Description
This flavorful Cajun Chicken and Rice recipe features tender seasoned chicken thighs cooked with a vibrant mix of bell peppers, onions, and fire-roasted tomatoes, all simmered with basmati rice. Topped with a rich, creamy garlic Parmesan sauce spiced with Cajun seasoning, it’s a comforting one-pan meal perfect for weeknight dinners.
Ingredients
Units
Scale
For the Chicken and Rice
- 1 to 1.5 lbs Boneless Skinless Chicken Thighs or Breasts
- Garlic Powder, Onion Powder, Black Pepper, Smoked Paprika (to taste)
- Kinder's Buttery Poultry Blend (to taste)
- Slap Ya Mama Cajun Seasoning (to taste)
- 1 tbsp Avocado Oil
- 1 tbsp Butter
- 1/2 Yellow Onion, Diced
- 1/2 each Red, Yellow, and Green Bell Pepper, Diced
- 6-7 Garlic Cloves, Minced
- 1 tbsp Tomato Paste
- 1 cup Basmati Rice
- 14.5 oz Can Fire Roasted Diced Tomatoes
- 1-2 tsp Chicken Bouillon or 1 Cube
- 2 cups Water (or 2 cups chicken broth as substitute)
For the Garlic Parmesan Cream Sauce
- 2 tbsp Salted Butter
- 4-5 Garlic Cloves, Minced
- 1 cup Heavy Cream
- 2-3 tsp Slap Ya Mama Cajun Seasoning
- 3 oz Freshly Grated Parmesan Cheese
Instructions
- Season the Chicken: Coat the boneless skinless chicken thighs with avocado oil, garlic powder, onion powder, black pepper, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning thoroughly to ensure full flavor.
- Cook the Chicken: Heat avocado oil and butter in a skillet over medium heat. Add the seasoned chicken and cook until browned and fully cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add diced yellow onion and bell peppers. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Rice: Stir in the tomato paste and cook for 2 to 3 minutes to deepen its flavor. Then add the basmati rice, fire roasted diced tomatoes (with juices), chicken bouillon, and water (or chicken broth). Stir to combine and bring the mixture to a boil.
- Simmer the Rice: Reduce heat, cover the skillet, and let the rice simmer gently for 12 to 15 minutes or until the rice is tender and the liquid is absorbed.
- Prepare the Garlic Parmesan Sauce: In a separate saucepan, melt the salted butter over medium-low heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and Slap Ya Mama Cajun seasoning. Add the freshly grated Parmesan cheese and stir continuously on low heat until the cheese melts into a smooth sauce. Season with salt and pepper to taste if needed.
- Combine and Serve: Return the cooked chicken to the rice skillet. Pour the creamy garlic Parmesan sauce over the chicken and rice. Gently mix or ladle the sauce to coat everything evenly. Serve warm.
Notes
- Storage & Reheating: Let the dish cool completely before refrigerating in an airtight container for up to 4 days.
- To Reheat: Warm on the stovetop or in the microwave with a splash of cream, milk, or water to loosen the sauce.
- Make-Ahead Tip: Season the chicken and prep the veggies in advance; store separately until ready to cook for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
