Name: High Protein Creamy Cajun Chicken with Garlic Rice Recipe
Prep time: PT-491722H36M3S
Cook time: 30 min
Total time: PT-491722H36M3S
Cuisine: Cajun
Ingredients: 1 tsp Salt; 1 tsp Black Pepper; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Oregano; 1 tsp Thyme; 1 tsp Paprika; 1 tsp Chilli Powder; 800 g Chicken Breast, cut into halves; 1.5 tbsp Cajun Seasoning Mix; 2 tsp Olive Oil; 25 g Grass Fed Butter, for cooking; 2 cups Uncooked long-grain rice (or 4 cups cooked/day-old rice); 1 Medium Red Onion, chopped; 4-5 Garlic Cloves, chopped; ½ tbsp Cajun Seasoning Mix; Fresh Parsley, for garnish; 15 g Grass Fed Butter; ½ tbsp Cajun Seasoning Mix; 250 ml Milk; 150 g Light Cream Cheese; 40 g Parmesan Cheese

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Introduction

This High Protein Creamy Cajun Chicken with Garlic Rice is a flavorful and satisfying meal perfect for any day of the week. Tender, juicy chicken marinated in a bold Cajun seasoning is served over fragrant garlic rice and topped with a rich, creamy sauce. It’s an easy recipe that brings restaurant-quality taste to your home kitchen.

Three clear glass rectangular containers, each with two layers. The bottom layer is light brown rice with fluffy texture, filling the whole container. On top, a piece of golden-brown fried chicken breast with crispy edges, covering most of the rice. The chicken is spread with creamy white sauce dripping slightly down the sides. Small sprinkled green herbs are on the sauce, adding a touch of color. All containers are placed in a line on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cajun Seasoning Mix: 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1 tsp thyme, 1 tsp paprika, 1 tsp chili powder
Chicken Marinade: 800 g chicken breast (cut into halves), 1.5 tbsp Cajun seasoning mix, 2 tsp olive oil
25 g grass-fed butter (for cooking)
Fluffy Cajun Rice: 2 cups uncooked long-grain rice (or 4 cups cooked/day-old rice), 1 medium red onion (chopped), 4-5 garlic cloves (chopped), ½ tbsp Cajun seasoning mix, fresh parsley (for garnish)
Creamy Sauce: 15 g grass-fed butter, ½ tbsp Cajun seasoning mix, 250 ml milk, 150 g light cream cheese, 40 g Parmesan cheese

Instructions

Step 1: Marinate the chicken breast pieces overnight with 1.5 tablespoons of Cajun seasoning mix and olive oil. Make sure each piece is well coated for the best flavor. Seal the chicken in an airtight glass container.
Step 2: Heat a pan over medium-high heat and melt 25 grams of grass-fed butter. Cook the marinated chicken until it develops a crispy, golden crust. Once cooked, let the chicken rest for a few minutes before slicing it into strips.
Step 3: In the same pan, sauté the chopped red onion and garlic cloves until fragrant. Add ½ tablespoon of Cajun seasoning mix and toss in the day-old rice. Stir until the rice is well coated with all the flavors.
Step 4: Lower the heat and melt 15 grams of grass-fed butter in the pan. Add ½ tablespoon of Cajun seasoning mix, then slowly whisk in the milk. Once warmed through, add the light cream cheese and Parmesan, stirring until the sauce is smooth and creamy.
Step 5: Layer the Cajun rice on a plate, top with the sliced chicken, and drizzle the creamy sauce over the top. Garnish with fresh parsley for a pop of color.

Tips & Variations

Marinate the chicken overnight for the best flavor and tenderness.
Use a cast iron skillet to help develop a crispy golden crust on the chicken.
Day-old cooked rice works best for the fluffiest Cajun rice.
Keep the heat low when making the creamy sauce to prevent it from curdling.
For extra heat, add a pinch of cayenne pepper to the seasoning mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken and rice. The creamy sauce can be stirred once warmed to maintain its smooth texture.

How to Serve

The image shows three clear glass rectangular containers lined up on a wooden board with a white marbled background. Each container holds two main layers: the bottom layer is light brown rice with a slightly oily texture, and the top layer consists of a fried chicken cutlet with a browned, crispy crust. The chicken is covered with a smooth, creamy white sauce sprinkled with small green herb pieces. The containers are viewed from an angle that shows the layers clearly and the sauce spread unevenly across the chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless, skinless thighs can be used as a juicier alternative, but adjust cooking time accordingly.

Is it okay to skip the cream cheese in the sauce?

You can substitute cream cheese with sour cream or Greek yogurt for a lighter sauce, but the texture will be slightly different.