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A smartphone photo of a white bowl containing fluffy garlic rice topped with diagonally sliced blackened chicken and a thick orange Cajun sauce. (Creamy Cajun Chicken and Rice)

Creamy Cajun Chicken and Rice with Garlic Infused Fluffy Grains

This Creamy Cajun Chicken and Rice features pan-seared blackened chicken breast served over fluffy garlic rice, all smothered in a luxurious, glossy orange-red cream sauce. A restaurant-quality weeknight dinner with bold Southern flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Garlic Rice
  • 1.5 cups (300g) Long-grain white rice Rinsed until clear
  • 2.25 cups (540ml) Chicken broth
  • 2 cloves (6g) Garlic Minced
  • 1 tbsp (15ml) Olive oil
Cajun Chicken and Sauce
  • 1.5 lbs (680g) Chicken breasts Boneless and skinless
  • 2 tbsp (14g) Cajun seasoning Divided use
  • 1 cup (240ml) Heavy cream
  • 0.75 cups (180ml) Chicken broth
  • 2 cloves (6g) Garlic Minced
  • 1 tbsp (15g) Butter
  • 2 tbsp (30ml) Vegetable oil For searing
Garnish
  • 2 Green scallions Finely sliced
  • 1 tsp Dried herb flakes Parsley or oregano

Equipment

  • 1 Cast Iron Skillet Essential for getting a good sear on the chicken.
  • 1 Medium Saucepan with Lid Used for steaming the garlic rice.
  • 1 Chef's Knife For clean diagonal slices of chicken.

Method
 

Prepare the Garlic Rice
  1. Heat olive oil in a saucepan. Sauté half the garlic and the rinsed rice for 2 minutes until fragrant.
  2. Add broth, bring to a boil, then cover and simmer on low for 15-18 minutes. Let rest for 5 minutes before fluffing.
Cook the Cajun Chicken
  1. Rub chicken with Cajun seasoning. Sear in a hot skillet with oil for 6-7 minutes per side until blackened and cooked to 165°F.
  2. Transfer chicken to a board and rest for 5 minutes. Slice diagonally into thick strips.
Make the Cream Sauce
  1. In the same skillet, melt butter and sauté remaining garlic. Add broth to deglaze the pan bits.
  2. Stir in heavy cream and extra seasoning. Simmer for 5-7 minutes until the sauce is thick, glossy, and orange-red.

Notes

Always rinse your rice to ensure individual grains.
Let the chicken rest before slicing to keep it juicy.