Cajun Chicken and Rice with Garlic Parmesan Sauce
A rich and creamy Cajun Chicken and Rice dish that combines tender chicken thighs, fluffy rice, and a delightful garlic Parmesan sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken thighs (or breasts) These juicy pieces of chicken will soak up the flavors wonderfully.
- 1 tbsp avocado oil Used for frying the chicken.
- 1 tbsp butter Used for frying the chicken.
- 0.5 cup yellow onion, diced Provides a sweet and savory base.
- 0.5 each red, yellow, and green bell pepper, diced Brings color and sweetness to the dish.
- 6 to 7 cloves garlic, minced Adds a potent aroma that ties together all the flavors.
- 1 tbsp tomato paste Deepens the flavor profile.
- 1 cup basmati rice Light and fluffy, soaking in all the savory juices.
- 14.5 oz fire roasted diced tomatoes Adds tang and brightness to the dish.
- 1 to 2 tsp chicken bouillon (or 1 cube) For extra depth of savory flavor.
- 2 cups water Or use chicken broth instead.
For the Creamy Sauce
- 2 tbsp salted butter For the creamy sauce.
- 4 to 5 cloves garlic, minced Extra garlic for the sauce.
- 1 cup heavy cream Base for the garlic Parmesan sauce.
- 2 to 3 tsp Slap Ya Mama Cajun seasoning To season the sauce.
- 3 oz freshly grated Parmesan cheese Makes the sauce creamy and cheesy.
Seasoning
- 1 to 1.5 tsp garlic powder For savory aroma.
- 1 tsp onion powder Enhances deep flavors.
- 1 tsp black pepper Brings subtle heat.
- 1 tsp smoked paprika Adds depth of flavor.
- 1 tbsp Kinder's Buttery Poultry Blend Infuses delicious buttery flavor.
- 1 tbsp Slap Ya Mama Cajun seasoning Essential Cajun flair.
Instructions
Preparation
- Season the chicken thighs generously with avocado oil and your selection of spices—garlic powder, onion powder, black pepper, smoked paprika, Kinder's Buttery Poultry Blend, and Slap Ya Mama Cajun seasoning.
- Heat the oil and butter in a large skillet over medium heat.
- Carefully cook the seasoned chicken until browned on both sides and cooked through (about 6-7 minutes per side). Remove from skillet and set aside.
- In the same skillet, add the diced onion and bell peppers. Sauté for about 5 minutes until soft.
- Add the minced garlic and cook for an additional minute.
- Stir in the tomato paste, cooking for 2-3 minutes until it darkens slightly.
- Add the basmati rice, fire-roasted diced tomatoes, chicken bouillon, and either water or chicken broth. Stir to combine and bring to a boil.
- Cover the skillet and reduce heat to low. Simmer for 12-15 minutes until the rice is tender.
Making the Sauce
- In a small saucepan, melt butter over medium heat, then add minced garlic, sautéing for about 1 minute.
- Gradually stir in the heavy cream and Cajun seasoning, letting it blend smoothly.
- Add freshly grated Parmesan cheese, stirring over low heat until melted.
- Taste and season with salt and pepper if necessary.
Bringing It All Together
- Once the rice is cooked, return the chicken to the skillet.
- Pour the garlic Parmesan cream sauce over the top and gently mix everything together.
- Serve hot, enjoying the rich and creamy Cajun-spiced goodness!
Notes
Avoid underseasoning the chicken to ensure flavor throughout. Be careful not to overcook the rice, and allow the chicken to rest after cooking to retain moisture.