Name: Creamy Cajun Chicken & Rice Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 medium boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 1 red bell pepper, diced; 1 cup long-grain white rice; 2 cups chicken broth; 1 cup heavy cream; 2 cloves garlic, minced; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; Chopped green onions and fresh parsley for garnish

Let Me Tell You About Creamy Cajun Chicken & Rice Bowls…

So, I started making this Creamy Cajun Chicken & Rice Bowl years ago, basically to prove to my husband that rice bowls weren’t “just a side dish.” Turns out I proved myself wrong because I made it too spicy the first time and everyone ended up guzzling milk, but now (after a few, let’s call them—humbling kitchen moments), it’s our go-to for cold nights or even midweek when I forget what’s defrosted. The best bit? You get that smoky-velvety sauce tangled with fluffy rice, and the leftovers (if there are any) stay dreamy for lunch. Oh, and if the dog gives you that look, sorry—no spice for his bowl.

Why I Keep Coming Back to This

I make this when I want dinner to taste like it took ages, but actually I was scrolling through gardening videos on YouTube… My family just loses their minds for the saucy chicken over sticky rice; even my daughter—who claims she’s allergic to bell pepper—cleans her plate (it’s witchcraft). The creamy part solves my usual Cajun food complaint (too spicy, not enough napkins). Sometimes the sauce feels like it’s never gonna thicken while I’m stirring, but it always comes together if you just hang in there and maybe threaten it with extra cheese.

What You’re Gonna Need (Plus Some Substitutes Because Life)

2-3 boneless, skinless chicken breasts (I sometimes use chicken thighs if it’s on offer; they just like, melt in your mouth)
2 tbsp Cajun seasoning (store-bought is grand—my aunt swears by Slap Ya Mama, but regular old supermarket stuff works; or a mix of paprika, cayenne, garlic powder, oregano if you want to DIY)
1 onion, diced (red or yellow—doesn’t matter, but don’t use a sweet onion unless you’re feeling experimental)
1 bell pepper, chopped (or honestly any color pepper, I sometimes sneak in a zucchini if I’ve got a sad one lurking in the fridge)
3 garlic cloves, minced (jarred garlic in a pinch—no one’s judging)
1 cup chicken broth (I used veggie stock once and it was alright; beef broth made it a bit too robust, though—wouldn’t recommend that)
1 cup heavy cream (half-and-half works, or even evaporated milk when I forget to buy cream… but it’s less luscious)
1/2 cup grated parmesan (I’ve used cheddar at a push, but the parm has this salty kick that ties it all together)
2 cups cooked rice (white, brown, jasmine, whatever, sometimes I use leftover rice and just microwave it—a total lifesaver)
Salt and pepper, to taste (No rules here, just go until it feels right)
2 tbsp olive oil or whatever neutral oil you’ve got

How I Actually Throw This Together

Okay, first up, chop your chicken into bite-sized bits; not too tiny or it’ll dry out. Toss that meat with your Cajun seasoning and a generous pinch of salt. At this point, everything looks super orange—don’t panic, it’s normal.
Heat your biggest skillet—medium-highish heat. Splash in the oil and let it shimmer. Then, toss in the seasoned chicken. Sear it until it’s golden and bits are stuck to the pan, about 5-6 minutes. Stir occasionally but not obsessively; that crust is where the flavor lives.
Scoop out the chicken and let it rest (on a plate, not the countertop—been there, done that). In the same pan, drop in the onion and pepper. Sauté until soft and just picking up color, probably 3-4 minutes. Dump in the garlic and swirl it around for 30 seconds. Instant kitchen perfume!
Pour in chicken broth, scraping up the sticky deliciousness on the bottom. Let it bubble for a hot minute (fun fact: my pan always looks a mess here, but it sorts itself out I swear).
Now, stir in the heavy cream. Let it bubble gently, not a volcanic eruption though. Drop the chicken back in. Cook another 5 minutes—or until it looks like it could pass as a stew. (Confession: this is when I steal a bite. Cooks’ privileges, right?)
Sprinkle in the cheese. Let it melt. Don’t fuss if it gets too thick—just splash a little more broth or cream. If it turns thin, let it simmer a bit longer. You can’t really mess this part up… well, unless you totally forget it on the stove.
Spoon the creamy chicken mixture over big bowls of hot rice. Crack some pepper on top, maybe a flurry of chopped green onions if you’re feeling fancy or trying to use up leftovers.

