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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a silky Cajun cream sauce—made by melting cream cheese into simmering broth and cream until it coats the back of a spoon. Juicy sliced chicken, sautéed bell peppers and garlic, and sweet corn are served over cooked long-grain rice for a hearty bowl dinner.
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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: 940
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast sliced thin
  • 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
  • 0.5 green onions for serving
  • 0.5 parsley for serving
Creamy sauce
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese cubed

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the sliced chicken with 1 tablespoon Cajun seasoning and a pinch of salt. Heat butter in a cast iron skillet over medium-high heat, then cook the chicken 4-5 minutes per side until cooked through, turning as needed for even browning.
  2. Remove the chicken from the skillet and slice into strips for topping the bowls. Set aside while you build the sauce.
Sauté aromatics and build the Cajun cream sauce
  1. In the same skillet, sauté the diced red bell pepper and minced garlic for 3 minutes until the garlic is fragrant. Stir in the remaining Cajun seasoning and smoked paprika and cook 30 seconds.
  2. Pour in the chicken broth and heavy cream, then stir until smooth. Reduce to a simmer and add the cubed cream cheese, stirring until melted and fully combined.
Simmer with corn and finish
  1. Add the corn kernels and simmer for 5 minutes, stirring occasionally, until the sauce is creamy and coats the back of a spoon. Taste and adjust with more salt if needed.
  2. Serve the Cajun cream sauce over the cooked long-grain rice, then top with sliced chicken and green onions and parsley.

Notes

For the creamiest texture, keep the sauce at a gentle simmer once the cream cheese melts so it thickens without breaking. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream. Freezing is not recommended because the cream sauce can separate. To make it lighter, swap heavy cream for evaporated milk and use reduced-fat cream cheese.