Name: Cajun Chicken & Rice Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken breasts or thighs, cut into bite-size pieces (Choose either chicken breasts for leaner meat or thighs for richer flavor.); 2 cups Jasmine or long-grain white or brown rice, cooked and fluffed (Any rice variety works as long as it’s cooked well.); 1 cup Red bell pepper, sliced (Adds color and sweetness.); 1 cup Green bell pepper, sliced (Adds color and sweetness.); 1 medium Yellow onion, thinly sliced (Can substitute with sweet onion.); 3 cloves Garlic, finely minced (Fresh garlic enhances flavor.); 2 tablespoons Cajun seasoning (Adjust heat to taste.); 1 cup Heavy cream or half-and-half (Coconut milk works for a dairy-free option.); 1 cup Low-sodium chicken broth (To loosen the sauce.); 2 tablespoons Tomato paste (Adds depth and color to the sauce.); 1 tablespoon Butter (For flavor when searing.); 1 tablespoon Olive oil (For searing chicken.); 1/4 cup Parmesan cheese, grated (Optional for a nutty finish.); 1 medium Lemon, for squeezing (Brightens the dish.); to taste Salt and black pepper (Always season to taste.)

Description

Bold and cozy, this Cajun Chicken & Rice Bowl features tender chicken and fluffy rice in a creamy sauce with big flavors from Cajun spices.

Ingredients

Main Ingredients

1 lb Boneless skinless chicken breasts or thighs, cut into bite-size pieces (Choose either chicken breasts for leaner meat or thighs for richer flavor.)
2 cups Jasmine or long-grain white or brown rice, cooked and fluffed (Any rice variety works as long as it’s cooked well.)
1 cup Red bell pepper, sliced (Adds color and sweetness.)
1 cup Green bell pepper, sliced (Adds color and sweetness.)
1 medium Yellow onion, thinly sliced (Can substitute with sweet onion.)
3 cloves Garlic, finely minced (Fresh garlic enhances flavor.)
2 tablespoons Cajun seasoning (Adjust heat to taste.)
1 cup Heavy cream or half-and-half (Coconut milk works for a dairy-free option.)
1 cup Low-sodium chicken broth (To loosen the sauce.)
2 tablespoons Tomato paste (Adds depth and color to the sauce.)
1 tablespoon Butter (For flavor when searing.)
1 tablespoon Olive oil (For searing chicken.)
1/4 cup Parmesan cheese, grated (Optional for a nutty finish.)
1 medium Lemon, for squeezing (Brightens the dish.)
to taste Salt and black pepper (Always season to taste.)

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Instructions

Preparation

Cook your rice first, fluff it, and keep warm.
Season chicken pieces with Cajun seasoning, salt, and pepper.
Sear chicken in a hot skillet with olive oil and a little butter until golden and cooked through. Remove and set aside.
In the same pan, add sliced peppers and onion. Cook until soft with light char at the edges. Add minced garlic and cook for 30 seconds.
Stir in tomato paste for a minute to caramelize lightly.
Pour in chicken broth to deglaze, scraping up the tasty browned bits.
Lower heat, then stir in heavy cream and simmer gently until the sauce has slightly thickened.
Return the cooked chicken to the pan and toss to coat. Taste and adjust salt, pepper, or Cajun spice as needed.
Spoon the mixture over the cooked rice. Finish with a squeeze of lemon and a sprinkle of Parmesan if desired.
Serve hot and enjoy the creamy, peppery sauce that hugs every grain.

Notes

Storage: Keep leftovers in airtight containers for up to 4 days; store rice and chicken separately to avoid sogginess. Reheat gently on the stovetop with a splash of broth or water to revive the sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: dinner, Main Course
Cuisine: American, Cajun