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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a velvety Cajun cream sauce, simmered until it coats the back of a spoon. Thin-sliced chicken cooks in butter, then gets served over fluffy long-grain rice with corn and peppers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 1.5 lb chicken breast slice thin
  • 2 tbsp Cajun seasoning divided; use 1 tbsp for chicken and the rest in the sauce
  • 1 tbsp butter for cooking chicken
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese cubed; helps thicken sauce
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
Rice and vegetables
  • 2 cup long grain rice cook before assembling
  • 1 red bell pepper red bell pepper diced
  • 1 cup corn kernels
  • 4 cloves garlic minced
  • 1 green onions for serving
  • 1 parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken breast with 1 tablespoon Cajun seasoning. Heat the butter in a cast iron skillet over medium-high heat and cook the chicken 4-5 minutes per side until cooked through, then remove and slice.
Build the Cajun cream sauce
  1. In the same skillet, sauté the diced red bell pepper and minced garlic for 3 minutes. Add the remaining Cajun seasoning and the smoked paprika and stir to coat.
  2. Pour in the chicken broth and stir in the heavy cream. Add the cream cheese cubes and cook until melted, stirring until smooth.
  3. Add the corn kernels and simmer for 5 minutes, stirring occasionally, until the sauce is creamy and coats the back of a spoon.
Assemble the bowls
  1. Spoon the creamy Cajun sauce over the cooked long grain rice. Top each bowl with sliced Cajun chicken and finish with green onions and parsley.

Notes

Pro tip: Let the sauce simmer until it lightly coats a spoon—if it looks thin, give it an extra 1-2 minutes. Store leftovers covered in the fridge up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing: yes, freeze the chicken and sauce separately from rice up to 2 months, then reheat and warm rice fresh. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture will be slightly less rich).