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Creamy Cajun Chicken and Rice Skillet

Elina James
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken and Skillet:
  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped (red or green)
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp Cajun seasoning (adjust to taste)
  • ½ tsp dried thyme
  • ½ tsp cayenne pepper (optional for extra heat)
  • Salt and black pepper, to taste
  • For the Creamy Rice:
  • 1 cup long-grain rice (uncooked)
  • 2 ½ cups chicken broth
  • ½ cup heavy cream
  • 2 tbsp butter
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley (optional, for garnish)

Instructions
 

  • Step 1: Season and Sear Chicken : In a bowl, season chicken pieces with paprika, Cajun seasoning, thyme, cayenne (if using), salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown on all sides (4–5 minutes). Remove chicken and set aside.
  • Step 2: Sauté Vegetables : In the same skillet, add onion, bell pepper, and garlic. Sauté for 3–4 minutes until vegetables are tender and fragrant.
  • Step 3: Cook Rice : Add uncooked rice to the skillet and stir to coat with the oil and vegetables. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
  • Step 4: Add Cream and Chicken : Stir in heavy cream, butter, and Parmesan cheese. Return seared chicken to the skillet. Cook for an additional 5 minutes, stirring occasionally, until chicken is fully cooked and sauce is creamy.
  • Step 5: Finish and Garnish : Taste and adjust seasoning as needed. Garnish with chopped parsley before serving.