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, reduce heat to low, cover tightly, and simmer for 15 minutes until water 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. Toss chicken pieces thoroughly until evenly coated with the spice mixture.
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 on all sides and cooked through to an internal temperature of 165°F. Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced onion and bell peppers. Sauté for 3–4 minutes until vegetables begin to soften and onions become translucent. Add minced garlic and cook for 1 additional minute until fragrant, being careful not to burn the garlic.
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. Continue stirring until the cream cheese melts completely and the 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 the chicken is evenly coated and the sauce thickens slightly. Simmer for 3–4 minutes to allow flavors to meld together.
07 - Divide the cooked fluffy rice evenly among four serving bowls. Spoon the creamy Cajun chicken mixture generously over the rice, ensuring each serving gets plenty of sauce and vegetables. Garnish with sliced green onions and fresh chopped parsley. Serve immediately while hot.

# Expert Hints:

01 -
  • The sauce is velvety and clings to every single bite of chicken
  • You probably have everything in your pantry right now
  • It looks impressive but is actually incredibly forgiving
02 -
  • Dont be tempted to skip searing the chicken first or you'll miss that texture contrast
  • The sauce continues thickening off the heat, so remove it slightly earlier than you think
  • If your Cajun seasoning is salty, taste the sauce before adding extra salt at the end
03 -
  • Let your cream cheese soften completely before adding it to avoid lumpy sauce
  • If the sauce becomes too thick, splash in a little more chicken broth

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