Smoky Cajun Chicken with Creamy Garlic Sauce & Pepper-Herb Rice
Fall means football here in the Deep South, and for some reason football season always makes me want Cajun food. Maybe it goes back to my time at Ole Miss and Saturdays in the Grove, where tailgating is something of an art form. Alongside the mountains of chicken fingers, there always seemed to be a pot of jambalaya, gumbo, or both.
This week I wanted something Cajun but easy enough to make on a weeknight. This one was new to me, and I was a little hesitant when I saw the cream sauce. I don't mind heavy food, but I've never been a huge fan of cream sauces. Too often they're just...heavy.
This surprised me. The chicken is almost like a blackened chicken breast, but not quite as aggressive. The smoky Cajun seasoning gives it plenty of flavor, and then the garlic-Parmesan cream sauce balances it really well. And the pepper-herb rice was so much better than the boxed rice pilaf I probably would have thrown together otherwise.
The best endorsement I can probably give the sauce is that I served blanched green beans alongside it and eventually found myself using the green beans to mop up what was left on the plate.
I'm pretty sure that's not their intended purpose. But it worked.
Serves 4 | About 40–45 minutes
Chicken
- 4 boneless, skinless chicken breasts (about 1½–2 lb total), thick ends pounded to even thickness
- 1 tbsp smoked paprika
- 1½ tsp Cajun seasoning, preferably salt-free
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp kosher salt, or to taste depending on Cajun blend
- Black pepper
- 2 tbsp olive oil
Pepper-Herb Rice
- 1½ cups long-grain white rice, rinsed and drained
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 small red bell pepper, finely diced
- 3 cups low-sodium chicken broth
- 2 tbsp chopped fresh parsley, plus more to serve
- Black pepper and salt to taste
Creamy Garlic-Parmesan Sauce
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese, preferably freshly grated
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes, or to taste
- 2–4 tbsp chicken broth, as needed to loosen the sauce
- Black pepper and salt to taste
Instructions
1. Season the chicken. Pat the chicken dry. Combine the smoked paprika, Cajun seasoning, garlic powder, onion powder, oregano, salt and pepper. Coat both sides of the chicken evenly.
2. Start the rice. Melt the butter in a saucepan over medium heat. Cook the diced red pepper for 2–3 minutes, then add the garlic and cook for another 30 seconds. Stir in the rinsed rice and cook for 1 minute. Add the chicken broth and bring to a boil. Cover, reduce the heat to low and simmer for 15–18 minutes, or until the liquid is absorbed. Remove from the heat and let it rest, covered, for 5 minutes.
3. Sear the chicken. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5–7 minutes per side, adjusting for thickness, until golden and the thickest part reaches 165°F. Transfer the chicken to a plate and let it rest. Don't wipe out the skillet.
4. Make the sauce. Lower the skillet heat to medium-low. Add the butter and garlic and stir for about 30 seconds without letting the garlic brown. Pour in the cream, scraping up all those browned bits from the bottom of the skillet. Stir in the smoked paprika and red pepper flakes and gently simmer for 2–3 minutes.
5. Finish the sauce. Turn the heat to low. Add the Parmesan a little at a time, stirring until smooth. If the sauce is too thick, loosen it with a splash of chicken broth. Taste before adding salt—the Cajun seasoning and Parmesan may already provide plenty.
6. Bring it together. Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the chicken and warm for 1–2 minutes without letting the sauce boil. Fluff the rice, fold in the parsley and season to taste. Serve the chicken over or alongside the rice with plenty of extra sauce and a little parsley on top.
One note: If you want a little more heat, increase the red pepper flakes to ½ teaspoon. And keep the sauce at a gentle simmer. Once the Parmesan goes in, boiling it can make the sauce grainy.
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