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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a buttery skillet sauce—cream cheese melts into a silky orange-red coating for fluffy long-grain rice. Tender sliced chicken, sautéed bell pepper and garlic, and simmered corn create an easy bowl dinner.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 1.5 lb chicken breast, sliced thin
  • 2 tbsp Cajun seasoning, divided
  • 2 tbsp butter
  • 0.5 tsp smoked paprika
  • salt to taste Add to taste.
Vegetables and aromatics
  • 1 red bell pepper, diced
  • 4 garlic, minced
  • 1 cup corn kernels
  • green onions and parsley for serving
Rice and creamy sauce
  • 2 cup long grain rice, cooked
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese, cubed

Equipment

  • 1 cast iron skillet

Method
 

Cook Cajun chicken
  1. Season the sliced chicken with 1 tablespoon Cajun seasoning. Heat butter in a cast iron skillet over medium-high heat and cook chicken until cooked through, 4-5 minutes per side.
  2. Remove the chicken from the pan and slice it into thin pieces. Keep it warm while you build the sauce.
Build the creamy Cajun sauce
  1. Sauté the diced bell pepper and minced garlic in the same skillet for 3 minutes. Stir so they soften and become fragrant.
  2. Add the remaining Cajun seasoning and smoked paprika to the skillet. Cook for about 30 seconds until the spices smell toasted.
  3. Pour in the chicken broth and add the heavy cream. Stir well and bring the mixture to a simmer.
  4. Add the cubed cream cheese and stir until melted and smooth. Scrape the bottom of the pan to fully incorporate the sauce.
Simmer and serve bowls
  1. Add the corn kernels to the creamy sauce and simmer. Cook for 5 minutes until the sauce is creamy and coats the back of a spoon.
  2. Serve the sauce over the cooked long-grain rice in bowls. Top with sliced Cajun chicken and scatter with green onions.

Notes

Pro tip: slice the chicken thin so it cooks quickly and stays tender—keep the skillet medium-high but don’t rush; if the sauce thickens too much, loosen it with a splash of broth. Refrigerate leftovers in a sealed container up to 3-4 days. Freezing is not recommended because the cream cheese sauce may separate when reheated. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture will be slightly thinner).