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Creamy Cajun Chicken Rice Bowls

Creamy Cajun Chicken Rice Bowls

Your search for the perfect Creamy Cajun Chicken Rice Bowls ends here, offering a weeknight-friendly solution that’s packed with bold flavor and comforting satisfaction, making it an ideal choice for a quick and delicious meal.
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Prep Time 20 minutes
Cook Time 35 minutes
0 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 1 tablespoon Cajun seasoning adjust to your spice preference
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 1.5 cups long-grain white rice cooked according to package directions
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, for garnish
  • salt to taste
  • freshly ground black pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Medium Bowl
  • Wooden spoon
  • Serving bowls

Method
 

  1. Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken pieces with ½ tablespoon of Cajun seasoning, smoked paprika, salt, and black pepper. Ensure each piece is evenly coated.
    1.5 lbs boneless, skinless chicken thighs, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, salt, freshly ground black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate.
    1 tablespoon olive oil, 1.5 lbs boneless, skinless chicken thighs
  3. Add the chopped onion and bell peppers to the same skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
    1 large onion, 1 red bell pepper, 1 green bell pepper
  4. Add the minced garlic, remaining ½ tablespoon of Cajun seasoning, oregano, thyme, and cayenne pepper (if using) to the skillet with the vegetables. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
    2 cloves garlic, 1 tablespoon Cajun seasoning, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
  5. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Bring the broth to a simmer.
    2 cups chicken broth
  6. Return the browned chicken pieces to the skillet. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender.
    1.5 lbs boneless, skinless chicken thighs
  7. Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring, until the sauce has thickened to your desired consistency, about 3-5 minutes. Season with additional salt and pepper to taste if needed.
    1 cup heavy cream, 1/4 cup grated Parmesan cheese, salt, freshly ground black pepper
  8. Divide the cooked long-grain white rice evenly among four serving bowls. Spoon the creamy Cajun chicken and vegetable mixture generously over the rice.
    1.5 cups long-grain white rice
  9. Sprinkle fresh chopped parsley over each bowl for a pop of color and added freshness. Serve immediately and enjoy your delicious Creamy Cajun Chicken Rice Bowls.
    2 tablespoons fresh parsley

Notes

Store any leftover Creamy Cajun Chicken Rice Bowls in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. For freezing, store rice and chicken mixture separately and freeze for up to 2-3 months.