Cajun Chicken and Rice

Name: Cajun Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 people
Ingredients: ¼ cup (½ stick / 57 g) unsalted butter; 1 large red onion; 1 teaspoon garlic; 1 ½ cups (277.5 g) long-grain white rice; 2 tablespoons Cajun seasoning; 3 cups (24 ounces / 720 g) chicken broth; 1 pound boneless, skinless chicken breasts; 2 tablespoons unsalted butter; 1 teaspoon garlic; 1 teaspoon Cajun Seasoning; 1 cup (238 g) heavy whipping cream; Parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 people
Calories
761 kcal
Course
Main Course, Dinner

Cajun Chicken and Rice

Iris Hanson

Report

Cajun Chicken and Rice is a rich and spicy dish that consists of a blend of Cajun spices, a creamy sauce, and tender chicken, all mixed with seasoned rice. It does have a kick to each bite (well, according to my taste buds), but if you love a flavorful dish with a little bit of heat from Cajun seasoning, you will love it! It also tastes just as delicious when reheated if you have any leftovers.

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Ingredients

Servings

¼ cup (½ stick / 57 g) unsalted butter, divided
1 large red onion, diced (about 1 ½ cups)
1 teaspoon garlic, minced
1 ½ cups (277.5 g) long-grain white rice, uncooked
2 tablespoons Cajun seasoning, divided
3 cups (24 ounces / 720 g) chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

Sauce

2 tablespoons unsalted butter
1 teaspoon garlic, minced
1 teaspoon Cajun Seasoning
1 cup (238 g) heavy whipping cream
Parsley, chopped for garnish

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Instructions

In a large pot with a tight-fitting lid over medium heat, melt 2 tablespoons butter.
Add onion. Cook, stirring occasionally until softened (about 3-4 minutes).
Add garlic and cook for one more minute.
Stir in the uncooked rice and 1 tablespoon of Cajun seasoning. Make sure the rice is evenly coated with the seasoning.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes, undisturbed, or until the rice is tender and the liquid has been absorbed. If the liquid has not been absorbed after 25 minutes, cook for 3-4 more minutes, keeping the pot covered.
While the rice is cooking, prepare the chicken. In a medium bowl, combine the chicken pieces with the remaining tablespoon of Cajun seasoning.
In a large non-stick skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Once the butter has melted, add chicken. Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is cooked through to an internal temperature of 165°F. Transfer chicken to a plate and tent to keep warm while you make the sauce.

Sauce

To the same skillet over medium heat, add butter. Once melted, add the garlic and cook for 1 minute. Add Cajun seasoning and heavy cream. Cook, stirring occasionally and scraping up the browned bits for 3-5 minutes, or until heated through.
To the pot of cooked rice, add sauce and cooked chicken. Stir to combine.
Garnish with parsley. Serve immediately.