Go Back

Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a rich Cajun cream sauce that coats the back of a spoon. Thin-sliced chicken sears quickly, then simmers in a smooth cream cheese–enriched sauce over fluffy long-grain rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast sliced thin
  • 2 tbsp Cajun seasoning divided
  • 1 salt to taste
  • 2 tbsp butter
Rice
  • 2 cup long grain rice cooked
Vegetables
  • 1 red bell pepper diced
  • 1 cup corn kernels
  • 4 garlic cloves minced
  • 1 tbsp green onions for serving
Cream Sauce
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese cubed
  • 0.5 tsp smoked paprika
  • 1 tbsp parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice the chicken
  1. Season the sliced chicken breast with 1 tablespoon Cajun seasoning and salt to taste. Cook in butter over medium-high heat for 4-5 minutes per side until cooked through, then remove to a plate and slice.
Build the Cajun cream sauce
  1. Sauté the red bell pepper and minced garlic in the same pan over medium-high heat for 3 minutes. Stir in the remaining Cajun seasoning and smoked paprika.
  2. Add the chicken broth and heavy cream, then stir until combined. Bring to a simmer and cook just until smooth, then stir in the cubed cream cheese until melted.
  3. Add the corn kernels to the sauce and simmer for 5 minutes. Keep simmering until the sauce is creamy and coats the back of a spoon.
Assemble the bowls
  1. Serve the creamy Cajun sauce over the cooked long grain rice. Top with the sliced Cajun chicken and finish with green onions and parsley.

Notes

Pro tip: use sliced thin chicken and keep the skillet hot for quick searing, then simmer the sauce briefly so it stays glossy and coats the rice. Store leftovers in the fridge up to 3 days in a covered container; reheat gently in a skillet over low heat with a splash of broth or cream. Freezing is not ideal because cream cheese sauce can split when thawed. For a dairy-light swap, use half-and-half plus a smaller amount of light cream cheese, though the sauce may be slightly less thick.