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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a velvety Cajun cream sauce that coats fluffy rice. Pan-seared thin-sliced chicken meets bell pepper, corn, and melted cream cheese for a rich, spicy bowl meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: Cajun
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast Sliced thin before seasoning.
  • 2 tbsp Cajun seasoning Divided; use 1 tbsp for chicken and the rest in the sauce.
  • 4 cloves garlic Minced.
  • 1 red bell pepper Diced.
  • 2 tbsp butter For searing and sautéing.
  • 1 cup chicken broth For thinning the cream sauce.
  • 1 cup heavy cream For the creamy base.
  • 4 oz cream cheese Cubed; melted into sauce.
  • 1 cup corn kernels Adds sweetness and texture.
  • 0.5 tsp smoked paprika Gives smoky Cajun flavor.
  • 1 tbsp salt To taste; add as needed.
Rice and topping
  • 2 cup long grain rice Cooked (use your preferred method).
  • 1 green onions For serving.
  • 1 parsley For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the sliced chicken breast with 1 tablespoon Cajun seasoning. Cook in butter over medium-high heat for 4-5 minutes per side until cooked through, then remove and slice.
Build the Cajun cream sauce
  1. Sauté the diced red bell pepper and minced garlic in the same pan for 3 minutes. Add the remaining Cajun seasoning and smoked paprika, stirring to coat.
  2. Pour in the chicken broth and heavy cream, then stir. Add cubed cream cheese and continue stirring until melted and smooth.
  3. Stir in the corn kernels and simmer for 5 minutes until the sauce is creamy and coats the back of a spoon.
Assemble the bowls
  1. Serve the sauce over the cooked long grain rice. Top with the sliced Cajun chicken and finish with green onions and parsley.

Notes

For the creamiest sauce, keep it at a gentle simmer once the cream cheese is melted so it stays thick without splitting. Store leftovers covered in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or cream. Freezing is not recommended because the cream sauce can become grainy. For a dairy-reduced option, use reduced-fat cream cheese and swap part of the heavy cream with extra broth while simmering until thick.