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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a quick Cajun cream sauce that coats the back of a spoon. Sliced chicken, bell pepper, garlic, corn, and rice come together in one pan for bold flavor and a satisfying, creamy texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast sliced thin
Rice and aromatics
  • 2 cup long grain rice cooked
Vegetables
  • 1 red bell pepper diced
  • 1 cup corn kernels
  • 4 cloves garlic minced
Seasonings
  • 2 tbsp Cajun seasoning divided
  • 0.5 tsp smoked paprika
  • salt to taste
Creamy sauce
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese cubed
  • 2 tbsp butter
For serving
  • green onions for serving
  • parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice the Cajun chicken
  1. Season the sliced chicken with 1 tablespoon Cajun seasoning. Heat butter in a cast iron skillet over medium-high heat and cook the chicken 4-5 minutes per side until cooked through, then remove and slice.
Build the Cajun cream sauce
  1. Sauté the diced bell pepper and minced garlic in the same pan for 3 minutes. Stir in the remaining Cajun seasoning and smoked paprika.
  2. Add chicken broth and heavy cream, then stir to combine. Add the cubed cream cheese and continue stirring until melted.
  3. Stir in the corn kernels and simmer for 5 minutes, until the sauce is creamy and coats the back of a spoon.
Assemble the rice bowls
  1. Serve the creamy Cajun sauce over the cooked long grain rice. Top with sliced Cajun chicken and finish with green onions and parsley.

Notes

Pro tip: Keep the sauce at a gentle simmer after adding the cream cheese so it stays smooth and thick without breaking. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop or microwave with a splash of broth. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce butter to 1 tablespoon, keeping cream cheese for thickness.