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Creamy Cajun Chicken Over Rice

Jessica Tran
Creamy Cajun Chicken Over Rice is a delightful one-pot meal bursting with bold flavors. With juicy chicken thighs, smoky Cajun spices, and a rich Parmesan cream sauce, this dish is not only comforting but also easy to prepare, making it perfect for busy weeknights or special gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Comfort Food, Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Large oven-safe skillet
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Ladle
  • Oven mitts
  • Plate or serving dish
  • Airtight container (for leftovers)

Ingredients
  

For the Chicken & Rice

  • 4-6 pieces of bone-in skin-on chicken thighs
  • 1 ½ tablespoons Cajun seasoning store-bought or homemade
  • 2 tablespoons oil for searing
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 3 cloves fresh garlic minced
  • 2 cups long grain white rice
  • 4 cups chicken stock

For the Creamy Parmesan Sauce

  • 2 tablespoons butter
  • ¼ cup finely chopped onion sweet onions work best
  • 1 ½ cups heavy cream
  • 1 teaspoon Cajun seasoning adjust to taste
  • ½ cup grated Parmesan cheese

Instructions
 

Prep the Chicken

  • Pat the chicken thighs dry with paper towels and trim any excess fat.
  • Generously coat both sides with Cajun seasoning.

Sear the Chicken

  • Heat oil in a large oven-safe skillet over medium-high heat.
  • Sear the chicken thighs for 3-4 minutes on each side until golden brown but not fully cooked. Remove and set aside.

Sauté the Veggies

  • In the same skillet, add the diced bell peppers, chopped onion, chopped celery, and minced garlic.
  • Sauté until softened and aromatic, about 5 minutes.

Add the Rice

  • Rinse the rice to remove excess starch and stir it into the skillet with the sautéed veggies.
  • Lightly season with a pinch of additional Cajun seasoning.

Add Stock & Chicken

  • Pour in the chicken stock and bring to a gentle boil.
  • Nestle the seared chicken thighs back into the skillet, skin side up.

Bake

  • Transfer the skillet to a preheated oven at 375°F (190°C).
  • Cover and bake for 25-30 minutes or until the chicken is fully cooked and the rice is tender.

Make the Sauce

  • While the chicken and rice cook, prepare the creamy sauce.
  • In a small saucepan, melt the butter and sauté the finely chopped onion until translucent.
  • Add heavy cream and Cajun seasoning, whisking until smooth.
  • Stir in the grated Parmesan cheese until melted and creamy.

Bring It All Together

  • Once the skillet comes out of the oven, drizzle the creamy sauce over the chicken and rice.
  • Serve hot and enjoy!

Video

Notes

Don't skip rinsing the rice; it removes excess starch and prevents clumping.
Ensure you get a good sear on the chicken - this step locks in the juices and adds flavor.
Adjust the spice level according to your preference by modifying the Cajun seasoning.