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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
 

  1. Toss the chicken with the cajun seasoning in a bowl until every piece is coated.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.