If you are looking for a meal that packs a punch of flavor while delivering ultimate comfort, these Creamy Cajun Chicken & Rice Bowls are it. This recipe combines tender, spice-rubbed chicken with fluffy, savory rice, all tied together by a rich Cajun-infused cream sauce.
The beauty of this dish is how the flavors layer on top of each other from the sautéed red onions in the rice to the “fond” (browned bits) from the chicken that gets whisked into the cream sauce. It’s bold, zesty, and incredibly satisfying.
Recipe Details
- Flavor Profile: Zesty and smoky with a mild-to-medium heat, balanced by a buttery, rich cream sauce.
- Texture: Fluffy, broth-simmered rice topped with juicy seared chicken and a velvety, smooth sauce.
- Time: 10 minutes prep, 35 minutes cook time.
- Difficulty: Intermediate.
What You’ll Need
To make this recipe, you will need a large pot with a tight-fitting lid for the rice and a large non-stick skillet for searing the chicken and simmering the sauce. A meat thermometer is highly recommended to ensure the chicken stays juicy and reaches exactly 165°F.
Ingredient Notes
- Cajun Seasoning: Different brands of Cajun seasoning vary wildly in salt content. If your seasoning is “salt-forward,” you may want to reduce any additional salt in the recipe.
- Long-Grain White Rice: This type of rice stays fluffy and distinct. Rinsing it before cooking will help remove excess starch and prevent the bowls from becoming gummy.
- Heavy Whipping Cream: This is essential for the sauce. It thickens naturally as it simmers and creates that luxurious “bowl” experience.
- Chicken Broth: Simmering the rice in broth instead of water adds a deep savory base that complements the spices.
Add-ins and Substitutions
- Protein Swaps: You can easily substitute the chicken for shrimp or smoked andouille sausage. If using shrimp, reduce the cooking time to 2-3 minutes per side.
- Vegetables: Add chopped bell peppers or celery to the onion sauté for a traditional Cajun flavor base.
- Lower Fat: You can use half-and-half instead of heavy cream, but you may need to simmer the sauce a few minutes longer to reach the desired thickness.
- Extra Heat: Add a pinch of cayenne pepper or a dash of hot sauce to the cream sauce for an extra kick.
How to Make Creamy Cajun Chicken & Rice Bowls
- Sauté the Onions: In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced red onion and cook, stirring occasionally, until softened (about 3-4 minutes). Add the minced garlic and cook for 1 more minute until fragrant.
- Toast the Rice: Stir in the uncooked rice and 1 tablespoon of Cajun seasoning. Toss well to ensure the rice is evenly coated with the spices and butter.
- Simmer the Rice: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 20-25 minutes. Do not lift the lid! Once the liquid is absorbed and the rice is tender, remove from heat.
- Sear the Chicken: While the rice simmers, toss the chicken pieces with the remaining tablespoon of Cajun seasoning in a bowl. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken and cook for 8-10 minutes, flipping halfway through, until golden brown and cooked to 165°F. Transfer chicken to a plate and tent with foil.
- Make the Sauce: In the same skillet (keep all those flavorful browned bits!), add the remaining 2 tablespoons of butter. Once melted, add the garlic and cook for 1 minute. Pour in the heavy cream and 1 teaspoon of Cajun seasoning. Cook for 3-5 minutes, stirring and scraping the bottom of the pan, until the sauce is hot and slightly thickened.
- Combine: Pour the cream sauce and the cooked chicken directly into the pot of cooked rice. Stir gently to combine everything until the rice is creamy and the chicken is well-distributed.
- Serve: Garnish with fresh parsley and serve immediately while hot.
Pro Tip: When making the sauce, use a wooden spoon to scrape the “fond” (the brown bits stuck to the pan from the chicken). These bits are concentrated flavor and will transform your cream sauce from simple to spectacular.
Recipe Tips
- Don’t Peek at the Rice: Every time you lift the lid, steam escapes and changes the cooking time of the rice. Trust the timer!
- Uniform Chicken: Try to cut your chicken into even 1-inch cubes. This ensures they all finish cooking at the same time and remain juicy.
- Skillet Size: Use a skillet large enough to hold all the chicken without crowding it. If the pan is too full, the chicken will steam rather than sear.
FAQs
- Can I use brown rice? Yes, but you will need to increase the chicken broth to 3 1/2 cups and the simmering time to 45-50 minutes.
- Is this very spicy? It has a moderate warmth. If you are sensitive to spice, look for a “Mild” Cajun seasoning blend.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to help the cream sauce loosen up.
Serving Suggestions
- Vegetables: Pair with roasted okra, corn on the cob, or a simple green salad to balance the richness.
- Bread: Serve with a piece of honey cornbread or a toasted baguette to soak up any extra sauce.
Creamy Cajun Chicken & Rice Bowls
- Total Time: 45 minutes
- Yield: 4 Bowls 1x
Description
If you are looking for a meal that packs a punch of flavor while delivering ultimate comfort, these Creamy Cajun Chicken & Rice Bowls are it. This recipe combines tender, spice-rubbed chicken with fluffy, savory rice, all tied together by a rich Cajun-infused cream sauce.
Ingredients
The Rice Base
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1/4 cup unsalted butter (divided)
- 1 large red onion, diced
- 1 teaspoon garlic, minced
- 1 tablespoon Cajun seasoning
The Cajun Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon Cajun seasoning
- 2 tablespoons unsalted butter (for searing)
The Cream Sauce
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 1 teaspoon Cajun seasoning
- 1 cup heavy whipping cream
- Fresh parsley, chopped for garnish
Instructions
Sauté & Toast: Melt 2 tbsp butter in a pot. Cook red onion until soft. Stir in rice, garlic, and 1 tbsp Cajun seasoning to coat.
Simmer: Add chicken broth. Bring to a boil, cover, and simmer on low for 20–25 minutes. Do not lift the lid!
Sear Chicken: Toss chicken with Cajun seasoning. Sear in 2 tbsp butter over medium-high heat for 8–10 minutes until golden. Transfer to a plate.
Make Sauce: In the same skillet, melt 2 tbsp butter. Cook garlic for 1 minute. Add cream and seasoning. Simmer for 3–5 minutes while scraping the bottom of the pan to incorporate the ‘fond.’
Combine: Fold the sauce and chicken into the cooked rice and stir gently to combine. Garnish with parsley.
Notes
Don’t Peek: Trust the timer; lifting the lid lets steam escape and ruins the rice texture.
Fond: Those brown bits in the skillet are flavor gold! Don’t clean the pan before making the sauce.
Salt Control: Cajun seasonings vary widely in salt content; taste before adding extra.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop / Searing
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 640
- Sugar: 4g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: protein: 34g
- Cholesterol: 185mg
Keywords: creamy cajun chicken, cajun chicken and rice bowls, 45 minute dinners, spicy chicken rice, heavy cream sauces, southern inspired meals, easy meal prep bowls
