why make this recipe
Creamy Cajun Chicken and Rice Bowls are a delightful meal that combines tender chicken with rich flavors. This dish is not just tasty, but it is also simple to prepare. The blend of Cajun spices adds a kick that makes every bite exciting. It’s perfect for busy weeknights or any time you want to impress your family or friends without spending hours in the kitchen.
how to make Creamy Cajun Chicken and Rice Bowls
Ingredients:
- Chicken breasts
- Cajun seasoning
- Parmesan cheese
- Heavy cream
- Rice (white or brown)
- Olive oil
- Garlic
- Onion
- Salt
- Pepper
- Green onions (for garnish)
Directions:
- Cook the rice according to package instructions.
- Season the chicken breasts with Cajun seasoning, salt, and pepper.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
- Add the chicken breasts to the skillet and cook until fully cooked, about 5-7 minutes per side.
- Remove the chicken and slice it.
- In the same skillet, add heavy cream and Parmesan cheese, stirring until smooth.
- Return the sliced chicken to the skillet and coat with the sauce.
- Serve the creamy Cajun chicken over a bed of rice, garnished with green onions.
how to serve Creamy Cajun Chicken and Rice Bowls
Serve the creamy Cajun chicken over a generous scoop of rice. You can add extra green onions on top for a nice touch and a bit of crunch. This dish goes well with a side salad or some steamed vegetables for a complete meal.
how to store Creamy Cajun Chicken and Rice Bowls
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3 to 4 days. When you are ready to eat them, reheat in the microwave or on the stovetop until hot.
tips to make Creamy Cajun Chicken and Rice Bowls
- For extra flavor, marinate the chicken in the Cajun seasoning for a few hours before cooking.
- Use freshly grated Parmesan cheese for a creamier sauce.
- Adjust the Cajun seasoning according to your spice preference.
Make-Ahead & Meal-Prep Guide
Season ahead: Rub chicken with Cajun seasoning (and 1 Tbsp oil) up to 24 hours in advance; cover and refrigerate.
Cook rice early: Rice holds well—cook, cool fast, and refrigerate up to 4 days. Reheat with a splash of broth.
Sauce shortcut: Simmer cream + Parmesan until velvety, cool, and refrigerate in a jar up to 3 days. Rewarm gently on low and whisk smooth.
Pack bowls: Layer rice ➝ sliced chicken ➝ a few spoonfuls of sauce. Keep green onions separate. Reheat 1–2 min (microwave), then top and serve.
Freeze friendly: Freeze sliced, cooked chicken in sauce (no rice) up to 2 months. Thaw overnight; rewarm gently with a bit of broth.
variation
You can make this dish with shrimp or sausage instead of chicken for a different twist. You could also add vegetables like bell peppers or spinach for extra nutrition.
FAQs
Can I make this as a one-pot meal with the rice?
Yes. After sautéing aromatics and searing chicken, remove chicken, add 1 cup rice + 2 cups broth to the skillet, simmer covered until rice is tender, then return sliced chicken and pour in cream/Parmesan. Warm through gently.
Thighs or breasts—which is better?
Thighs are more forgiving and stay juicier. If using breasts, pull them at 160–165°F (71–74°C) and slice immediately to keep them moist.
How do I make it dairy-free?
Swap heavy cream with full-fat coconut milk and Parmesan with a dairy-free Parmesan or 2–3 Tbsp nutritional yeast. Thicken with a cornstarch slurry if needed.
How spicy is it—and how do I adjust?
Most store Cajun blends are medium. For milder, use 1 Tbsp seasoning and skip cayenne. For spicier, add ¼–½ tsp cayenne or hot sauce to taste.
Creamy Cajun Chicken and Rice Bowls
Ingredients
Main ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Cajun seasoning Adjust according to spice preference
- 1 cup Parmesan cheese Freshly grated for a creamier sauce
- 1 cup Heavy cream
- 2 cups Rice (white or brown) Brown rice may take longer to cook
- 2 tablespoons Olive oil
- 2 cloves Garlic Chopped
- 1 medium Onion Chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Green onions For garnish
Instructions
Preparation
- Cook the rice according to package instructions.
- Season the chicken breasts with Cajun seasoning, salt, and pepper.
Cooking
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
- Add the chicken breasts to the skillet and cook until fully cooked, about 5-7 minutes per side.
- Remove the chicken and slice it.
- In the same skillet, add heavy cream and Parmesan cheese, stirring until smooth.
- Return the sliced chicken to the skillet and coat with the sauce.
Serving
- Serve the creamy Cajun chicken over a bed of rice, garnished with green onions.