Cajun Chicken And Rice: Creamy Spicy Skillet Dinner Ready Fast

This Easy Cajun Chicken delivers bold spice and comforting richness in under 30 minutes, making it an ideal choice for a quick, delicious dinner over fluffy white rice.

Perfectly seared golden chicken breasts are smothered in a velvety, spiced cream sauce that soaks right into the steaming grains below.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)

• 1 ½ tbsp Cajun seasoning (divided)

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• ½ tsp kosher salt

• ¼ tsp black pepper

For the Creamy Cajun Sauce:

• 2 cloves garlic, minced

• ½ cup low-sodium chicken broth

• 1 cup heavy cream

• ⅓ cup grated parmesan cheese

• ½ tsp smoked paprika

• Pinch of crushed red pepper flakes (optional, for extra heat)

For Serving:

• 3 cups cooked long-grain white rice, kept warm

• 2 tbsp fresh parsley, finely chopped

Instructions

1. Season the cutlets: Pat the chicken dry thoroughly with paper towels. Rub both sides evenly with salt, black pepper, and 1 tablespoon of the Cajun seasoning.

2. Sear until golden: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook undisturbed for 5 to 6 minutes per side, or until a deep golden crust forms and the internal temperature reaches 165°F (74°C). Transfer the chicken to a clean plate and loosely tent with foil.

3. Build the sauce base: Reduce the skillet heat to medium. Add the minced garlic to the leftover pan drippings and sauté for about 30 seconds until fragrant. Pour in the chicken broth, using a wooden spoon to scrape up all the browned flavorful bits stuck to the bottom of the pan.

4. Simmer and thicken: Pour in the heavy cream, the remaining ½ tablespoon of Cajun seasoning, and the smoked paprika. Bring to a gentle simmer and let it cook for 3 to 4 minutes until it begins to reduce. Stir in the parmesan cheese until completely melted and smooth.

5. Combine: Return the cooked chicken (along with any rested juices on the plate) back into the skillet. Spoon the warm, glossy sauce over the chicken and let it heat through for 1 to 2 minutes.

6. Serve: Spoon generous mounds of warm, fluffy white rice into shallow bowls. Slice the chicken across the grain, arrange it over the rice, ladle extra creamy sauce over the top, and garnish with fresh parsley and chili flakes.