The first time I made this Creamy Cajun Chicken Rice, it was a bit of a happy accident. I was craving something deeply flavorful, comforting, and all in one pan—the kind of meal that makes your whole kitchen smell like a restaurant. As the Cajun spices hit the hot oil, that incredible earthy, smoky aroma filled the air, and I knew I was onto something special. When I took that first creamy, savory bite, packed with tender chicken and perfectly cooked rice, I literally did a little dance by the stove. This recipe has become my ultimate weeknight hero and my favorite dish to make for friends. It’s pure, uncomplicated joy in a bowl.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 rib of celery, chopped
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice (like Jasmine or Basmati), rinsed
- 3 tbsp Cajun seasoning blend (see tip!)
- 2.5 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup shredded sharp cheddar cheese
- 2 green onions, sliced (for garnish)
- Salt and black pepper to taste
Let’s talk about a few key players here. First, chicken thighs are non-negotiable for me in this recipe. I’ve tried it with breasts, and they just don’t stay as juicy through the simmering process. The thighs guarantee tenderness. Second, your Cajun seasoning makes or breaks this dish. I highly recommend making your own blend if you can (equal parts paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and a pinch of cayenne). Store-bought is fine, but taste it first—some brands are salt bombs. If yours is salty, hold back on adding extra salt until the end. Finally, don’t skip rinsing the rice! I’ve tried this step both ways, and trust me, this one works better to prevent a gummy final texture.(See the next page below to continue…)