Creamy Cajun Chicken Rice
Ingredients
- Cajun Seasoning Mix:
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp chili powder
- Chicken Marinade:
- 800 g about 1.75 lb chicken breasts, halved
- 1.5 tbsp Cajun seasoning mix
- 2 tsp olive oil
- 25 g about 2 tbsp butter for cooking
- Fluffy Cajun Rice:
- 2 cups uncooked long-grain rice or 4 cups cooked/day-old rice
- 1 medium red onion chopped
- 4 –5 garlic cloves chopped
- ½ tbsp Cajun seasoning mix
- Fresh parsley for garnish
- Creamy Sauce:
- 15 g 1 tbsp butter
- ½ tbsp Cajun seasoning mix
- 250 ml milk
- 150 g 5 oz light cream cheese
- 40 g 1/3 cup Parmesan cheese
Instructions
- Marinate the Chicken:
- Combine chicken breasts with 1.5 tbsp Cajun seasoning mix and 2 tsp olive oil. Cover and refrigerate for at least a few hours or overnight for maximum flavor.
- Cook the Chicken:
- Heat 25 g butter in a skillet over medium-high heat. Cook chicken until golden brown and crispy on the outside. Remove and let rest for a few minutes before slicing into strips.
- Prepare the Cajun Rice:
- In the same skillet, sauté the chopped red onion and garlic until fragrant. Add ½ tbsp Cajun seasoning and stir in the cooked rice. Toss until well coated with the spices.
- Make the Creamy Sauce:
- Lower heat to medium-low. Melt 15 g butter in a pan, add ½ tbsp Cajun seasoning, and whisk in the milk. Stir in cream cheese and Parmesan until smooth and creamy.
- Assemble the Dish:
- Layer the Cajun rice on a plate, top with sliced chicken, and drizzle the creamy sauce over the top. Garnish with chopped parsley and serve immediately.