Description
This Cajun Chicken and Rice with Garlic Parmesan Sauce recipe combines tender, flavorful chicken thighs with vibrant bell peppers and perfectly cooked basmati rice. Smothered in a creamy, garlicky Parmesan sauce with a spicy kick from Cajun seasoning, it’s a comforting one-pan meal packed with bold flavors.
Ingredients
Units
Scale
For the Chicken and Rice
- 1-1.5 lbs Boneless Skinless Chicken Thighs or Breasts
- Garlic Powder, to taste
- Onion Powder, to taste
- Black Pepper, to taste
- Smoked Paprika, to taste
- Kinder's Buttery Poultry Blend, to taste
- Slap Ya Mama Cajun Seasoning, to taste
- 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
- 14.5 oz Can Fire Roasted Diced Tomatoes
- 1-2 tsp Chicken Bouillon or 1 Cube
- 2 cups Water (or substitute with 2 cups 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 Cheese
Instructions
- Season the Chicken: Coat the chicken thighs evenly with avocado oil, garlic powder, onion powder, black pepper, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning to ensure rich flavor infusion.
- Cook the Chicken: Heat avocado oil and butter in a skillet over medium heat. Add seasoned chicken and cook until browned and cooked through, roughly 6-8 minutes per side depending on thickness. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced yellow onion and bell peppers. Sauté for about 5 minutes until softened. Add minced garlic and cook an additional 1 minute until fragrant.
- Add Tomato Paste and Rice: Stir in tomato paste and cook for 2-3 minutes to deepen flavor. Add basmati rice, fire-roasted diced tomatoes (with juices), chicken bouillon or cube, and water. Stir to combine and bring the mixture to a boil.
- Simmer Rice: Cover the skillet and reduce heat to a simmer. Cook for 12-15 minutes until the rice is tender and liquid is absorbed.
- Prepare Garlic Parmesan Sauce: In a separate saucepan, melt salted butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in heavy cream and Slap Ya Mama Cajun Seasoning. Gradually add freshly grated Parmesan cheese, stirring over low heat until melted and the sauce thickens. Season with salt and pepper to taste.
- Combine and Serve: Return the cooked chicken to the skillet with the rice. Pour the creamy garlic Parmesan sauce over the top. Gently stir or spoon the sauce over the chicken and rice before serving.
Notes
- Storage: Allow the dish to cool completely before refrigerating in an airtight container for up to 4 days.
- Reheating: Warm leftovers on the stovetop or in the microwave with a splash of cream, milk, or water to loosen the sauce and maintain creaminess.
- Make-ahead Tip: Season the chicken and prep vegetables ahead of time and store them separately until ready to cook for quicker meal assembly.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
