Dinner doesn't get easier than this One Pot Creamy Cajun Chicken and Rice. It's packed with juicy chicken thighs, bold Cajun spice, and a rich, cheesy cream sauce.
I've cooked a lot of chicken and rice in my kitchen, like this Lemon Herb Chicken and Rice and Chicken Cacciatore with Rice, but this one keeps sneaking back into the dinner rotation. It's bold, creamy, and just a little cheeky with the spice. It's the kind of meal you want when you're tired but still craving something that tastes like effort.
Why should you trust me with Cajun flavors? Well, I've stacked up Cajun recipes on this site and tested them until they're foolproof. Recipes like Cajun Sausage Spaghetti and Cajun Honey Butter Salmon are reader favorites for a reason.
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Recipe Highlights
- Quick one-pot dinner that's actually weeknight-friendly.
- Zero mountain of dishes. Seriously, it's one skillet.
- Creamy Cajun rice is cooked in a Cajun chicken cream sauce. Parmesan is what makes it rich and silky.
- You decide the heat: mild, medium, or sweat-on-your-brow spicy.
- Chicken thighs stay tender and juicy instead of drying out.
Ingredient Swaps That Work
- Use chicken breasts if you prefer, just don't overcook them or they'll toughen up.
- Half and half can switch to coconut milk for a dairy-free creamy Cajun rice.
- Swap Parmesan with Romano or mozzarella.
- Spinach can be swapped for kale or collards.
See the recipe card for full information on ingredients and quantities.
How to Make Cajun Chicken and Rice with Cream Sauce
Step 1: Season and sear chicken until golden.
Step 2: Sauté onion, pepper, and garlic in the same pan.
Step 3: Add the rice and broth.
Step 4: Simmer until the rice is tender and the chicken is cooked.
Step 5: Finish by stirring in cream, Parmesan, spinach, and a hit of lemon juice.
See the recipe card for more details.
Expert Tips
- Don't swap long-grain rice for short-grain or it will be mushy.
- Add cream off the heat so it stays silky instead of splitting.
- For Instant Pot, cut broth by ½ cup to avoid soggy rice.
- Make your own homemade Cajun seasoning so you can control the heat and salt.
- If using chicken breast, remove it after searing, then add it back with the rice to avoid overcooking.
- Use low-sodium chicken broth if using store-bought Cajun seasoning to avoid it being too salty.
What to Serve with Creamy Cajun Chicken and Rice
- Pair it with Prosciutto Brussels Sprouts for a savory bite.
- A crisp green salad, like Apple Strawberry Salad or Beetroot Broccoli Salad balances the creaminess.
- Air Fryer Broccoli and Cauliflower keeps it simple.
Storage, Reheating, and Make Ahead
Leftovers keep well in the fridge for 3-4 days. Add a splash of broth or cream when reheating to loosen the Cajun chicken and rice with cream sauce. You can microwave for 30-second intervals until heated through. I don't recommend freezing because the rice tends to soften when thawed, and the cream may separate.
Common Questions
Use long-grain rice, measure liquids carefully, and avoid stirring too much.
Add hot broth ¼ cup at a time and simmer covered until tender.
Pretty close. You can finish it in the oven with extra cheese on top to get that baked casserole vibe.
More Recipes You'll Love
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One Pot Creamy Cajun Chicken and Rice
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 1 tablespoon cajun seasoning
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 red pepper chopped
- 3 garlic cloves minced
- 1 cup long grain white rice like basmati
- 2 cups chicken broth
- ½ cup half and half
- ½ cup parmesan cheese
- 1 cup spinach
- ½ lemon juiced
- Parsley for garnish
Instructions
- Season the chicken thighs with Cajun seasoning and set aside.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 2-3 minutes until golden brown. They don't need to be fully cooked yet.
- In the same pan, sauté the onion and red pepper for 4-5 minutes until softened, then stir in the garlic and cook for 1 minute.
- Add the uncooked rice and stir to coat with the oil and veggies for 1-2 minutes.
- Pour in the chicken broth. Reduce the heat to low, cover, and simmer for around 12-15 minutes or until the rice is tender and the chicken is fully cooked through.
- Stir in the half and half, Parmesan, and spinach until the mixture is creamy and the spinach wilts.
- Add lemon juice. Taste and adjust seasoning with salt, pepper, or more Cajun spice as desired.
- Garnish with parsley before serving.
Instant Pot Instructions
- Set the Instant Pot to Sauté. Add olive oil, then sear the Cajun-seasoned chicken thighs for 2-3 minutes per side until browned (they don't need to cook through). Remove and set aside.
- Add onion, pepper, and garlic to the pot. Sauté for 2-3 minutes until softened.
- Stir in the rice and toast it for about 1 minute.
- Adjust broth: use 1 ½ cups chicken broth instead of 2 cups (since the Instant Pot doesn't let liquid evaporate like the stovetop).
- Nestle the chicken back in. Seal the lid, set to High Pressure for 8 minutes.
- Quick release the pressure when the timer is done.
- Remove the chicken, shred or slice. Stir in half and half, Parmesan, spinach, and lemon juice until creamy and the spinach wilts.
- Return chicken, garnish with parsley, and serve hot.
Notes
- Refrigerate for 3-4 days
- Reheat with a splash of broth or cream. Microwave for 30-second intervals until heated through.
- Don't freeze
- If using chicken breast, remove it after searing, then add it back with the rice to avoid overcooking.
- Use low-sodium chicken broth if using store-bought Cajun seasoning to avoid the dish being too salty.
- Don't swap long-grain rice for short-grain or it will be mushy.
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