Description
How to make spicy creamy Cajun Parmesan chicken rice skillet with tender chicken, aromatic spices, and melted cheese in one pan for ultimate comfort.
Ingredients
Scale
Protein and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups long-grain white rice, uncooked
- 3 cups chicken broth, low sodium
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 celery stalks, diced
Cajun Seasonings
- 2 tbsp Cajun seasoning blend
- 1 tsp smoked paprika
- ½ tsp cayenne pepper, or to taste
- 1 tsp garlic powder
- ½ tsp dried thyme
Creamy Elements
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- Season Chicken: Pat chicken pieces dry and toss with Cajun seasoning, paprika, and garlic powder. Let it sit for 10 minutes while you prep vegetables. This helps the spices stick better.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook seasoned chicken until golden brown on all sides, about 6-7 minutes total. Remove and set aside.
- Cook Vegetables: Add butter to the same skillet. Sauté onion, bell pepper, and celery until softened, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Add Rice: Stir in uncooked rice, thyme, and cayenne. Toast for 2 minutes, stirring constantly. This step adds nutty flavor and prevents the rice from getting mushy later.
- Simmer Everything: Pour in chicken broth and return chicken to skillet. Bring to a boil, then reduce heat to low. Cover and simmer 18-20 minutes until rice is tender.
- Finish Creamy: Remove from heat and stir in heavy cream and half the Parmesan cheese. Let it rest 5 minutes to thicken. The residual heat will melt everything perfectly.
- Serve Hot: Sprinkle with remaining Parmesan and fresh herbs if desired. Serve immediately while the cheese is still melty and the rice is at its creamiest peak.
Notes
- Don’t skip toasting the rice with aromatics; it adds crucial nutty depth to the final dish.
- Store in airtight container for up to 4 days; flavors improve overnight as they meld together.
- Substitute half-and-half for cream if needed, but add cornstarch slurry to prevent curdling under heat.
- Adjust cayenne pepper gradually since you can always add more heat but can’t take it away.
- Let the skillet rest 5 minutes after cooking so the sauce thickens to perfect creamy consistency.
- Serve immediately while cheese is melty and rice is at its peak creaminess for best experience.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g