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–+ servings
creamy cajun chicken rice 414631031

Easy Creamy Cajun Chicken Rice for Weeknights

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High Protein Creamy Cajun Chicken Rice: A soulful, subtly spicy, and satisfying weeknight meal. Experience Louisiana comfort!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 4
Course: Chicken, Comfort Food, Dinners
Cuisine: American, Cajun
Ingredients Method Notes

Ingredients
  

  • 1 lb 12 oz Boneless, Skinless Chicken Breast cut into halves (800g)
  • 1 1/2 tablespoons Cajun Seasoning Mix
  • 2 teaspoons Olive Oil
  • 0.9 ounce Grass Fed Butter (25g)
  • 2 cups Uncooked long-grain rice (Jasmine or Basmati recommended)
  • 1 Medium Red Onion chopped
  • 1 large Green Bell Pepper cored, seeded, and finely diced
  • 1 large Red Bell Pepper cored, seeded, and finely diced
  • 2 stalks Celery finely diced
  • 4-5 cloves Garlic minced
  • 2 cups Low-Sodium Chicken Broth
  • 4 ounces Light Cream Cheese softened at room temperature
  • 1/2 cup Milk (2% or half-and-half)
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper freshly ground
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder (optional)
  • Fresh Parsley chopped (for garnish)
  • Green Onions sliced (for garnish)

Method
 

  1. Pat the 800g chicken breast halves very dry with paper towels. Drizzle with 1 teaspoon of olive oil and generously sprinkle with 1 tablespoon of Cajun seasoning mix, ensuring every piece is well-coated.
  2. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 teaspoon of olive oil and 25g grass-fed butter. Once hot, add the seasoned chicken in a single layer (work in batches if necessary). Sear for 3-4 minutes per side until golden brown and a flavorful crust forms. Remove chicken from the pan and set aside; it does not need to be cooked through at this stage.
  3. Reduce heat to medium. Add the chopped red onion, green bell pepper, red bell pepper, and finely diced celery to the same skillet. Cook, stirring occasionally, for 6-8 minutes until the vegetables soften and the onion is translucent. Scrape up any browned bits from the bottom of the pan to incorporate their flavor.
  4. Add the minced garlic to the softened vegetables and cook for another minute until fragrant. Stir in 1 Tsp Paprika, 1 Tsp Onion Powder, 1 Tsp Garlic Powder, 1 Tsp Oregano, 1 Tsp Thyme, 1 Tsp Chilli Powder (if using for extra heat), and the remaining 0.5 tablespoon of Cajun seasoning. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
  5. Add the thoroughly rinsed 2 cups long-grain white rice to the skillet with the vegetables and spices. Stir well to coat the rice grains. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
  6. Pour in 2 cups of low-sodium chicken broth. Stir well, scraping up any remaining browned bits. Carefully return the seared chicken pieces (and any accumulated juices) to the skillet, nestling them into the rice and broth mixture.
  7. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the skillet tightly with a lid and simmer undisturbed for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Resist lifting the lid during this time.
  8. Once cooked, remove the skillet from heat and let it rest, covered, for 5-10 minutes. While resting, remove the chicken from the skillet and shred or chop it into bite-sized pieces if not already.
  9. Remove the lid from the skillet and gently fluff the rice with a fork. Add the softened light cream cheese directly into the hot rice. Stir vigorously until the cream cheese completely melts and is smoothly incorporated, creating a rich sauce.
  10. Gradually pour in 1/2 cup of milk while continuously stirring until a luscious, creamy consistency is achieved. Adjust with a splash more milk or broth if a thinner consistency is desired.
  11. Taste the creamy rice mixture and adjust 1 Tsp Salt and 1 Tsp Black Pepper to taste. Gently fold the shredded or chopped chicken back into the creamy rice, stirring until well combined and warmed through.
  12. Spoon the High Protein Creamy Cajun Chicken Rice onto plates. Garnish generously with fresh chopped parsley and sliced green onions. Serve immediately and enjoy!

Notes

Ingredient Swap: I've had fantastic results using boneless, skinless chicken thighs instead of breast when I want a richer flavor.
They tend to stay incredibly juicy too, which is a