High Protein Creamy Cajun Chicken with Garlic Rice
Juicy Cajun-spiced chicken thighs seared to a bold blackened crust and simmered in a rich, garlicky Parmesan cream sauce, served over fluffy toasted garlic rice. This dish is a powerhouse high protein family dinner that comes together in about 35 minutes with minimal cleanup.
Equipment
- Large skillet or cast iron pan
- Medium saucepan with lid
- Tongs
- Instant-read thermometer
Ingredients
Chicken
- 6 pieces boneless skinless chicken thighs patted dry
- 2 tablespoons Cajun seasoning store-bought or homemade
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Cajun Sauce
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- 1/2 cup chicken broth low sodium
- 1 cup heavy cream
- 1/3 cup Parmesan cheese freshly grated
- 1 teaspoon Cajun seasoning for the sauce
Garlic Rice
- 1.5 cups long grain white rice rinsed well
- 3 cloves garlic minced
- 1 tablespoon unsalted butter
- 3 cups chicken broth or water
- 1/2 teaspoon salt
To Serve
- 2 tablespoons fresh parsley chopped
- 1 whole lemon cut into wedges
Instructions
- Pat the chicken thighs completely dry with paper towels. Coat every surface generously with the Cajun seasoning, salt, and black pepper, pressing the spices in firmly so they adhere. Let the seasoned chicken sit at room temperature for 10 minutes while you start the rice.
- In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add 3 cloves of minced garlic and cook, stirring, for about 60 seconds until fragrant. Add the rinsed rice and stir constantly for 2 minutes until the grains turn lightly golden and smell nutty.
- Pour in 3 cups of chicken broth and add salt. Bring to a boil over high heat, then reduce heat to the lowest setting. Cover tightly and cook for 16 to 18 minutes. Remove from heat and let steam, still covered, for 5 minutes. Fluff with a fork before serving.
- While the rice cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken thighs smooth side down, without crowding the pan. Sear undisturbed for 5 to 6 minutes until a deep, dark crust forms on the bottom.
- Flip the chicken thighs and cook for another 4 to 5 minutes until the internal temperature reads 165 degrees F on an instant-read thermometer. Transfer the chicken to a plate and tent loosely with foil to rest.
- Reduce the skillet heat to medium. Add 1 tablespoon of butter to the same pan and let it melt, scraping up all the browned bits from the bottom. Add the remaining 3 cloves of minced garlic and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and let it bubble and reduce for 2 minutes. Then pour in the heavy cream and add 1 teaspoon of Cajun seasoning. Stir well to combine.
- Simmer the sauce over medium-low heat for 4 to 5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Stir in the grated Parmesan cheese until fully melted and smooth. Taste and adjust seasoning with salt and pepper.
- Nestle the seared chicken thighs back into the cream sauce. Spoon the sauce over the top of each piece and let everything warm together over low heat for 2 minutes.
- Serve the creamy Cajun chicken over generous portions of garlic rice. Garnish with fresh chopped parsley and a squeeze of lemon juice. Spoon extra cream sauce from the pan over each bowl before serving.
Notes
For best results, always pat chicken dry before seasoning to ensure a proper sear. Avoid boiling the cream sauce at high heat as it can break and become grainy. Leftovers keep in an airtight container for up to 4 days in the refrigerator. Store chicken and sauce separately from rice. Reheat gently in a skillet with a splash of broth. The sauce freezes for up to 2 months but may need whisking after thawing to recombine. Chicken breasts can be substituted but slice horizontally for even cooking.