Description
Thick strips of Cajun-seasoned chicken breast seared until deeply golden, served over fluffy garlic butter rice cooked in chicken broth, and finished with a rich, spicy Cajun heavy cream sauce. A bold, deeply satisfying one-pan dinner ready in 30 minutes.
Ingredients
For the Chicken:
- 1.5 lbs chicken breast, sliced into thick strips
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoon olive oil
For the Garlic Rice:
- 1.5 cups long-grain white rice, jasmine or basmati
- 2.25 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon butter
For the Cajun Cream Sauce:
- 1 cup heavy cream
- 2 cloves garlic, minced
For Garnish:
- ¼ cup fresh parsley, chopped
- 1 teaspoon red chili flakes
Instructions
- Season the chicken strips with 1 tablespoon of the Cajun seasoning, pressing it into all surfaces. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken strips for 3–4 minutes per side until deeply golden and cooked through to 165°F (74°C). Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Add the rinsed rice and stir to coat in the garlic butter for 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a boil, reduce heat to the lowest setting, cover tightly, and cook for 15 minutes until the rice is fluffy and the broth is fully absorbed. Remove from heat and rest covered for 5 minutes.
- While the rice cooks, make the Cajun cream sauce. In a small saucepan over medium heat, add the minced garlic and cook for 30 seconds. Pour in the heavy cream and stir in the remaining 1 tablespoon of Cajun seasoning. Simmer for 4–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Fluff the garlic rice with a fork and divide among bowls. Top with the seared Cajun chicken strips and pour the cream sauce generously over the top.
- Garnish with fresh chopped parsley and red chili flakes. Serve immediately.
Notes
- Do not move the chicken strips for the first 3–4 minutes after placing them in the hot skillet — uninterrupted contact with the heat creates the deeply golden, slightly charred Cajun crust that gives this dish so much of its character.
- Cooking the rice in chicken broth instead of water adds a savory depth that makes the garlic rice genuinely flavorful on its own rather than just a neutral base.
- Taste the cream sauce before serving and adjust the Cajun seasoning — different brands vary significantly in salt and heat level so always season to your own preference.
- Prep Time: 8 mins
- Cook Time: 22 mins