Fiesta Creamy Cajun Chicken & Rice Bowls
This one-pan wonder transforms simple ingredients into a bowl where every grain of rice is coated in a velvety, flavor-packed sauce and every bite of chicken is tender and zesty. It’s the ultimate high-protein comfort food bowl, surprisingly easy to pull off on a weeknight and ready in about 30 minutes.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning, plus more to taste
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 4 cups cooked long-grain white rice, for serving
- 2 tablespoons fresh parsley or green onions, chopped, for garnish
Instructions
- Pat the chicken cubes completely dry with a paper towel. In a mixing bowl, toss the chicken with a generous amount of Cajun seasoning until every piece is well-coated.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the chopped onion and bell pepper to the same skillet and sauté for 4-5 minutes, until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Reduce the heat to low and slowly stir in the heavy cream.
- Once the cream is incorporated, stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and slightly thickened. Do not let the sauce boil.
- Return the seared chicken and any accumulated juices back to the skillet. Stir everything together to coat the chicken in the creamy sauce. Let it simmer gently for 2-3 minutes for the flavors to meld.
- Taste the sauce and adjust seasoning with more Cajun seasoning, salt, or pepper if needed.
- To serve, spoon a generous amount of cooked rice into each bowl. Ladle the creamy Cajun chicken and sauce over the top and garnish with fresh parsley or green onions.
Notes
Variations & Tips: For extra flavor, add sliced andouille sausage with the vegetables. A squeeze of fresh lime juice at the end brightens the dish. Use boneless chicken thighs or shrimp instead of breasts. Avoid boiling the sauce after adding cream and cheese to prevent it from breaking. For storage, keep leftovers in an airtight container in the refrigerator for up to 4 days.