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Cajun Chicken and Rice with Garlic Parmesan Sauce
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Cajun Chicken and Rice with Garlic Parmesan Sauce

A creamy Cajun chicken and rice skillet made with seasoned thighs, sautéed peppers, and a rich garlic Parmesan sauce. Bold, comforting, and made in one pan!
Course Dinner, Lunch, One Pot Meal
Cuisine American
Keyword Cajun Chicken and Rice, Cajun Chicken and Rice with Garlic Parmesan Sauce, Chicken and Rice
Prep Time 15 minutes
Cook Time 28 minutes
Servings 4

Ingredients

For the Chicken and Rice

  • 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

For the Garlic Parmesan Cream Sauce

  • 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

Instructions

  • Season chicken thighs with oil, garlic powder, onion powder, pepper, paprika, Kinder’s, and Slap Ya Mama. I do not measure, just make sure the chicken is well coated.
  • Heat oil and butter in skillet over medium heat. Cook chicken until browned and cooked through. Remove and set aside.
  • Sauté onion and peppers for 5 minutes in the same skillet. Add garlic and cook 1 minute more.
  • Stir in tomato paste, cook 2–3 minutes. Add rice, diced tomatoes, bouillon, and water. Bring to a boil.
  • Cover and simmer 12–15 minutes until rice is tender.
  • In a saucepan, melt butter and sauté garlic. Stir in cream and Slap Ya Mama. Add Parmesan and stir over low heat until melted. Season with salt and pepper if needed.
  • Return chicken to rice skillet. Pour sauce over the top. 

Notes

Storage & Reheating

  • To store: Let the dish cool completely, then refrigerate in an airtight container for up to 4 days.
  • To reheat: Warm on the stovetop or microwave with a splash of cream, milk, or water to loosen the sauce.
  • Make-ahead tip: You can prep the seasoned chicken and veggies ahead of time and store them separately until you’re ready to cook.