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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a velvety cream-cheese sauce that clings to fluffy long-grain rice. Sautéed bell pepper, garlic, corn, and Cajun spices create a vibrant orange-red coating in one skillet for easy weeknight bowls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast, sliced thin
  • 1 salt to taste
  • 2 tbsp Cajun seasoning, divided
Rice and vegetables
  • 2 cup long grain rice, cooked
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • 4 garlic, minced
  • 1 tsp smoked paprika
Creamy sauce
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese, cubed
  • 2 tbsp butter
To serve
  • 1 green onions and parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the Cajun chicken
  1. Season the sliced chicken with 1 tablespoon Cajun seasoning. Heat butter in a cast iron skillet over medium-high heat, then cook the chicken 4-5 minutes per side until cooked through, with a golden sear.
  2. Remove the chicken from the skillet and slice it further if needed to keep pieces thin. Set aside while you build the sauce.
Build the creamy Cajun sauce
  1. In the same cast iron skillet, sauté diced red bell pepper and minced garlic for 3 minutes over medium-high heat. Stir until fragrant and slightly softened, with browned bits beginning to form.
  2. Add the remaining Cajun seasoning and smoked paprika to the skillet. Cook for 30-60 seconds until the spices look toasted and the mixture smells deeper and warmer.
  3. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and keep the surface moving.
  4. Add cubed cream cheese and stir until melted and smooth. Reduce heat to maintain a steady simmer, and watch for a creamy texture.
  5. Add corn kernels and simmer 5 minutes, stirring occasionally. Cook until the sauce is creamy and coats the back of a spoon, leaving slow trails when you drag a spoon through it.
Assemble the bowls
  1. Spoon the creamy sauce over the cooked long-grain rice in bowls. Ensure the rice is generously covered and fluffy under the sauce.
  2. Top each bowl with sliced Cajun chicken and finish with green onions and parsley. Serve immediately for the best contrast of warm sauce and fresh herbs.

Notes

Pro tip: keep the sauce at a gentle simmer when melting the cream cheese so it stays smooth and glossy. Store leftovers in the refrigerator up to 3 days in a covered container; reheat on the stove with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream-cheese sauces can separate when thawed. For a lower-fat option, use light cream cheese and half-and-half instead of heavy cream.