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Creamy Cajun Chicken and Rice Bowls

Creamy Cajun chicken and rice bowls with a rich Cajun cream sauce made by melting cream cheese into simmering broth. Tender sliced chicken, sautéed bell pepper and garlic, and corn coat fluffy long-grain rice for a hearty, saucy bowl.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the Cajun chicken
  1. Season the sliced chicken breast with 1 tablespoon Cajun seasoning. Cook in butter over medium-high heat for 4-5 minutes per side until cooked through.
  2. Remove the cooked chicken from the pan and slice it if needed for serving. Keep any pan drippings for building the sauce.
Make the creamy Cajun sauce
  1. Sauté the diced red bell pepper and minced garlic in the same pan for 3 minutes. Stir just until fragrant and slightly softened.
  2. Add the remaining Cajun seasoning and smoked paprika to the pan. Cook for 30-60 seconds, until the spices smell toasted.
  3. Pour in the chicken broth and heavy cream, then stir to combine. Bring the mixture to a gentle simmer.
  4. Add the cubed cream cheese and stir until melted and smooth. Keep stirring until the sauce looks glossy.
  5. Stir in the corn kernels and simmer for 5 minutes. Cook until the sauce is creamy and coats the back of a spoon.
Assemble the bowls
  1. Spoon the creamy Cajun sauce over the cooked long grain rice. Make sure the rice is well coated.
  2. Top each bowl with sliced Cajun chicken and sprinkle with green onions. Add parsley for serving and finish with salt to taste.

Notes

Pro tip: keep the heat at a steady simmer once the cream cheese goes in so the sauce stays smooth and thick without splitting. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing isn’t recommended because the cream cheese sauce can become grainy after thawing. For a lighter swap, use half-and-half instead of heavy cream, and add it after melting the cream cheese so the texture stays creamy.