Creamy Cajun Chicken Rice Bowls (Printable)
Cajun-spiced chicken and sautéed peppers in a creamy parmesan sauce, served over fluffy rice for a cozy, quick meal.
# What You’ll Need:
→ For the Chicken
01 - 1.3 pounds boneless, skinless chicken breast, cut into bite-size pieces
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ For the 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
→ For the 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, to taste
18 - Freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - Lemon wedges (optional)
# How-To Steps:
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, cover, then reduce heat and simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Toss the chicken pieces with Cajun seasoning until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, turning occasionally, until golden and fully cooked. Transfer the chicken to a plate and keep warm.
04 - In the same skillet, add the diced bell peppers, chopped onion, and minced garlic. Sauté for 3 to 4 minutes until vegetables are tender.
05 - Reduce the heat to medium-low. Stir in heavy cream, milk, and cubed cream cheese. Cook, stirring, until the cheese melts and the sauce becomes smooth.
06 - Add grated parmesan, smoked paprika, and cayenne pepper. Season with salt and freshly ground black pepper to taste.
07 - Return the cooked chicken and any accumulated juices to the skillet. Stir well to coat the chicken in the sauce and simmer gently for 2 to 3 minutes until fully heated through.
08 - Fluff the cooked rice with a fork and divide among four bowls. Top each with the creamy Cajun chicken mixture. Garnish with chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- This bowl hides a rich, creamy sauce under those spices—truly a secret that wows guests every single time.
- It comes together all in one pan (apart from the rice), which means less mess and more time to savor it.
02 -
- Don’t skip rinsing the rice—I once did, and ended up with a sticky, disappointing mess.
- Let the cream cheese warm up to room temperature before adding to the pan (it melts faster and won’t clump).
03 -
- If you’re feeding a crowd, double the sauce; no one’s ever complained about too much.
- Warming up the bowls before serving keeps everything piping hot longer and feels a bit luxurious.