Notes (From the Road… or Kitchen Counter)

I tried using a nonstick pan once, but the seared bits just didn’t happen. Stick with stainless or cast iron.
Add a splash of hot sauce at the end if you need more zip (I’m a total wimp; my husband pours it on like syrup. You do you.)
If the sauce looks split or weird, just whisk in a spoonful of cream cheese. It works like magic, no clue why.
Leftovers thicken up, so maybe save a bit of broth to loosen them up next day—if they last until then.

How I’ve Mixed It Up (Some Ideas Worked… Some Not So Much)

Tried shrimp instead of chicken once—delicious, but cooks wayyy faster; almost overdid it. Keep an eye out, or you’ll have rubber bands instead of juicy shrimp.
Did a veggie-only version with mushrooms and smoked tofu—tasted great, but my kids asked, “Where’s the chicken?” every 2 minutes. Still, not bad.
Once, just out of curiosity, I tossed in a can of tomatoes. Didn’t love it. Sauce got all watery. Lesson learned—tomato dreams belong elsewhere!

What If I Don’t Have Fancy Gear?

Truth be told, you don’t need anything wild. I use my bog-standard skillet (occasionally a Dutch oven if it’s already out). If you don’t have a garlic press, just smash the cloves with the side of a knife. Honestly, I once made this at my mate’s place who only had a microwave and a rice cooker; was… passable, but hey, it’s proof most things are doable with a bit of hustle.

How Long Does It Keep? (Here’s the Reality)

Technically, it’ll last 2-3 days in the fridge—just keep it in a sealed tub so your rice doesn’t go all weird. But, between my hungry mob and accidental midnight snacking (I blame old sitcoms), it’s usually gone by the next morning. Freezes alright, but the sauce might lose its creaminess. Not a deal-breaker, but, yeah, you’ll probably notice.

How I Serve It (Sometimes Too Casually)

At our place, it’s straight into oversized bowls, no extra sides needed. But—if I’m on a roll—I’ll crack open a pack of crusty bread to mop up the sauce. Sometimes, I throw some chopped parsley or scallions on top, but if I’m being real honest… I forget half the time. Good with sweet corn, too (the canned sort is fine!). Oh, and here’s a proper treat: pile it onto a toasted bagel for brunch. Unreal.

Lessons I’ve Learned the Hard Way (AKA, Pro Tips)

Don’t shortcut the chicken browning step—seriously, I hurried this once and everything tasted a bit bland. Even if you’re starving. Patience, mate.
If you add the cream too early and it splits, just stir in a knob of butter or a splash of milk at the end; seems to fix it most of the time.
I used to dump all the cheese in at once but found a little at a time melts smoother. Probably obvious, but it took me a few tries to catch on.

Real Questions I’ve Heard (And My Real Answers!)

Can you make this less spicy?: Absolutely! Just use half the Cajun seasoning (or “accidentally” skip the cayenne). Your tongue will thank me, I promise.
Can I use pre-cooked chicken?: Yup—just toss it in with the broth and cream step so it soaks up a bit of the sauce. Shredded rotisserie chicken actually works great (and kinda saves dinner when you’re short on time).
What’s the best rice for this?: I use whatever I’ve got; jasmine’s my favorite because it smells amazing, but honestly, leftover Chinese-takeaway rice heats up like a dream too. Don’t overthink it.
Where can I get good Cajun seasoning?: I’ve ordered from Penzeys Spices (not sponsored, but they’re fab) and The Spice Shop when I’m feeling flush. But store-brand is fine in a pinch, honestly.
Can I double the recipe?: Sure thing, but use a big enough pan or it’ll get crowded and you’ll end up boiling the chicken, not browning it. Which I’ve done, so… just flagging for ya.

Anyway, hope you enjoy—send me a pic if yours turns out prettier than mine (frankly, low bar!). And if you want more kitchen ramblings, check out Serious Eats; their guides have saved my bacon more than once.

Creamy Cajun Chicken & Rice Bowls