Busy nights call for a simple, comforting meal that the whole family will eat. Creamy Cajun Chicken and Rice Bowls come together fast and feel a little fancy without extra work. You can get a warm, creamy dinner on the table on a weeknight and still have time for homework and baths.
Table of Contents
Why You Will Love This Cajun Chicken Recipe
This recipe uses pantry basics and one skillet, so cleanup stays easy. The Cajun seasoning gives the chicken a flavor that kids usually accept, and the creamy rice calms the spice for picky eaters.
You can prep while the chicken rests, so nothing sits cold on the counter. It feels comforting and homemade, but it does not take hours. That makes it perfect for busy evenings and small celebrations alike.
How to Make Cajun Chicken and Rice Bowl
Ingredients
1 lb chicken breast, 2 tablespoons Cajun seasoning, 1 tablespoon olive oil, 1 cup rice, 2 cups chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, Salt and pepper to taste, Chopped parsley for garnish
Directions
- Season the chicken breasts with Cajun seasoning, salt, and pepper.
- In a skillet, heat olive oil over medium heat and cook the chicken until browned and cooked through, about 6-7 minutes per side. Remove chicken and let rest.
- In the same skillet, add rice and toast for 1-2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
- Stir in heavy cream and Parmesan cheese until smooth.
- Slice the chicken and serve on top of the creamy rice mixture.
- Garnish with parsley before serving.
Creamy Cajun Chicken and Rice Bowls
A simple and comforting meal featuring Cajun chicken served over creamy rice, perfect for busy weeknights.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb chicken breast
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 cup rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Season the chicken breasts with Cajun seasoning, salt, and pepper.
- In a skillet, heat olive oil over medium heat and cook the chicken until browned and cooked through, about 6-7 minutes per side. Remove chicken and let rest.
- In the same skillet, add rice and toast for 1-2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
- Stir in heavy cream and Parmesan cheese until smooth.
- Slice the chicken and serve on top of the creamy rice mixture.
- Garnish with parsley before serving.
Notes
For extra texture, top with toasted breadcrumbs or chopped roasted red peppers. For a lighter option, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Cajun
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
How to Serve
Serve the sliced chicken over the creamy rice right from the skillet for a cozy family-style meal. Add a simple green salad or steamed broccoli to round out the plate.
If you want more texture, top bowls with toasted breadcrumbs or chopped roasted red peppers. For a lighter option, use half-and-half instead of heavy cream and add extra parsley.
How to Store
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Keep the chicken and rice together; the rice will soak up the sauce and taste even better the next day.
To reheat, warm gently on the stove over low heat, stirring often and adding a splash of chicken broth or water if it thickens. You can also microwave individual portions in 45-second bursts, stirring between each burst.
Tips and Variations
- Use thin-cut chicken or pound the breasts slightly so they cook evenly and faster.
- If you like more heat, add 1/2 teaspoon cayenne or a pinch of red pepper flakes while cooking.
- Swap in brown rice if you prefer; increase simmer time and add 10 to 15 minutes of cooking.
- Stir in a handful of frozen peas or chopped spinach at the end for extra color and veggies.
- For less dairy, use Greek yogurt stirred in off the heat instead of heavy cream.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless skinless thighs and adjust cooking time until the internal temperature reaches 165°F.
Q: Is there a gluten-free option?
A: Yes. Rice is naturally gluten-free. Check your Cajun seasoning for any added wheat or filler if you need strict gluten-free.
Q: Can I make this in advance for meal prep?
A: You can. Store in the fridge for up to 3 days and reheat gently. For best texture, add a splash of broth when reheating.
Q: Can I freeze leftovers?
A: You can freeze, but the cream may change texture. Freeze in airtight containers for up to 2 months and thaw in the fridge before reheating.
Conclusion
Give this recipe a try on a busy weeknight when you want something creamy, flavorful, and low fuss. Save this page so you can come back when you need a quick family dinner that feels special.
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