When you want something filling without a bunch of cleanup, this creamy Cajun chicken and rice hits the spot. It’s got a bit of spice, a lot of flavor, and cooks all in a single pot.
The Story Behind This Recipe
I first stumbled onto this dish during a busy weeknight when I wanted something warm and satisfying without a mountain of dishes waiting after. The Cajun seasoning gives it a kick but nothing too intimidating if you’re not used to spicy food. Plus, the cream in the sauce keeps everything cozy and mellow.
What I like about it is the one-pot method. You brown the chicken right in the pan, toss in your veggies and rice, add broth and cream, and let it do its thing on the stove. The creamy sauce thickens as the rice cooks, soaking up all those rich spices.
Over time, I’ve learned to tweak the heat level depending on who I’m feeding, but even without extra spice, the dish holds up well thanks to the garlic and bell peppers. I usually serve it with a quick green salad or steamed veggies to brighten things up a bit.
It’s the kind of meal that feels a little fancy, but it’s really just simple home cooking – quick, comforting, and satisfying with minimal fuss. I think that’s why it’s ended up as a go-to in my rotation.
Cuisine: Southern
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1. Heat olive oil in a large skillet or deep skillet over medium-high heat.
- Step 2. Add chicken pieces and sprinkle with half the Cajun seasoning. Cook until browned on all sides, about 5-6 minutes. Transfer chicken to a plate.
- Step 3. In the same pan, add onion and bell pepper. Sauté for 3-4 minutes until softened.
- Step 4. Add garlic and remaining Cajun seasoning. Cook for 1 minute until fragrant.
- Step 5. Stir in the rice and cook for another minute to toast slightly.
- Step 6. Pour in chicken broth and heavy cream, scraping up any browned bits from the pan.
- Step 7. Return the chicken to the pan, stir gently to combine.
- Step 8. Bring to a simmer, then reduce heat to low and cover. Let cook for about 20 minutes, or until rice is tender and liquid is mostly absorbed.
- Step 9. Remove lid, fluff rice gently with a fork, and season with salt and pepper as needed.
- Step 10. Garnish with fresh parsley and serve.
Tips for Success
- Use chicken thighs for juicier, more forgiving meat compared to breasts.
- Don’t skip browning the chicken first; it adds good flavor and texture.
- Make sure to simmer on low and keep the pot covered for even cooking.
- If you want it spicier, add cayenne pepper or hot sauce to taste.
- Leftovers reheat well and might need a splash of broth or cream to loosen up.
Variations & Substitutions
- Swap chicken thighs for sausage slices or shrimp for a different protein twist.
- Use brown rice but increase the cooking time and liquid accordingly.
- Add chopped tomatoes or spinach for extra veggies.
- For a dairy-free option, substitute coconut milk for the cream.
