Garlic Butter Cajun Cheesy Chicken (Print Format)
Juicy chicken and Cajun-seasoned rice coated in a creamy, cheesy sauce with a kick of garlic and spice.
# Ingredients:
→ Chicken and Seasoning
01 -
2 lbs chicken breast, sliced into thick strips
02 -
2 tablespoons olive oil
03 -
8 tablespoons butter, divided
04 -
10 cloves garlic, minced, divided
05 -
2 teaspoons Cajun seasoning, divided
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1.5 teaspoons salt, divided
10 -
1 teaspoon black pepper, divided
→ Rice and Broth
11 -
1.5 cups long-grain white rice
12 -
3 cups chicken broth
→ Cheese and Cream
13 -
1.5 cups heavy cream
14 -
8 oz Velveeta, cubed
15 -
1 cup shredded mozzarella
16 -
3/4 cup grated Parmesan
17 -
4 oz cream cheese, softened
→ Garnish
18 -
3 tablespoons fresh parsley, chopped
# Steps:
01 -
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and season with 1 teaspoon Cajun seasoning, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Cook until the chicken is browned and cooked through.
02 -
Add 4 tablespoons of butter and 5 cloves of garlic to the skillet. Stir for about a minute to coat the chicken in the garlic butter, then transfer the chicken to a plate.
03 -
Melt the remaining 4 tablespoons of butter in the same skillet. Add the remaining garlic and cook briefly before stirring in the uncooked rice.
04 -
Sprinkle in the remaining Cajun seasoning, then pour in the chicken broth. Add the remaining salt and black pepper, cover, and cook until the rice is tender.
05 -
Reduce the heat and stir in the heavy cream, followed by the Velveeta and cream cheese. Mix until both cheeses are fully melted.
06 -
Add the mozzarella and Parmesan, stirring until the sauce becomes smooth and creamy.
07 -
Return the chicken to the skillet and gently mix until the rice and chicken are evenly coated in the cheesy Cajun sauce. Sprinkle with fresh parsley and serve hot.