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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a velvety Cajun cream sauce—built in one pan and simmered until it coats the back of a spoon. Tender sliced chicken, bell pepper, corn, and fluffy long-grain rice come together for a hearty, saucy bowl meal.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the Cajun chicken
  1. Season the sliced chicken with 1 tablespoon Cajun seasoning, then cook in butter over medium-high heat for 4-5 minutes per side until cooked through.
  2. Remove the chicken from the pan and slice it into bite-size pieces.
Build the Cajun cream sauce
  1. Sauté the red bell pepper and garlic in the same pan over medium-high heat for 3 minutes.
  2. Add the remaining Cajun seasoning and smoked paprika, and stir for 30 seconds to bloom the spices.
  3. Pour in the chicken broth and heavy cream, then stir and bring to a gentle simmer.
  4. Add the cubed cream cheese and stir until fully melted and the sauce looks smooth.
Finish and serve the bowls
  1. Stir in the corn and simmer for 5 minutes until the sauce is creamy and coats the back of a spoon.
  2. Serve the sauce over cooked long-grain rice, top with the sliced Cajun chicken, and finish with green onions and parsley.

Notes

Pro tip: If the sauce thickens while it sits, loosen it with a splash of chicken broth and stir until glossy. Store leftovers in the fridge up to 3 days; reheat gently until warmed through. Freezing is not recommended because the cream cheese sauce can grain when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream and reduce the butter slightly.