Creamy Cajun Chicken and Rice
Creamy Cajun Chicken and Rice bowls are a quick, indulgent dinner featuring bold Cajun spices, a silky Parmesan sauce, and simple cooked rice, perfect for family meals or impressing guests.
Ingredients
For the Chicken
- 2 pieces chicken breasts (about 1 to 1¼ lb total) You can use boneless thighs as a substitute.
- 2 tablespoons Cajun seasoning Adjust to taste.
- to taste Salt and pepper Be light on salt as Parmesan adds saltiness.
- 1 tablespoon olive oil Neutral oil or butter can also be used.
For the Sauce
- 1 cup heavy cream For a lighter sauce, substitute half-and-half.
- 1 cup grated Parmesan cheese Use freshly grated for best melt and flavor.
For Serving
- 2 cups cooked rice White, brown, or jasmine work well.
- to taste Chopped parsley For garnish.
Instructions
Preparation
- Pat the chicken dry with paper towels and rub both sides evenly with Cajun seasoning and a little salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the chicken and cook undisturbed for about 6–7 minutes per side, or until a deep golden crust forms and the internal temperature reaches 165°F (75°C).
- Transfer the chicken to a cutting board and let it rest for 5–8 minutes to keep the juices locked in.
Cooking the Sauce
- Return the skillet to medium-low heat. Pour in the heavy cream and scrape up any browned bits from the pan. Bring the cream to a gentle simmer—do not boil aggressively.
- Stir in the grated Parmesan a handful at a time until the sauce is smooth and slightly thickened. Adjust seasoning to taste. If the sauce is too thin, simmer 1–2 more minutes or whisk in a teaspoon of cornstarch dissolved in a tablespoon of cold water.
Serving
- Slice the rested chicken against the grain. Arrange rice in bowls, top with sliced chicken, and spoon the creamy Cajun sauce over everything. Garnish with chopped parsley and serve hot.
Notes
Store leftovers in airtight containers for up to 3-4 days. Reheat gently with a splash of milk or water. For freezing, store chicken and sauce separately for up to 2 months.