Print

Creamy Cajun Chicken Skillet with Rice

A bowl of Creamy Cajun Chicken Skillet with Rice, topped generously with fresh chopped parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, one-pan Creamy Cajun Chicken Skillet with Rice for a flavorful weeknight dinner. This recipe combines tender chicken, a rich cream sauce, and rice cooked right in the skillet.

Ingredients

Scale
  • 1.5 lbs 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 Cajun seasoning (adjust to your spice preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Season the cut chicken pieces evenly with half of the Cajun seasoning, salt, and pepper.
  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 it aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the uncooked rice and the remaining Cajun seasoning. Cook, stirring constantly, for 1 minute.
  5. Pour in the chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Return the cooked chicken to the skillet. Cover the skillet, reduce the heat to low, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally to prevent sticking.
  7. Remove the skillet from the heat. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
  8. Let the dish rest, covered, for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • For a milder flavor, reduce the amount of Cajun seasoning to 1/2 teaspoon.
  • If you do not have heavy cream, you can substitute it with an equal amount of half-and-half, though the sauce will be slightly thinner.
  • If the rice seems too dry before it is fully cooked, add a splash more broth or water.

Nutrition

Find it online: https://spoonswirl.com/creamy-cajun-chicken-skillet-with-rice/