Description
A flavorful Cajun Chicken and Rice dish paired with a rich Garlic Parmesan Cream Sauce. Tender chicken thighs are seasoned with a blend of Cajun spices, sautéed with colorful bell peppers and onions, and cooked with basmati rice and fire-roasted tomatoes. Topped with a creamy garlic and Parmesan sauce, this meal is comforting, savory, and perfect for a satisfying dinner.
Ingredients
Units
Scale
For the Chicken and Rice
- 1-1.5 lbs Boneless Skinless Chicken Thighs or Breasts
- Garlic Powder, to taste
- Onion Powder, to taste
- Black Pepper, to taste
- Smoked Paprika, to taste
- Kinder's Buttery Poultry Blend, to taste
- Slap Ya Mama Cajun Seasoning, to taste
- 1 tbsp Avocado Oil
- 1 tbsp Butter
- 1/2 Yellow Onion, diced
- 1/2 each Red, Yellow, and Green Bell Pepper, diced
- 6-7 Garlic Cloves, minced
- 1 tbsp Tomato Paste
- 1 cup Basmati Rice
- 14.5 oz Can Fire Roasted Diced Tomatoes
- 1-2 tsp Chicken Bouillon or 1 Cube
- 2 cups Water (or 2 cups chicken broth as substitute)
For the Garlic Parmesan Cream Sauce
- 2 tbsp Salted Butter
- 4-5 Garlic Cloves, minced
- 1 cup Heavy Cream
- 2-3 tsp Slap Ya Mama Cajun Seasoning
- 3 oz Freshly Grated Parmesan Cheese
Instructions
- Season the Chicken: Coat the chicken thighs evenly with avocado oil, garlic powder, onion powder, black pepper, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning ensuring full coverage for maximum flavor.
- Cook the Chicken: Heat the avocado oil and 1 tablespoon of butter in a skillet over medium heat. Place the seasoned chicken in the skillet and cook until browned on both sides and fully cooked through. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add the diced yellow onion and bell peppers. Cook for about 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomato and Rice: Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor. Add the basmati rice, fire-roasted diced tomatoes, chicken bouillon, and water (or chicken broth). Bring the mixture to a boil.
- Simmer the Rice: Once boiling, reduce heat to low, cover the skillet, and simmer for 12-15 minutes, or until the rice is tender and the liquid has been absorbed.
- Prepare Garlic Parmesan Sauce: While the rice simmers, melt 2 tablespoons of butter in a saucepan over medium-low heat. Add the minced garlic and sauté until fragrant but not browned. Stir in the heavy cream and 2-3 teaspoons of Slap Ya Mama Cajun Seasoning. Add the freshly grated Parmesan cheese and stir continuously over low heat until melted and smooth. Season with salt and pepper to taste.
- Combine and Serve: Return the cooked chicken to the skillet with the rice. Pour the prepared garlic Parmesan cream sauce evenly over the chicken and rice. Serve warm and enjoy the rich, flavorful dish.
Notes
- Storage: Let the dish cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheating: Warm on the stovetop or microwave with a splash of cream, milk, or water to loosen the sauce.
- Make-ahead Tip: You can prep the seasoned chicken and vegetables ahead of time and store them separately until ready to cook.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
