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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a velvety Cajun cream sauce that coats the rice and holds together thick, not runny. Sliced chicken is pan-cooked, then the peppers and garlic simmer in broth and heavy cream before corn finishes the sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast slice thin
  • 1 tbsp Cajun seasoning divided
  • 2 tbsp butter
  • 0.5 tsp smoked paprika
Rice and vegetables
  • 2 cup long grain rice cooked
  • 1 red bell pepper diced
  • 1 cup corn kernels
  • 4 cloves garlic minced
  • 0.25 cup green onions for serving
  • 0.25 cup parsley for serving
Cajun cream sauce
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese cubed
  • 1 tbsp Cajun seasoning remaining 1 tbsp
  • 0.25 tsp smoked paprika for addition
  • 0.25 salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the Cajun chicken
  1. Season the chicken slices with 1 tablespoon Cajun seasoning. Cook in butter over medium-high heat for 4-5 minutes per side until cooked through, then remove to a plate and slice.
Make the Cajun cream sauce base
  1. Sauté the red bell pepper and garlic in the same pan for 3 minutes. Stir in the remaining Cajun seasoning and smoked paprika.
  2. Add the chicken broth and heavy cream to the pan and stir to combine. Reduce to a steady simmer and stir in the cubed cream cheese until fully melted.
Finish the sauce and assemble
  1. Add the corn and simmer for 5 minutes, stirring occasionally, until the sauce is creamy and coats the back of a spoon.
  2. Serve the sauce over the cooked long grain rice. Top with the sliced Cajun chicken and garnish with green onions and parsley.

Notes

Pro tip: If your sauce looks thin, keep it at a gentle simmer until it thickens and clings to the spoon. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freeze the chicken and sauce only (rice texture can soften) for up to 2 months. For a lighter option, use half-and-half instead of heavy cream and reduce the simmer time by a few minutes to prevent separation.