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–+ servings
Linda S. Smith

Creamy Cajun Chicken and Rice Bowls

A delightful dish combining Cajun spices and creamy sauce, served over fluffy rice, perfect for busy weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Pat dry before seasoning.
  • 2 tablespoons Cajun seasoning Feel free to marinate the chicken for extra flavor.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter dish.
  • 1/2 cup grated Parmesan cheese
  • 2 cups cooked rice Use your preferred rice.
  • Salt and pepper to taste
  • Chopped parsley for garnish Optional, for adding freshness.

Method
 

Preparation
  1. Season the chicken breasts with Cajun seasoning, salt, and pepper.
  2. Heat a skillet over medium heat and cook the chicken for about 7 to 8 minutes on each side, or until fully cooked through.
  3. Remove the chicken from the pan and set aside.
Sauce Preparation
  1. In the same skillet, pour in the heavy cream and add the grated Parmesan cheese. Stir until well combined and heated through.
  2. Slice the chicken and return it to the skillet, ensuring it’s coated with the creamy sauce.
Serving
  1. Serve the saucy chicken over the cooked rice and sprinkle with chopped parsley for garnish.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, adding a splash of cream to maintain consistency. Can freeze for up to 2 months, thawing overnight before reheating.

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