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Creamy Cajun Chicken and Rice Skillet

Close-up of a skillet filled with creamy Cajun Chicken and Rice Skillet, topped with melted white cheese and herbs.
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Make this simple, one-pan meal featuring tender chicken coated in a spicy Cajun sauce, mixed with rice for a comforting weeknight dinner.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon Cajun seasoning blend
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Salt and black pepper to taste

Instructions

  1. Season the chicken pieces with salt, pepper, and half of the Cajun seasoning blend.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the remaining Cajun seasoning, smoked paprika, oregano, thyme, and cayenne pepper. Cook for 30 seconds.
  5. Add the uncooked rice to the skillet and stir to coat it with the spices, cooking for 1 minute.
  6. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and most of the liquid is absorbed. Do not stir during this time.
  7. Return the cooked chicken to the skillet. Stir in the heavy cream and shredded cheese until the cheese melts and the sauce is creamy. Cook uncovered for 2-3 minutes until heated through.
  8. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving directly from the skillet.

Notes

  • For a milder flavor, reduce the cayenne pepper to 1/4 teaspoon or omit it.
  • If you prefer a thicker sauce, stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last 2 minutes of cooking.
  • Use chicken broth instead of water when cooking the rice for deeper flavor.

Nutrition

Find it online: https://magazinemeal.com/creamy-cajun-chicken-and-rice-skillet/