Broccoli & Cheddar Rice with Cajun Chicken and Garlic Cream Sauce
Broccoli & Cheddar Rice with Cajun Chicken and Garlic Cream Sauce
Ingredients
For the Cajun Chicken
- 1 1/2 pounds chicken breasts, sliced into 1/2-inch thick cutlets
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Garlic Cream Sauce
- 1 tablespoon butter
- 4 garlic, cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/8 teaspoon red pepper flakes, optional, or to taste
For the Broccoli & Cheddar Rice
- 3 cups white rice, cooked
- 2 cups broccoli florets, steamed or cooked until tender-crisp
- 1 1/2 cups cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon butter
- 1/4 cup milk
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the sliced chicken cutlets with 1 tablespoon of olive oil, Cajun seasoning, smoked paprika, onion powder, garlic powder, and dried oregano. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 5 min
- 2
Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 10 min
- 3
Start the garlic cream sauce: In the same skillet used for the chicken, reduce the heat to medium. Add 1 tablespoon of butter and allow it to melt. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Simmer the sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 5
Thicken and season the sauce: Stir in the grated Parmesan cheese. Season with salt, black pepper, and red pepper flakes (if using). Continue to simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly to your desired consistency. Remove from heat.
⏱️ 5 min
- 6
Prepare the broccoli and cheddar rice: In a large mixing bowl, combine the cooked white rice, steamed broccoli florets, and shredded cheddar cheese. Add garlic powder, onion powder, salt, and black pepper. Add 1 tablespoon of butter and 1/4 cup of milk.
⏱️ 5 min
- 7
Combine the rice mixture: Mix all the ingredients thoroughly until the butter is melted, the cheese is fully incorporated and melted, and everything is well combined and heated through.
⏱️ 5 min
- 8
Assemble and serve: Spoon a generous portion of the broccoli and cheddar rice onto individual plates. Arrange the cooked Cajun chicken slices on top of the rice. Generously drizzle the garlic cream sauce over the chicken and rice. Garnish with chopped fresh parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli & Cheddar Rice with Cajun Chicken and Garlic Cream Sauce
For the Cajun Chicken
- 1 1/2 pounds chicken breasts, sliced into 1/2-inch thick cutlets
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Garlic Cream Sauce
- 1 tablespoon butter
- 4 garlic, cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/8 teaspoon red pepper flakes, optional, or to taste
For the Broccoli & Cheddar Rice
- 3 cups white rice, cooked
- 2 cups broccoli florets, steamed or cooked until tender-crisp
- 1 1/2 cups cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon butter
- 1/4 cup milk
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the sliced chicken cutlets with 1 tablespoon of olive oil, Cajun seasoning, smoked paprika, onion powder, garlic powder, and dried oregano. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 10 min - 3
Start the garlic cream sauce: In the same skillet used for the chicken, reduce the heat to medium. Add 1 tablespoon of butter and allow it to melt. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Simmer the sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 5
Thicken and season the sauce: Stir in the grated Parmesan cheese. Season with salt, black pepper, and red pepper flakes (if using). Continue to simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly to your desired consistency. Remove from heat.
⏱️ 5 min - 6
Prepare the broccoli and cheddar rice: In a large mixing bowl, combine the cooked white rice, steamed broccoli florets, and shredded cheddar cheese. Add garlic powder, onion powder, salt, and black pepper. Add 1 tablespoon of butter and 1/4 cup of milk.
⏱️ 5 min - 7
Combine the rice mixture: Mix all the ingredients thoroughly until the butter is melted, the cheese is fully incorporated and melted, and everything is well combined and heated through.
⏱️ 5 min - 8
Assemble and serve: Spoon a generous portion of the broccoli and cheddar rice onto individual plates. Arrange the cooked Cajun chicken slices on top of the rice. Generously drizzle the garlic cream sauce over the chicken and rice. Garnish with chopped fresh parsley before serving.
⏱️ 5 min