Description
This Cajun Chicken and Rice with Garlic Parmesan Sauce is a flavorful and comforting one-pan meal featuring tender, seasoned chicken thighs cooked with vibrant bell peppers and Basmati rice in a spicy tomato base. The dish is finished with a rich, creamy garlic Parmesan sauce that ties all the bold flavors together 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 (if using Jasmine rice, cooking time may increase)
- 14.5 oz Can of Fire Roasted Diced Tomatoes
- 1-2 tsp Chicken Bouillon or 1 Bouillon Cube
- 2 cups Water (alternatively, 2 cups chicken broth can be used instead of bouillon and water)
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. Ensure the chicken is well coated for maximum flavor.
- Cook the Chicken: Heat the avocado oil and butter in a skillet over medium heat. Add the seasoned chicken and cook until browned on both sides and cooked through, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced yellow onion and bell peppers. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Tomato Paste and Rice: Stir in the tomato paste and cook for 2 to 3 minutes to deepen the flavor. Then add the uncooked Basmati rice, canned fire roasted diced tomatoes, chicken bouillon (or cube), and water. Stir everything to combine well.
- Simmer Rice: Bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and simmer for 12-15 minutes, or until the rice is tender and has absorbed the liquid.
- Prepare Garlic Parmesan Sauce: While the rice cooks, melt the butter in a separate saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir in 2-3 teaspoons of Slap Ya Mama Cajun seasoning. Add the freshly grated Parmesan cheese and stir over low heat until the cheese has melted and the sauce is creamy. Season with salt and pepper if desired.
- Combine and Serve: Return the cooked chicken to the skillet with the rice. Pour the garlic Parmesan cream sauce over the top evenly. Serve warm, allowing the sauce to meld all the flavors together.
Notes
- Storage & Reheating: Allow the dish to cool completely before refrigerating in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop or microwave, adding a splash of cream, milk, or water to loosen the sauce if needed.
- Make-Ahead Tip: You can prep the seasoned chicken and diced vegetables ahead of time and store separately until ready to cook for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 125 mg
