Creamy Cajun Chicken and Rice Bowls
Creamy Cajun chicken brings seasoned chicken pieces together with heavy cream and Parmesan for four rice bowls. The sauce is savory and gently spicy, with the heat level depending on your Cajun seasoning blend.
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons Cajun seasoning low-salt or salt-free preferred
- 1 cup heavy cream
- 1/2 cup Parmesan finely grated
- 2 cups cooked rice warm, measured after cooking
- 1 tablespoon olive oil
- Salt and pepper to taste
- parsley chopped, for garnish
Instructions
Cook the Chicken
- Toss the diced chicken with all the Cajun seasoning. Heat the olive oil in a wide skillet over medium heat and cook the chicken for 3–5 minutes, turning, until lightly browned and 155–160°F in the thickest pieces.
- Reduce heat to low and add the heavy cream. Simmer gently for 1–3 minutes until the chicken reaches 165°F in the thickest pieces.
- Remove from heat and stir in the Parmesan until smooth. Season with salt and pepper.
Assemble the Bowls
- Divide the 2 cups warm cooked rice among 4 bowls, using 1/2 cup per bowl. Add one-quarter of the chicken and sauce to each and garnish with parsley.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.