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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a rich Cajun cream sauce that coats the back of a spoon. Cook thin-sliced chicken until golden, simmer bell pepper, garlic, and corn in broth and cream cheese, then pile everything over long-grain rice.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, sliced thin
Long grain rice
  • 2 cup long grain rice, cooked
Bell pepper
  • 1 red bell pepper, diced
Corn kernels
  • 1 cup corn kernels
Garlic
  • 4 clove garlic, minced
Cajun seasoning
  • 2 tbsp Cajun seasoning, divided
Heavy cream
  • 1 cup heavy cream
Chicken broth
  • 1 cup chicken broth
Cream cheese
  • 4 oz cream cheese, cubed
Butter
  • 2 tbsp butter
Smoked paprika
  • 0.5 tsp smoked paprika
Green onions and parsley
  • 1 green onions and parsley for serving
Salt
  • 0.25 tsp salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken with 1 tablespoon Cajun seasoning and add it to the pan with the butter over medium-high heat. Cook 4-5 minutes per side until cooked through, then remove and slice.
Make the Cajun cream sauce
  1. Sauté the bell pepper and garlic in the same pan for 3 minutes over medium-high heat, stirring so they soften and smell fragrant. Add the remaining Cajun seasoning and the smoked paprika and stir 30 seconds.
  2. Pour in the chicken broth and heavy cream, then stir until the mixture is smooth. Add the cubed cream cheese and cook, stirring, until fully melted and glossy.
  3. Add the corn and simmer 5 minutes over medium heat until the sauce is creamy and coats the back of a spoon. Season with salt to taste if needed.
Assemble bowls
  1. Serve the creamy Cajun sauce over the cooked long grain rice so the rice is generously covered. Top with the sliced Cajun chicken and finish with green onions and parsley for serving.

Notes

Pro tip: for the creamiest texture, keep the sauce at a gentle simmer after adding cream cheese—avoid a hard boil so it stays smooth. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because cream cheese can break after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a thinner-but-still-creamy sauce.