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Creamy Cajun Chicken and Rice
Daisy

Creamy Cajun Chicken and Rice

Creamy Cajun Chicken and Rice is a comforting stovetop dinner made with juicy skillet-seared chicken, fluffy white rice, and a rich homemade Cajun cream sauce. Cooking each part separately gives you better texture and bold, balanced flavor every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method

Ingredients
  

For the Chicken
  • 3 large boneless skinless chicken breasts (about 1.5 lbs total), sliced into thin cutlets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 –2 teaspoons Cajun seasoning
For the White Rice
  • 1½ cups long-grain white rice uncooked
  • 3 cups water
  • ½ teaspoon salt
For the Creamy Cajun Sauce
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • ¼ cup finely diced onion
  • 1½ cups half and half
  • ½ teaspoon paprika
  • ½ teaspoon Cajun seasoning
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 4 ounces shredded Mexican cheese blend about 1 cup loosely packed

Equipment

  • Large skillet
  • Medium saucepan with lid
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. Slice each chicken breast horizontally to create thin cutlets.
  2. Pat the chicken dry with paper towels.
  3. Mix salt, pepper, paprika, garlic powder, onion powder, and Cajun seasoning in a small bowl.
  4. Rub the seasoning evenly over both sides of the chicken.
  5. Rinse the rice twice under cold water.
  6. Add rice, water, and salt to a pot and bring to a boil uncovered.
  7. Reduce heat to low, cover, and simmer for 18–20 minutes.
  8. Turn off heat and let rice steam covered for 5 minutes, then fluff with a fork.
  9. Heat olive oil in a large skillet over medium-high heat.
  10. Add chicken in a single layer and cook 5–6 minutes per side until golden and internal temperature reaches 165°F.
  11. Remove chicken from skillet and let it rest.
  12. In a clean skillet, melt butter over medium heat.
  13. Add diced onion and cook until soft and translucent.
  14. Stir in garlic and cook for 30 seconds.
  15. Pour in half and half and whisk gently.
  16. Add paprika, Cajun seasoning, salt, and black pepper.
  17. Let the sauce simmer gently until slightly thickened.
  18. Stir in shredded cheese and mix until smooth and creamy.
  19. Slice rested chicken against the grain.
  20. Plate rice, top with chicken, and spoon creamy Cajun sauce over the top. Serve immediately.
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