Creamy Cajun Chicken Rice (Printer-Friendly Version)
Juicy chicken seasoned with Cajun spices and creamy sauce served atop seasoned rice.
# Ingredients Needed:
→ Poultry
01 -
2 boneless skinless chicken breasts, thinly sliced
→ Spices & Seasonings
02 -
1 tablespoon Cajun seasoning
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
½ teaspoon freshly ground black pepper
06 -
½ teaspoon paprika
→ Dairy
07 -
2 tablespoons unsalted butter
08 -
120 milliliters heavy whipping cream
09 -
50 grams grated Parmesan cheese
→ Oils
10 -
2 tablespoons olive oil
→ Grains
11 -
1 cup cooked jasmine or long-grain white rice
# Step-by-Step Directions:
01 -
Thinly slice chicken breasts horizontally to ensure even cooking and tenderness. Season both sides generously with Cajun seasoning, onion powder, garlic powder, and black pepper, adjusting spice levels as preferred.
02 -
Cook jasmine or long-grain rice according to package instructions until tender but slightly firm. Set aside.
03 -
Heat olive oil in a skillet over medium-high heat. Place chicken slices in the pan without crowding and sear undisturbed for 3 to 4 minutes per side until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
04 -
Wipe excess oil from skillet. Melt butter over medium heat, then add heavy cream gradually, stirring continuously. Season with additional Cajun seasoning, paprika, and pepper. Whisk in Parmesan cheese until sauce thickens and becomes creamy. Remove from heat and transfer most of the sauce to a bowl, leaving some in the skillet.
05 -
Add cooked rice to the skillet with remaining sauce and stir to coat evenly. Slice seared chicken thinly and arrange atop the sauced rice. Drizzle reserved creamy sauce over the top before serving.
# Helpful Hints:
01 -
Use a meat thermometer to ensure chicken is cooked through at 165°F (74°C) for optimal juiciness and safety.
02 -
Toast Cajun seasoning lightly in the skillet before searing chicken for enhanced flavor.
03 -
Stir sauce gently over low heat to prevent curdling or sticking.