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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a rich Cajun cream sauce that melts cream cheese into a spoon-coating texture. Tender sliced chicken, sautéed bell pepper and garlic, and simmered corn are piled over cooked long-grain rice for an easy, hearty main dish.
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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: 860
Ingredients Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, sliced thin
Long grain rice
  • 2 cup long grain rice, cooked
Red bell pepper
  • 1 red bell pepper, diced
Corn kernels
  • 1 cup corn kernels
Garlic
  • 4 cloves garlic, minced
Cajun seasoning
  • 2 tbsp Cajun seasoning, divided
Heavy cream
  • 1 cup heavy cream
Chicken broth
  • 1 cup chicken broth
Cream cheese
  • 4 oz cream cheese, cubed
Butter
  • 2 tbsp butter
Smoked paprika
  • 0.5 tsp smoked paprika
Green onions and parsley
  • 1 green onions and parsley for serving
Salt
  • 1 salt to taste

Method
 

Cook the Cajun chicken
  1. Season the sliced chicken breast with 1 tablespoon Cajun seasoning and salt to taste. Cook in butter over medium-high heat for 4-5 minutes per side until cooked through, then remove and slice.
Make the creamy Cajun sauce
  1. Sauté the diced red bell pepper and minced garlic in the same pan over medium-high heat for 3 minutes. Stir in the remaining Cajun seasoning and smoked paprika.
  2. Add the chicken broth and heavy cream, then stir until combined. Reduce to a simmer and stir in the cubed cream cheese until melted.
  3. Add the corn kernels and simmer for 5 minutes until the sauce is creamy and coats the back of a spoon.
Assemble the bowls
  1. Serve the creamy Cajun sauce over the cooked long-grain rice. Top with the sliced Cajun chicken and scatter green onions and parsley for serving.

Notes

For extra creamy texture, keep the sauce at a gentle simmer so the cream cheese melts smoothly without breaking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet with a splash of broth or cream to loosen. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce butter by half.