Cajun Chicken and Rice is a rich and spicy dish that consists of a blend of Cajun spices, a creamy sauce, and tender chicken, all mixed with seasoned rice. It does have a kick to each bite (well, according to my taste buds), so if you love a flavorful dish with a little bit of heat from Cajun seasoning, you will love it! And, it tastes delicious when reheated if you have any leftovers. I also have Cajun Shrimp and Rice if you love seafood.

Close up of Cajun Chicken and Rice in a pot from overhead.

Ingredients & Substitutions

Butter: I recommend using unsalted butter in this recipe. The Cajun seasoning provided plenty of seasoning without any extra salt needed.

Rice: I used long-grain white rice, which is what the cooking times are based on in this recipe. You could substitute a different variety of rice like basmati, brown rice, or jasmine rice. However, if substituting rice varieties, you may need to adjust the cooking time and liquid requirements slightly, as different types of rice absorb liquids differently.

Cajun Seasoning: For the most flavor, make homemade Cajun seasoning. You will use it to season the rice, season the chicken, and add it to the creamy sauce! If you want even more heat, adjust the amount of seasoning to your preference. Or, reduce the amount if you prefer the dish to be a little less spicy.

Chicken: You will need about a pound of boneless, skinless chicken breasts, cut up into bite-sized pieces.

Heavy Cream: Heavy cream, also known as heavy whipping cream, contributes to the richness and creaminess of the dish. You could use half-and-half or whole milk, but the sauce will not be as rich.

Adding sauce to the pot of Cajun Chicken and Rice on the stove.

What To Serve With Cajun Chicken and Rice

To complement the spiciness of the Cajun Chicken and Rice, here are some side dishes that pair well with it:

Close up of Cajun Chicken and Rice in a pot.

Can I Use Pre-Cooked or Rotisserie Chicken?

Yes! To save a step in this recipe, you could add pre-cooked shredded chicken or rotisserie chicken. Leftover chicken could also work. Simply add the cooked chicken when assembling the dish. Easy peasy!

Fork picking up a bite of Cajun Chicken and Rice.

Storing & Reheating Cajun Chicken Rice

To store Cajun Chicken Rice, first, let it cool completely. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the microwave or on the stovetop. I was eating these leftovers for a few days and they were delicious, so don’t let them go to waste!

Pot of Cajun Chicken and Rice on a wooden table.
5 from 3 votes

Cajun Chicken and Rice

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cajun Chicken and Rice is a rich and spicy dish that consists of a blend of Cajun spices, a creamy sauce, and tender chicken, all mixed with seasoned rice. It does have a kick to each bite (well, according to my taste buds), but if you love a flavorful dish with a little bit of heat from Cajun seasoning, you will love it! It also tastes just as delicious when reheated if you have any leftovers.


  • ¼ cup (½ stick / 57 g) unsalted butter, divided
  • 1 large red onion, diced (about 1 ½ cups)
  • 1 teaspoon garlic, minced
  • 1 ½ cups (277.5 g) long-grain white rice, uncooked
  • 2 tablespoons Cajun seasoning, divided
  • 3 cups (24 ounces / 720 g) chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces


  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1 cup (238 g) heavy whipping cream
  • parsley, chopped for garnish


  • In a large pot with a tight-fitting lid over medium heat, melt 2 tablespoons butter.
  • Add onion. Cook, stirring occasionally until softened (about 3-4 minutes).
  • Add garlic and cook for one more minute.
  • Stir in the uncooked rice and 1 tablespoon of Cajun seasoning. Make sure the rice is evenly coated with the seasoning.
  • Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes, undisturbed, or until the rice is tender and the liquid has been absorbed. If the liquid has not been absorbed after 25 minutes, cook for 3-4 more minutes, keeping the pot covered.
  • While the rice is cooking, prepare the chicken. In a medium bowl, combine the chicken pieces with the remaining tablespoon of Cajun seasoning.
  • In a large non-stick skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Once the butter has melted, add chicken. Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is cooked through to an internal temperature of 165°F. Transfer chicken to a plate and tent to keep warm while you make the sauce.


  • To the same skillet over medium heat, add butter. Once melted, add the garlic and cook for 1 minute. Add Cajun seasoning and heavy cream. Cook, stirring occasionally and scraping up the browned bits for 3-5 minutes, or until heated through.
  • To the pot of cooked rice, add sauce and cooked chicken. Stir to combine.
  • Garnish with parsley. Serve immediately.


Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


I loved this dish so much! Creamy and packed with flavor. This would be great as a side dish or the main dish. Either way, you'll definitely go back for seconds!


I love the spicy kick to this dish. And, I really enjoyed the texture of the rice. I will be making this on repeat!


Such a creamy delicious rice dish! This comes together so easily, and the texture is almost like risotto, wonderful!


This recipe could feed a crowd! It's a simple recipe, comes together quickly, and has so much flavor!!


Yum! It's creamy and savory with the right amount of spices. This is a flavorful dish to try.


Oh this is so so good. I couldn't stop eating it. It's soooo creamy and the spices are just so great.

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Reader Comments

  1. 5 stars
    First the bad: I made this as written and it’s way too salty. The second time I made it I used No Salt Cajun Seasoning (Tony Chachere) and the Regular blend in a 2:1 ratio and it came out great. That’s how I will be doing it from now on.

    Now the good: I have made this several times and love how easy it is and how versatile it is. I switched it up and made this a curry chicken and rice, replacing all the Cajun seasoning with a blend of spices (cumin, turmeric, garam masala, ginger) and it was just as good.

    We’ve done many different variations on chicken and rice and I think this beats them all, hands down.

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