Creamy Cajun Chicken & Rice

This Cajun Chicken & Rice quickly became one of my favorite comfort meals after I fell in love with Cajun seasoning. What started with sprinkling a little on buttered corn turned into experimenting with bigger, bolder flavors in the kitchen — and this recipe was one of the winners.

The chicken gets a flavorful crust, the rice soaks up all the buttery Cajun cream sauce, and it comes together into one seriously comforting meal.

Ingredients

For the Chicken

• Boneless chicken thighs (or deboned thighs with skin left on)

• Avocado oil

• Garlic salt

• Paprika

• Cajun seasoning

• 1 small red onion, chopped

• 2 garlic cloves, minced

• 1–2 cups cooked white rice

For the Cajun Cream Sauce

• 4 tablespoons butter

• 1 tablespoon garlic powder

• 1 tablespoon Cajun seasoning

• 1 cup heavy cream

Instructions

1. In a mixing bowl or zip-top bag, combine the chicken thighs with avocado oil, paprika, garlic salt, and Cajun seasoning. Mix well to coat.

   • Let marinate as long as possible — overnight is even better.

2. Heat a stainless steel or cast iron pan over medium-high heat. Add 2 tablespoons butter.

3. Place chicken thighs in the pan and cook until a nice golden crust forms on both sides and the chicken is cooked through.

4. Remove chicken temporarily if needed. Add chopped onion and minced garlic to the pan with a little extra butter if necessary. Cook until softened and fragrant, scraping up all the flavorful browned bits from the pan.

5. Spread cooked white rice evenly into a baking dish or serving pan. Place the chicken thighs over the rice.

6. In a small saucepan, combine:

   • remaining butter

   • garlic powder

   • Cajun seasoning

   • heavy cream

   Stir together over low heat until smooth and warmed through.

7. Pour the Cajun cream sauce over the chicken and rice.

8. Serve warm and enjoy.

This one has become a regular around here when we want something hearty, flavorful, and a little different from our usual dinner rotation.