Description

A rich and comforting one-pan dish featuring tender Cajun-seasoned chicken, creamy rice, and bold spices. Perfect for an easy yet flavorful weeknight dinner.

Ingredients

2 boneless skinless chicken breasts

1 tablespoon Cajun seasoning

1 tablespoon olive oil

1 tablespoon butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup long grain rice

2 cups chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon paprika

1/2 teaspoon dried thyme

salt to taste

black pepper to taste

1/2 cup diced bell peppers

2 tablespoons chopped parsley

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Instructions

Season the chicken breasts evenly with Cajun seasoning on both sides.
Heat olive oil in a large skillet over medium heat and sear the chicken for 4–5 minutes per side until golden. Remove and set aside.
In the same skillet, melt the butter and sauté the chopped onion until soft and translucent. Add garlic and cook for 1 minute.
Stir in the rice and cook for 1–2 minutes to lightly toast.
Add chicken broth, heavy cream, paprika, thyme, salt, and black pepper. Stir well.
Add diced bell peppers and bring to a gentle simmer.
Return the chicken to the skillet, cover, and cook on low heat for 18–20 minutes until rice is tender and chicken is cooked through.
Sprinkle Parmesan cheese over the top and let it melt into the sauce.
Garnish with chopped parsley and serve warm.

Notes

Swap chicken breasts for thighs for a juicier result.

Add cayenne pepper or extra Cajun seasoning for more heat.

Include vegetables like mushrooms, spinach, or zucchini for variety.

For a lighter version, reduce cream and add a splash of milk.

Store leftovers in the refrigerator for up to 3 days and reheat with added liquid.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pan
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 110 mg