Name: Creamy Cajun Chicken Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lb boneless skinless chicken breast (cut into 1-inch pieces); 2 tbsp cajun seasoning; 1 tbsp olive oil; 1 red bell pepper (diced); 3 cloves garlic (minced); 1 cup chicken broth; 4 oz light cream cheese (cubed); 1/4 cup grated parmesan; 3 cups cooked rice; chopped fresh parsley (to finish); salt (to taste, only if needed)

These bowls are a lunch-prep dinner: one skillet, 30 minutes and four portions ready for the week. The chicken is seared in cajun seasoning, then the same pan makes a creamy sauce from broth, cream cheese and parmesan.

Jump to the recipe

Cajun blends are salty, so taste the sauce before adding any salt. Everything holds up well in the fridge, which is what makes it a good meal prep recipe.

Why you will like it

One skillet, so there is little washing up.
Chicken breast and cheese make it filling without being heavy.
The sauce coats the rice, so the bowls do not dry out when you reheat them.

Creamy Cajun Chicken Rice Bowls recipe

Jivko Cagov

Creamy Cajun Chicken Rice Bowls

Cajun-seasoned chicken in a creamy cream cheese sauce over rice, made in one skillet and portioned into four lunches.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Ingredients Method Notes

Ingredients

1.5 lb boneless skinless chicken breast cut into 1-inch pieces
2 tbsp cajun seasoning
1 tbsp olive oil
1 red bell pepper diced
3 cloves garlic minced
1 cup chicken broth
4 oz light cream cheese cubed
1/4 cup grated parmesan
3 cups cooked rice
chopped fresh parsley to finish
salt to taste, only if needed

Method

Toss the chicken with the cajun seasoning in a bowl until every piece is coated.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 6 to 7 minutes, stirring once or twice, until browned and cooked through (165°F / 74°C). Move it to a plate.
Lower the heat to medium. Add the bell pepper to the same skillet and cook for 3 minutes, then add the garlic and cook for 30 seconds.
Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Add the cream cheese and stir until it melts into a smooth sauce, about 2 minutes. Stir in the parmesan.
Return the chicken and any juices to the skillet and simmer for 2 minutes, until the sauce coats the chicken. Taste and add salt only if needed.
Divide the rice between 4 bowls or meal prep containers, top with the chicken and sauce, and finish with parsley.

Notes

Chicken thighs work in place of breast and stay juicier on reheating. Cook them to 165°F / 74°C as well.

For more heat, add a pinch of cayenne with the seasoning.

Storage and reheating

Cool the bowls, then keep them in airtight containers in the fridge for up to 4 days. The sauce thickens when cold. Reheat with a splash of water or broth until steaming hot (165°F / 74°C).

Questions

Can I freeze these bowls? It is best kept in the fridge. Cream cheese sauces can separate after freezing and thawing, so these bowls are written for a 4-day fridge window.

What rice works best? Long grain white rice or jasmine rice. Cook it ahead, or use a pouch of pre-cooked rice to save time.