Go Back

Creamy Cajun Chicken and Rice Bowls

A comforting dish featuring tender chicken over fluffy rice, bathed in a silky, paprika-streaked sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Chicken thighs work for deeper flavor.
  • 2 tablespoons Cajun seasoning Make your own with paprika, garlic powder, onion powder, oregano, thyme, and cayenne.
  • 2 tablespoons olive oil or butter Butter gives a richer finish.
  • 1 medium onion, finely chopped Adds sweet depth.
  • 3 cloves garlic, minced The aroma that makes everyone gather.
  • 1 red bell pepper, diced For color and sweetness.
  • 1 cup long-grain white rice Jasmine or basmati give fragrant results; use brown rice for a heartier texture (adjust cooking time).
  • 2.5 cups chicken broth Use low-sodium if preferred.
  • 1 cup heavy cream or half-and-half Use Greek yogurt instead of sour cream for a lighter option.
  • 1 cup diced tomatoes with juices (canned or fresh) They brighten the sauce.
  • 0.5 cup grated Parmesan cheese Optional for extra creaminess.
  • Salt and black pepper To taste.
  • Fresh parsley or green onions For garnish.

Method
 

Preparation
  1. Toss the cut chicken with Cajun seasoning, a pinch of salt, and black pepper. Let it sit for 5 minutes.
  2. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and brown for 2 to 3 minutes per side until golden. Remove and set aside.
Cooking
  1. Lower the heat to medium and sauté onion until translucent and soft, about 4 minutes.
  2. Add garlic and red bell pepper and cook until fragrant.
  3. Stir in the rice to coat with the onion and pepper mixture for a minute.
  4. Pour in chicken broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  5. Return the browned chicken to the pan, cover, and reduce heat to low. Let simmer for about 15 minutes.
  6. Stir in the heavy cream and Parmesan if using. Cook uncovered for another 2 to 3 minutes.
  7. Check seasoning and add more Cajun seasoning or salt if needed. Garnish with parsley or green onions and serve immediately.

Notes

For a dairy-free version, swap cream for full-fat coconut milk. Serve with a crisp green salad and warm crusty bread. This dish shines at casual dinners, potlucks, and any moment when you want a simple dinner to feel like a celebration.