Creamy Cajun Chicken & Rice
Creamy Cajun Chicken & Rice
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon Cajun seasoning, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning, remaining from chicken seasoning
- 1 tablespoon cream cheese, optional, for extra creaminess
- 1 teaspoon lemon juice
For Serving
- 4 cups cooked white rice, warm
- 2 tablespoons chopped parsley
Instructions
- 1
Pat the boneless, skinless chicken breasts dry thoroughly with paper towels. Season both sides of the chicken with 1 tablespoon of Cajun seasoning, garlic powder, paprika, salt, and black pepper.
⏱️ 3 min
- 2
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat for 1–2 minutes, until the butter is melted and shimmering.
⏱️ 2 min
- 3
Carefully add the seasoned chicken breasts to the hot skillet. Cook for 5–6 minutes per side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C).
⏱️ 12 min
- 4
Transfer the cooked chicken to a plate and allow it to rest while you prepare the sauce. This helps keep the chicken juicy.
⏱️ 1 min
- 5
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet, allowing it to melt.
⏱️ 1 min
- 6
Add the diced onion and diced red bell pepper to the skillet. Cook for 3–4 minutes, stirring often, until the vegetables have softened.
⏱️ 4 min
- 7
Stir in the minced garlic and cook for an additional 30 seconds, just until it becomes fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 8
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet with a wooden spoon. These bits add flavor to the sauce.
⏱️ 1 min
- 9
Stir in the heavy cream, grated Parmesan cheese, the remaining 1 tablespoon of Cajun seasoning, cream cheese (if using), and lemon juice. Mix until well combined.
⏱️ 1 min
- 10
Bring the sauce to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until it is smooth and slightly thickened.
⏱️ 5 min
- 11
Slice the rested chicken breasts into strips or bite-sized pieces.
⏱️ 2 min
- 12
Return the sliced chicken to the skillet with the creamy Cajun sauce. Spoon the sauce over the chicken and allow it to heat through for 1–2 minutes.
⏱️ 2 min
- 13
Serve the creamy Cajun chicken immediately over warm cooked white rice. Garnish with chopped parsley and add extra sauce over each plate as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Chicken & Rice
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon Cajun seasoning, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning, remaining from chicken seasoning
- 1 tablespoon cream cheese, optional, for extra creaminess
- 1 teaspoon lemon juice
For Serving
- 4 cups cooked white rice, warm
- 2 tablespoons chopped parsley
Instructions
- 1
Pat the boneless, skinless chicken breasts dry thoroughly with paper towels. Season both sides of the chicken with 1 tablespoon of Cajun seasoning, garlic powder, paprika, salt, and black pepper.
⏱️ 3 min - 2
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat for 1–2 minutes, until the butter is melted and shimmering.
⏱️ 2 min - 3
Carefully add the seasoned chicken breasts to the hot skillet. Cook for 5–6 minutes per side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C).
⏱️ 12 min - 4
Transfer the cooked chicken to a plate and allow it to rest while you prepare the sauce. This helps keep the chicken juicy.
⏱️ 1 min - 5
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet, allowing it to melt.
⏱️ 1 min - 6
Add the diced onion and diced red bell pepper to the skillet. Cook for 3–4 minutes, stirring often, until the vegetables have softened.
⏱️ 4 min - 7
Stir in the minced garlic and cook for an additional 30 seconds, just until it becomes fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 8
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet with a wooden spoon. These bits add flavor to the sauce.
⏱️ 1 min - 9
Stir in the heavy cream, grated Parmesan cheese, the remaining 1 tablespoon of Cajun seasoning, cream cheese (if using), and lemon juice. Mix until well combined.
⏱️ 1 min - 10
Bring the sauce to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until it is smooth and slightly thickened.
⏱️ 5 min - 11
Slice the rested chicken breasts into strips or bite-sized pieces.
⏱️ 2 min - 12
Return the sliced chicken to the skillet with the creamy Cajun sauce. Spoon the sauce over the chicken and allow it to heat through for 1–2 minutes.
⏱️ 2 min - 13
Serve the creamy Cajun chicken immediately over warm cooked white rice. Garnish with chopped parsley and add extra sauce over each plate as desired.
⏱️ 1 min