Description
Creamy Cajun Chicken and Rice is a one-pan comfort food dinner made with juicy, heavily seasoned boneless chicken thighs, sautéed bell peppers and onions, perfectly cooked rice, and a rich, creamy Cajun-style sauce.
Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1 green bell pepper, diced
- 1/2 small onion, diced
- 3–4 cloves garlic, minced
- 1 cup long-grain white rice (or jasmine rice)
- 2 cups chicken stock
- ¾ cup heavy cream
- 1 tablespoon butter
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh chopped parsley, for garnish
For the Seasoning Blend:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1–2 teaspoons Cajun or Creole seasoning
Instructions
- Combine the seasonings in a small box. Mix well.
- Pat the chicken thighs dry with paper towels. Brush both sides with a tablespoon of olive oil.
- Season the chicken on both sides with half of the seasonings.
- Heat the remaining two tablespoons of olive oil in a deep skillet over medium-high heat.
- Sear the seasoned chicken thighs for about 4–5 minutes per side, until golden brown. They do not need to be fully cooked. Remove and set aside.
- Reduce heat to medium. Add the green pepper to the same pan and sauté for 3 minutes, scraping up the browned bits from the bottom.
- Add the minced onions and garlic and sauté for another minute, or two.
- Add the rice and the remaining seasonings. Toast for 1–2 minutes to coat the rice in the seasoned oil.
- Pour in chicken stock. Stir well.
- Bring to a simmer. Nestle the chicken thighs back into the pan, along with any juices.
- Cover and cook on low for 18–20 minutes until rice is tender and chicken is fully cooked (internal temp 165°F).
- Remove the chicken from the pan.
- Stir in heavy cream and butter. Warm through.
- Garnish with fresh chopped parsley.
- ENJOY!
Notes
- Do not overcook the chicken during searing. It finishes cooking in the rice.
- If needed, add a touch more oil before sautéing the vegetables.
- Toasting the rice enhances texture and prevents mushiness.
- If the rice absorbs liquid too quickly, add 2–3 tablespoons of warm stock.
- For extra richness, stir in ½ cup grated Parmesan at the end.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner, Meal Prep
- Method: Easy
- Cuisine: American