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Creamy Cajun Chicken Rice with Mozzarella
Isabella

Creamy Cajun Chicken Rice with Mozzarella and Parmesan

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Ingredients Method

Ingredients
  

  • 1¼ pounds boneless skinless chicken breasts, cut into pieces
  • 1¼ cups uncooked long-grain white rice rinsed and drained
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided
  • 5 garlic cloves minced, divided
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2½ cups low-sodium chicken broth
  • ½ cup whole milk
  • ½ cup heavy cream
  • 2 ounces cream cheese softened
  • ¾ cup freshly shredded mozzarella
  • ¾ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Season the chicken with Cajun seasoning, smoked paprika, garlic powder, black pepper, and salt. Heat the olive oil in a deep skillet and cook the chicken until golden-brown with lightly crisp edges and fully cooked.
  2. Add 1 tablespoon butter and half the garlic. Toss for about 30 seconds, then transfer the chicken to a plate.
  3. Melt another tablespoon butter in the skillet. Add the remaining garlic and rice and stir for about 1 minute. Pour in the chicken broth, bring to a gentle simmer, cover, and cook over low heat for 18 to 20 minutes.
  4. Remove from heat and let the rice rest covered for 5 minutes. Stir in the remaining butter, milk, heavy cream, and cream cheese until creamy.
  5. Fold in mozzarella and Parmesan, then return the Cajun chicken and mix it evenly throughout the rice. Finish with parsley and serve hot.