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Creamy Cajun Chicken Rice Bowls

Creamy Cajun Chicken Rice Bowls

Creamy Cajun Chicken Rice Bowls are your new weeknight savior! This easy, flavorful dish delivers a taste of the bayou right to your table with minimal effort. It's the perfect solution for a satisfying and budget-friendly meal that everyone will adore.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 tablespoon Cajun seasoning adjust to your spice preference
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil (or vegetable oil)
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup shredded cheddar cheese optional, for extra creaminess
  • 2 cups cooked white rice, for serving
  • Fresh parsley, chopped for garnish
  • Hot sauce optional, for serving

Equipment

  • Medium Bowl
  • Large Skillet or Dutch Oven
  • Shallow Bowls

Method
 

  1. In a medium bowl, toss the bite-sized chicken pieces with Cajun seasoning, paprika, garlic powder, and black pepper. Ensure each piece is well coated. This step infuses the chicken with those signature Cajun flavors right from the start.
    1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces, 1 tablespoon Cajun seasoning, 1 teaspoon paprika, 0.5 teaspoon garlic powder, 0.25 teaspoon black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. This brings out their natural sweetness and adds depth to the dish.
    1 tablespoon olive oil (or vegetable oil), 1 medium yellow onion, finely chopped, 1 green bell pepper, finely chopped, 1 red bell pepper, finely chopped
  3. Add the seasoned chicken pieces to the skillet with the vegetables. Cook, stirring frequently, until the chicken is browned on all sides and almost cooked through, about 6-8 minutes.
    1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  4. Stir in the minced garlic and cook for another minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. This process, called deglazing, adds tremendous flavor to your sauce.
    2 cloves garlic, minced, 1.5 cups chicken broth
  5. Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for about 10-12 minutes, allowing the flavors to meld and the chicken to finish cooking through.
  6. Uncover the skillet and stir in the heavy cream. If using, stir in the shredded cheddar cheese until melted and the sauce is smooth and creamy. Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency. Be careful not to boil the sauce after adding the cream.
    0.5 cup heavy cream, 0.25 cup shredded cheddar cheese
  7. To assemble your Creamy Cajun Chicken Rice Bowls, spoon the cooked white rice into shallow bowls. Ladle the creamy Cajun chicken and vegetable mixture over the rice. Garnish with fresh chopped parsley and a drizzle of your favorite hot sauce, if desired.
    2 cups cooked white rice, for serving, Fresh parsley, chopped, Hot sauce

Notes

Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
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