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Creamy Cajun Chicken And Rice Bowls

Creamy Cajun chicken and rice bowls with a smooth Cajun cream sauce—sautéed peppers and garlic, melted cream cheese, then simmered until it coats a spoon. Built with fluffy long-grain rice and sliced chicken for a hearty main-bowl dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast Sliced thin
  • 2 cup long grain rice Cooked
  • 1 red bell pepper Diced
  • 1 cup corn kernels
  • 4 clove garlic Minced
  • 2 tbsp Cajun seasoning Divided
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese Cubed
  • 2 tbsp butter
  • 0.5 tsp smoked paprika
  • 0.25 green onions For serving
  • 0.25 parsley For serving
  • Salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice the chicken
  1. Season the sliced chicken breast with 1 tablespoon Cajun seasoning and set a cast iron skillet over medium-high heat with the butter until melted. Cook the chicken for 4-5 minutes per side until cooked through, then remove to a plate and slice.
Build the Cajun base and sauce
  1. In the same pan, sauté the diced red bell pepper and minced garlic for 3 minutes until fragrant and slightly softened. Stir in the remaining Cajun seasoning and the smoked paprika for 30-60 seconds to bloom the spices.
Simmer the creamy Cajun sauce
  1. Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits. Add the cubed cream cheese and stir until fully melted, then simmer at a gentle bubble.
  2. Add 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 creamy Cajun sauce over the cooked long grain rice, then top with the sliced Cajun chicken. Finish with green onions and parsley for serving.

Notes

For the creamiest texture, keep the sauce at a gentle simmer so the cream cheese melts smoothly without boiling hard. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to loosen the sauce with a splash of broth if needed. Freezing is not recommended because cream-based sauces can break after thawing. For a lighter option, use half-and-half plus a reduced amount of cream cheese, keeping the simmer gentle to help it thicken.