Cajun Chicken Rice Parmesan (Print Format)
Creamy Cajun chicken with rice, peppers, and a rich garlic Parmesan sauce for a cozy one-pan meal.
# Ingredients:
→ Chicken and Rice
01 -
1-1.5 lbs Boneless Skinless Chicken Thighs or Breasts
02 -
Garlic Powder
03 -
Onion Powder
04 -
Black Pepper
05 -
Smoked Paprika
06 -
Kinder's Buttery Poultry Blend
07 -
Slap Ya Mama Cajun Seasoning
08 -
1 tbsp Avocado Oil
09 -
1 tbsp Butter
10 -
1/2 Yellow Onion, Diced
11 -
1/2 each Red, Yellow, and Green Bell Pepper, Diced
12 -
6-7 Garlic Cloves, Minced
13 -
1 tbsp Tomato Paste
14 -
1 Cup Basmati Rice
15 -
14.5 oz Can of Fire Roasted Diced Tomatoes
16 -
1-2 tsp Chicken Bouillon or 1 Cube
17 -
2 Cups Water or 2 Cups Chicken Broth
→ Garlic Parmesan Cream Sauce
18 -
2 tbsp Salted Butter
19 -
4-5 Garlic Cloves, Minced
20 -
1 Cup Heavy Cream
21 -
2-3 tsp Slap Ya Mama Cajun Seasoning
22 -
3 oz Freshly Grated Parmesan
# Steps:
01 -
Coat chicken thighs with avocado oil, garlic powder, onion powder, black pepper, smoked paprika, Kinder’s Poultry Blend, and Slap Ya Mama Cajun seasoning.
02 -
Heat avocado oil and butter in a skillet over medium heat. Cook chicken until browned and fully cooked. Remove and set aside.
03 -
In the same skillet, sauté diced onion and bell peppers for 5 minutes. Add minced garlic and cook for 1 minute.
04 -
Stir in tomato paste and cook for 2–3 minutes. Add basmati rice, fire-roasted diced tomatoes, chicken bouillon, and water or chicken broth. Bring to a boil.
05 -
Cover skillet and simmer for 12–15 minutes or until the rice is tender.
06 -
In a saucepan, melt butter and sauté minced garlic. Stir in heavy cream and Slap Ya Mama seasoning. Add grated Parmesan and stir over low heat until melted. Season with salt and pepper as needed.
07 -
Return cooked chicken to the rice skillet. Pour garlic Parmesan sauce over the top and serve warm.