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High Protein Creamy Cajun Chicken Rice for Cozy Nights

This High Protein Creamy Cajun Chicken Rice combines hearty goodness with a rich, creamy texture for a nutritious dinner option.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breast Substitute with thighs for richer flavor
  • 2 tablespoons Cajun Seasoning Mix Feel free to use homemade blend
  • 2 tablespoons Olive Oil Can be substituted with vegetable oil
  • 1 tablespoon Grass Fed Butter Replace with olive oil for dairy-free
For the Rice Base
  • 1 cup Long-Grain Rice (Jasmine or Basmati) Brown rice requires adjusted cooking time
  • 2 cups Low-Sodium Chicken Broth Vegetable broth can be used for vegetarian option
For the Vegetables
  • 1 medium Red Onion Yellow onion is a suitable replacement
  • 1 medium Green Bell Pepper
  • 1 medium Red Bell Pepper
  • 2 stalks Celery Optional but enhances flavor
  • 2 cloves Garlic Fresh minced is best; powdered can be used if necessary
For the Creamy Sauce
  • 8 ounces Light Cream Cheese Substitute with Greek yogurt for richness
  • 1 cup Milk (2% or half-and-half) Use dairy-free milk if needed
For Seasoning
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder
For Garnish
  • to taste Fresh Parsley
  • to taste Green Onions

Equipment

  • skillet

Method
 

Preparation Steps
  1. Begin by patting dry the boneless, skinless chicken breasts, ensuring they are moisture-free.
  2. In a small bowl, coat the chicken with olive oil and sprinkle Cajun seasoning over both sides. Let it sit while you preheat the skillet.
  3. In a large skillet over medium-high heat, melt a tablespoon of grass-fed butter along with a drizzling of olive oil.
  4. Once the butter is foamy, carefully place the seasoned chicken into the pan and sear for about 5-7 minutes on each side until golden brown.
  5. Remove the chicken and set it aside.
  6. In the same skillet, add the chopped red onion, green and red bell peppers, and diced celery. Sauté for approximately 5-6 minutes until they soften.
  7. Lower the heat to medium and stir in minced garlic and remaining Cajun seasoning, garlic powder, onion powder, oregano, thyme, paprika, and chili powder. Cook for another minute.
  8. Add the long-grain rice to the skillet, stirring for about 2 minutes to toast lightly.
  9. Pour in the low-sodium chicken broth and stir briefly. Nestle the seared chicken back in, ensuring it’s submerged.
  10. Bring to a boil, then reduce heat to low and cover. Let it simmer on low heat for 15-20 minutes.
  11. After simmering, remove from heat but keep covered for about 5 minutes to let flavors meld.
  12. Fluff the rice gently with a fork and incorporate the light cream cheese until it melts, then stir in the milk or half-and-half.
  13. Taste and adjust seasoning with salt and pepper. Fold in sliced chicken for even distribution.
  14. Serve warm, garnished with fresh parsley and green onions.

Notes

This dish stores well and leftovers can enhance flavor when allowed to sit in the fridge for a day.