Name: Cajun Chicken and Rice with Garlic Parmesan Sauce
Prep time: 15 min
Cook time: 28 min
Ingredients: 1-1.5 lbs Boneless Skinless Chicken Thighs or Breasts; Garlic Powder, Onion Powder, Black Pepper, Smoked Paprika; Kinder's Buttery Poultry Blend; Slap Ya Mama Cajun Seasoning; 1 tbsp Avocado Oil; 1 tbsp Butter; 1/2 Yellow Onion, Diced; 1/2 each Red, Yellow and Green Bell Pepper, Diced; 6-7 Garlic Cloves, minced; 1 tbsp Tomato Paste; 1 Cup Basmati Rice (if you use Jasmine rice you will need to cook longer); 14.5 oz Can of Fire Roasted Diced Tomatoes; 1-2 tsp Chicken Bouillon or 1 Cube; 2 Cups Water (instead of the bouillon and water, you can use 2 cups of chicken broth); 2 tbsp Salted Butter; 4-5 Garlic Cloves, minced; 1 Cup Heavy Cream; 2-3 tsp Slap Ya Mama Cajun Seasoning; 3 oz Freshly Grated Parmesan

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Cajun Chicken and Rice with Garlic Parmesan Sauce

If there’s one dinner I’ll never get tired of, it’s a big skillet full of tender chicken, flavorful rice, and a rich, garlicky cream sauce. This Cajun Chicken and Rice with Garlic Parmesan Sauce is everything I love in a meal—bold, creamy, satisfying, and made in just one pan (okay, two, if you count the sauce). It’s a total weeknight win, but it’s delicious enough to serve when you want to impress.

This one brings the heat thanks to Slap Ya Mama seasoning and smoked paprika, but it’s easy to dial it back for milder palates. And let me tell you—this garlic Parmesan cream sauce is something special. I served it up with corn on the cob and warm garlic bread, and it was an absolute hit.

So check out these other great recipes while you are here!

Southwest Chicken and Rice Casserole

Smothered Chicken and Rice (Easy One Pot Meal)

One Pan Fiesta Chicken and Rice

Arroz Con Pollo (Cheesy Chicken and Rice)

Cheesy Chicken Broccoli and Rice

Ingredients You’ll Need

For the Chicken and Rice

5 boneless, skinless chicken thighs
Garlic powder, onion powder, black pepper, smoked paprika
Kinder’s Buttery Poultry Blend
Slap Ya Mama Cajun seasoning (optional for heat)
1 tbsp avocado oil + 1 tbsp butter
½ red onion, diced
½ each of red, yellow, and green bell peppers, diced
7 cloves garlic, minced
1 tbsp tomato paste
1 cup basmati rice
1 (14.5 oz) can fire-roasted diced tomatoes
1 heaping spoonful chicken bouillon (or 1 cube)
2 cups water

For the Garlic Parmesan Sauce

2 tbsp butter
5 garlic cloves, minced
1 cup heavy cream
2 tsp Slap Ya Mama (optional)
3 oz freshly grated Parmesan cheese

Instructions

Start by drizzling your chicken thighs with a little oil, then season them generously with garlic powder, onion powder, black pepper, smoked paprika, Kinder’s Buttery Poultry Blend, and a touch of Slap Ya Mama for some Cajun kick. Mix it all together until the chicken is well coated.

Heat 1 tablespoon of avocado oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the seasoned chicken and cook until nicely browned and cooked through—about 5–6 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.

In the same skillet (leave those flavorful juices!), toss in your diced red onion and all three colors of bell pepper. Sauté for about 5 minutes, stirring occasionally. Add the minced garlic and cook for one more minute.

Stir in the tomato paste and cook for about 2–3 minutes to deepen the flavor. Then add your dry basmati rice and stir to coat the grains in all that goodness.

Pour in the can of fire-roasted diced tomatoes (undrained), a spoonful of chicken bouillon, and 2 cups of water. (Or you can use 2 cups of chicken broth instead of the bouillon and water). Bring everything to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 12–15 minutes, or until the rice is tender and the liquid is absorbed. I used basmati rice, so if you use jasmine rice it will need to cook about 18-20 minutes.

While the rice is cooking, start your sauce. In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Add the garlic and cook for about 1 minute, until fragrant. Stir in the heavy cream and Slap Ya Mama (if using), then reduce heat to low and slowly stir in the Parmesan until melted and creamy. Keep it warm on low.

Bring it all together

Once the rice is fully cooked, return the chicken to the skillet. Pour the garlic Parmesan sauce over the top of the chicken. If you want, you can chop the chicken up and stir everything together! Let it warm through for a minute or two, then serve!

What to Serve with It

This dish is rich and filling, so simple sides work best. I served it with corn on the cob and garlic bread, and it was the perfect combo. A crisp green salad would also be great to balance out the richness of the sauce. I hope you enjoy this Cajun Chicken and Rice with Garlic Parmesan Sauce!

Make It Your Own

Switch up the veggies—try zucchini, mushrooms, or spinach.
Use chicken breasts instead of thighs, if you prefer a leaner cut.
Out of basmati? Long-grain white rice such as jasmine works too, but will need a few extra minutes to cook.

If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!

Cajun Chicken and Rice with Garlic Parmesan Sauce