Print

Easy One-Pan Creamy Cajun Chicken with Rice

Close-up of seared cajun chicken breasts served over creamy rice in a black skillet, garnished with parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this flavorful, high-protein Cajun chicken dinner in one pan. It features bold spices and a rich, creamy sauce, perfect for a quick weeknight meal served over rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons Cajun spice blend (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Toss the cut chicken pieces with 1 tablespoon of the Cajun spice blend, salt, and pepper until evenly coated.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set it aside.
  3. Add the diced onion to the same skillet and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the uncooked rice to the skillet and stir well to combine. Bring the liquid to a simmer.
  5. Reduce the heat to low, cover the skillet tightly, and cook for 15 minutes without lifting the lid.
  6. After 15 minutes, stir the rice gently. Return the cooked chicken to the skillet.
  7. Pour the heavy cream over the chicken and rice mixture. Stir in the remaining 1 tablespoon of Cajun spice blend and the Parmesan cheese.
  8. Cover the skillet again and cook on low for another 5 to 7 minutes, or until the sauce has thickened slightly and the chicken is cooked through (internal temperature of 165°F).
  9. Remove from heat. Let the dish rest, covered, for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • For a spicier kick, add 1/4 teaspoon of cayenne pepper to your spice mix.
  • You can substitute orzo or pasta for the rice, adjusting the liquid and cooking time as needed for the specific grain.
  • This dish reheats well for lunch the next day.

Nutrition

Find it online: https://fooddexterity.com/easy-one-pan-creamy-cajun-chicken-rice/