Y’all, we’re about to talk about a dish that’ll transport you straight to Louisiana with every single bite. This Creamy Cajun Chicken Rice is basically jambalaya’s creamy cousin who went to culinary school and learned how to be sophisticated while still keeping all that bold, spicy soul. We’re talking perfectly seasoned chicken thighs, rice that’s absorbed every drop of those incredible Cajun flavors, and a cream sauce that ties everything together into one glorious, comforting masterpiece. It’s got just enough kick to wake up your taste buds without setting your mouth on fire, and that creamy texture makes it pure comfort food gold. Plus, it all happens in one pot, so you can focus on doing a little happy dance instead of washing dishes.
Why You’ll Love This Recipe
- One pot wonder = minimal cleanup, maximum flavor
- Bold Cajun spices that’ll make your kitchen smell amazing
- Creamy but not heavy — perfect balance of comfort and flavor
- Ready in 45 minutes but tastes like it simmered all day
- Uses simple ingredients with restaurant-quality results
- Perfect for meal prep and reheats like a dream
- Kid-friendly spice level but grown-up sophisticated flavors
The Good Stuff You’ll Need
For the Cajun Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Holy Trinity Base:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp butter
For the Rice Magic:
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 2 bay leaves
For the Creamy Finish:
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
For Serving:
- Hot sauce (because Louisiana)
- Extra green onions
- Lemon wedges
- Crusty French bread
Let’s Do This
Step 1: Season That Chicken
Pat chicken pieces dry and season them all over with Cajun seasoning, salt, and pepper.
Let them sit for about 10 minutes to absorb those flavors while you prep everything else.
Step 2: Brown the Chicken
Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
Brown the seasoned chicken pieces in batches — don’t overcrowd the pan.
Cook for 4-5 minutes per side until golden brown and crispy.
Remove chicken to a plate and set aside (it’ll finish cooking with the rice).
Step 3: Build the Holy Trinity
In the same pot (with all those beautiful browned bits), add butter.
Sauté diced onion, bell pepper, and celery for 5-6 minutes until softened.
This is the “holy trinity” of Cajun cooking — the flavor foundation of everything good.
Add minced garlic and cook for another minute until fragrant.
Step 4: Rice and Spice
Add the rice to the pot and stir to coat with all those vegetables and flavors.
Cook for 2-3 minutes until the rice starts to look slightly translucent.
Stir in drained tomatoes, thyme, smoked paprika, cayenne, and bay leaves.
Step 5: Liquid Gold
Pour in the chicken broth and bring to a boil.
Add the browned chicken back to the pot along with any juices.
Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
Don’t lift the lid too much — rice needs its steam to cook properly.
Step 6: Creamy Dream Time
Remove from heat and let it sit for 5 minutes (patience, grasshopper).
Remove the bay leaves and stir in the heavy cream and softened cream cheese.
Mix until the cream cheese is completely melted and everything’s creamy and gorgeous.
Stir in Parmesan cheese, lemon juice, and half the green onions.
Step 7: Final Touches
Taste and adjust seasoning — more Cajun spice? More salt? More cream? You’re the boss.
Let it rest for 2-3 minutes to thicken slightly.
Garnish with remaining green onions and fresh parsley.
Serving Suggestions
Serve in bowls with hot sauce on the side for those who like extra heat.
Crusty French bread or cornbread for soaking up every drop.
A crisp green salad with lemon vinaigrette balances the richness perfectly.
Cold beer or sweet tea are the traditional Louisiana pairings.
Switch It Up
Shrimp Addition: Add 1 lb of peeled shrimp in the last 5 minutes of cooking.
Sausage Party: Include sliced andouille sausage with the chicken for extra smokiness.
Veggie Power: Add diced okra or mushrooms with the holy trinity.
Heat Level: Adjust cayenne and use mild or spicy Cajun seasoning to taste.
Different Proteins: This works great with chicken breasts, pork, or even turkey thighs.
