Go Back
A bowl of creamy Cajun chicken and vegetables over white rice topped with fresh parsley
Print Recipe

Creamy Cajun Chicken and Rice Bowls

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 620kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons Cajun seasoning, divided
  • 1 tablespoon olive oil
  • 2 cups long -grain white rice, cooked
  • 1 medium red bell pepper, diced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  • In a large bowl, toss the chicken cubes with 1 tablespoon of Cajun seasoning until evenly coated.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, approximately 6 to 8 minutes. Remove chicken from the skillet and set aside.
  • In the same skillet, add the diced onion and bell pepper. Sauté for 4 to 5 minutes until the vegetables have softened.
  • Add the minced garlic to the skillet and cook for 60 seconds until fragrant.
  • Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  • Whisk in the heavy cream and the remaining 1 tablespoon of Cajun seasoning. Bring to a light simmer and cook for 3 to 5 minutes until the sauce begins to thicken.
  • Reduce heat to low and stir in the grated Parmesan cheese until fully melted and integrated into the sauce.
  • Return the cooked chicken to the skillet and toss thoroughly to coat in the creamy sauce.
  • Divide the cooked rice into four bowls. Top each with the creamy Cajun chicken mixture.
  • Garnish with fresh parsley and serve immediately.