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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a glossy Cajun cream sauce—tender sliced chicken, sweet corn, and peppers over fluffy long-grain rice. The sauce is simmered until it coats the back of a spoon for a rich, spoonable finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

Creamy Cajun chicken and rice bowls
  • 1.5 lb chicken breast
  • 2 cup long grain rice Cooked according to package directions (you’ll need 2 cups cooked for the bowls).
  • 1 red bell pepper
  • 1 cup corn kernels
  • 4 cloves garlic Minced.
  • 2 tbsp Cajun seasoning Divided; 1 tbsp for chicken and the rest for the sauce/vegetables.
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese Cubed.
  • 2 tbsp butter
  • 0.5 tsp smoked paprika
  • 1 green onions For serving.
  • 1 parsley For serving.
  • 0.25 salt To taste.

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the sliced chicken breast with 1 tbsp Cajun seasoning. Cook in butter over medium-high heat for 4-5 minutes per side until cooked through, then remove and slice.
Sauté aromatics and build the sauce
  1. In the same pan, sauté the diced red bell pepper and minced garlic for 3 minutes. Add the remaining Cajun seasoning and smoked paprika and stir for about 30 seconds.
  2. Add the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and stir in the cubed cream cheese until fully melted.
Finish and assemble the bowls
  1. Add the corn kernels and simmer for 5 minutes, stirring occasionally, until the sauce is creamy and coats the back of a spoon.
  2. Serve the sauce over the cooked long grain rice, then top with the sliced Cajun chicken and green onions. Finish with parsley and salt to taste, as needed.

Notes

For the creamiest texture, keep the sauce at a gentle simmer (not a hard boil) after adding cream cheese so it stays smooth. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop with a splash of broth to loosen the sauce. Freezing is not recommended because cream cheese sauces can separate after thawing. Dietary swap: for a lighter option, use half-and-half in place of heavy cream (sauce will be slightly less thick).