Make-Ahead Magic
The flavors actually get better overnight, so this is perfect for meal prep.
Store leftovers for up to 4 days in the fridge.
Reheat gently with a splash of broth or cream to bring back the creamy texture.
You can prep all the vegetables ahead and store them chopped in the fridge.
Questions People Actually Ask
Q: Can I use chicken breasts instead of thighs? A: You can, but thighs stay more tender and flavorful. If using breasts, be careful not to overcook them.
Q: What if I can’t find Cajun seasoning? A: Make your own! Mix 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp oregano, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp black pepper, and 1/2 tsp salt.
Q: My rice is too wet/dry — help! A: Too wet? Simmer uncovered for a few more minutes. Too dry? Add warm broth, 1/4 cup at a time.
Q: Can I make this dairy-free? A: Use coconut cream instead of heavy cream and skip the cream cheese and Parmesan, or use dairy-free alternatives.
Q: What’s the difference between this and jambalaya? A: Jambalaya is typically drier and doesn’t have cream. This is like jambalaya’s creamy, more indulgent cousin.
Print
Creamy Cajun Chicken Rice
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
Y’all, we’re about to talk about a dish that’ll transport you straight to Louisiana with every single bite. This Creamy Cajun Chicken Rice is basically jambalaya’s creamy cousin who went to culinary school and learned how to be sophisticated while still keeping all that bold, spicy soul. We’re talking perfectly seasoned chicken thighs, rice that’s absorbed every drop of those incredible Cajun flavors, and a cream sauce that ties everything together into one glorious, comforting masterpiece. It’s got just enough kick to wake up your taste buds without setting your mouth on fire, and that creamy texture makes it pure comfort food gold. Plus, it all happens in one pot, so you can focus on doing a little happy dance instead of washing dishes.
Ingredients
For the Cajun Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Holy Trinity Base:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp butter
For the Rice Magic:
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 2 bay leaves
For the Creamy Finish:
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
For Serving:
- Hot sauce (because Louisiana)
- Extra green onions
- Lemon wedges
- Crusty French bread
Instructions
Pat chicken pieces dry and season them all over with Cajun seasoning, salt, and pepper.
Let them sit for about 10 minutes to absorb those flavors while you prep everything else.
Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
Brown the seasoned chicken pieces in batches — don’t overcrowd the pan.
Cook for 4-5 minutes per side until golden brown and crispy.
Remove chicken to a plate and set aside (it’ll finish cooking with the rice).
In the same pot (with all those beautiful browned bits), add butter.
Sauté diced onion, bell pepper, and celery for 5-6 minutes until softened.
This is the “holy trinity” of Cajun cooking — the flavor foundation of everything good.
Add minced garlic and cook for another minute until fragrant.
Add the rice to the pot and stir to coat with all those vegetables and flavors.
Cook for 2-3 minutes until the rice starts to look slightly translucent.
Stir in drained tomatoes, thyme, smoked paprika, cayenne, and bay leaves.
Pour in the chicken broth and bring to a boil.
Add the browned chicken back to the pot along with any juices.
Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
Don’t lift the lid too much — rice needs its steam to cook properly.
Remove from heat and let it sit for 5 minutes (patience, grasshopper).
Remove the bay leaves and stir in the heavy cream and softened cream cheese.
Mix until the cream cheese is completely melted and everything’s creamy and gorgeous.
Stir in Parmesan cheese, lemon juice, and half the green onions.
Taste and adjust seasoning — more Cajun spice? More salt? More cream? You’re the boss.
Let it rest for 2-3 minutes to thicken slightly.
Garnish with remaining green onions and fresh parsley.
Notes
Serve in bowls with hot sauce on the side for those who like extra heat.
Crusty French bread or cornbread for soaking up every drop.
A crisp green salad with lemon vinaigrette balances the richness perfectly.
Cold beer or sweet tea are the traditional Louisiana pairings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~42g
- Protein: ~32g