Make a flavorful, creamy Cajun chicken and rice dish using just one pot for simple cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice, uncooked
2 cups chicken broth
1 teaspoon Cajun seasoning (or more to taste)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 cup heavy cream
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh parsley for garnish
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the cut chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the uncooked rice, Cajun seasoning, thyme, and black pepper. Cook for 1 minute, stirring constantly.
Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is mostly tender and most of the liquid is absorbed. Do not lift the lid during this time.
Return the cooked chicken to the skillet. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the sauce becomes creamy. Cook uncovered for 2 to 3 minutes until heated through.
Remove from heat. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Adjust the amount of Cajun seasoning based on the salt content and spice level of your specific blend.
For a thicker sauce, stir in one more tablespoon of heavy cream at the end.
You can substitute chicken thighs for breasts if you prefer.