Go Back
Creamy Cajun chicken and rice with Parmesan cream sauce drizzled over sliced chicken
Katie

Creamy Cajun Chicken & Rice

Tender seared Cajun chicken served over fluffy white rice and topped with a rich, silky Parmesan cream sauce — a bold, comforting weeknight dinner ready in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Cajun
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts thinly sliced horizontally into cutlets
  • 1 ½ tablespoons olive oil
  • Cajun seasoning to taste, used on chicken and in sauce
  • onion powder to taste
  • garlic powder to taste
  • paprika to taste, used on chicken and in sauce
  • black pepper to taste
  • 4 tablespoons butter
  • 1 cup Parmesan cheese freshly grated, not pre-shredded
  • 1 ½ cups heavy whipping cream
  • cooked white rice enough for 4 servings, prepared according to package instructions

Equipment

  • Large skillet
  • Cutting board
  • Meat thermometer
  • Paper towels

Method
 

  1. Cook white rice according to package instructions. Set aside and keep warm.
  2. If chicken breasts are thick, slice them horizontally into thin, even cutlets. Season both sides generously with Cajun seasoning, onion powder, garlic powder, paprika, and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat until hot. Add the chicken and sear for 3–4 minutes per side without moving, until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from skillet and let rest on a cutting board for 1 minute.
  4. Wipe out any excess oil from the skillet with a paper towel. Add butter and melt over medium heat.
  5. Pour in the heavy whipping cream and stir to combine. Add a pinch of Cajun seasoning, paprika, and black pepper. Gradually stir in the Parmesan cheese a little at a time, stirring continuously until the sauce is smooth and creamy. Let simmer for 1 minute until slightly thickened.
  6. Fluff the rice and divide among serving plates. Slice the rested chicken into strips and lay over the rice. Spoon the Cajun Parmesan cream sauce generously over the chicken, allowing just a little to run onto the rice. Do not mix the sauce into the rice — keep the layers. Serve immediately.

Notes

Use freshly grated Parmesan only. Pre-shredded Parmesan contains anti-caking agents that prevent it from melting smoothly and will make your sauce grainy. Freshly grated melts into the cream perfectly.
Add the Parmesan slowly. Stir it in a little at a time over medium heat. Dumping it all in at once — especially over high heat — causes the sauce to break or turn grainy instead of silky.
Wipe the skillet before making the sauce. Leftover oil from searing the chicken will cause the cream sauce to separate. A quick wipe with a paper towel takes ten seconds and makes a real difference.
Sauce too thick? Add a small splash of heavy cream and stir. It loosens right back up. If the sauce looks greasy or broken, lower the heat, add a tablespoon of cream, and stir steadily — it usually comes back together.
Storage & reheating: Store chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce over low heat with a small splash of cream, stirring slowly. Reheat chicken and rice in the microwave.
Swap options: Chicken thighs work well in place of breasts and are more forgiving if slightly overcooked. For more heat, add a pinch of cayenne to the sauce or use a spicier Cajun seasoning blend.