Creamy Cajun Chicken Rice (Printer-Friendly)
Tender Cajun-spiced chicken atop creamy parmesan-infused rice with a buttery, flavorful sauce and a southern kick.
# What You'll Need:
→ Protein
01 -
2 boneless skinless chicken breasts, thinly sliced
→ Seasonings
02 -
2 tablespoons Cajun seasoning blend
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon freshly ground black pepper
06 -
1/2 teaspoon paprika
→ Dairy
07 -
3 tablespoons unsalted butter
08 -
1 cup heavy whipping cream
09 -
1/2 cup grated Parmesan cheese
→ Others
10 -
2 tablespoons olive oil
11 -
2 cups cooked jasmine or long-grain rice
# Steps to Follow:
01 -
Cook rice according to package instructions. If chicken breasts are thick, slice horizontally for even cooking. Season chicken evenly with Cajun seasoning, onion powder, garlic powder, and black pepper.
02 -
Heat olive oil in a skillet over medium-high heat. Place chicken slices in the skillet and cook undisturbed for 3 to 4 minutes per side, until internal temperature reaches 165°F. Remove chicken and set aside.
03 -
Wipe excess oil from the skillet. Melt butter over medium heat then gradually whisk in heavy cream. Add extra Cajun seasoning, paprika, and black pepper to taste. Stir in Parmesan until the sauce thickens and is creamy. Remove from heat and reserve most of the sauce in a bowl, leaving some in the skillet.
04 -
Add cooked rice to the skillet with remaining sauce and stir to coat evenly. Thinly slice the chicken and arrange over the rice. Drizzle with additional creamy sauce before serving.
# Extra Suggestions:
01 -
Toast Cajun seasoning slightly in the skillet before cooking chicken to deepen flavor. Use a thermometer to ensure chicken reaches safe internal temperature.
02 -
Stir sauce gently over low heat to prevent curdling. Adjust spice level by varying Cajun seasoning and paprika amounts.