Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice

This Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice is everything I want in a hearty, flavorful dinner. Crispy, golden chicken with a cheesy garlic crust rests on a bed of creamy, Cajun-spiced rice that’s rich, savory, and full of comforting goodness. I love how it comes together in one skillet for easy cleanup and delivers restaurant-level flavor in less than an hour.

Why You’ll Love This Recipe

• One-skillet meal that’s full of flavor and minimal cleanup
• Perfect balance of creamy, crispy, and spicy
• Easy to adjust the heat level to my taste
• Ready in under an hour – weeknight friendly but company-worthy
• Makes great leftovers or a meal prep option

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Garlic Parmesan Chicken:

• 4 boneless, skinless chicken thighs or breasts
• Salt and pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ cup freshly grated Parmesan cheese
• ¼ cup all-purpose flour
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 garlic cloves, minced

For the Creamy Cajun Butter Rice:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 1 bell pepper, diced (red or yellow preferred)
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1½ teaspoons Cajun seasoning
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Directions

Step 1: Season and Dredge the Chicken

I start by patting the chicken dry, then season it generously on both sides with salt, pepper, garlic powder, and smoked paprika. In a shallow dish, I mix the Parmesan and flour together, then dredge each piece of chicken in the mixture so the coating sticks well.

Step 2: Sear the Chicken

I heat the olive oil and butter in a large skillet over medium-high heat. Once hot, I place the chicken in and cook it for 4–5 minutes per side, or until it’s golden brown and fully cooked. In the last minute, I add the minced garlic and spoon the garlic butter over the chicken. After that, I set the chicken aside and keep it warm.

Step 3: Start the Cajun Butter Rice

In the same skillet, I reduce the heat and add another tablespoon each of olive oil and butter. I sauté the onion and bell pepper until soft, about 4–5 minutes, then stir in the minced garlic and let it cook for 30 seconds more.

Step 4: Simmer the Rice

I stir in the rice and toast it for about a minute, then pour in the chicken broth and Cajun seasoning. I bring it to a simmer, cover the skillet, and reduce the heat. I let it cook undisturbed for 15–18 minutes until the rice is tender.

Step 5: Add Cream and Cheese

Once the rice is done, I stir in the cream and Parmesan. I let it simmer uncovered for a few more minutes until it thickens. Then I season with salt, pepper, and more Cajun spice if I want a bit more kick.

Step 6: Assemble and Serve

I return the chicken to the skillet and nestle it into the creamy rice. I spoon some rice over the chicken and garnish with parsley or more Parmesan before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

• Make it spicier: I add a dash of cayenne or hot sauce to the rice.
• Try different proteins: Shrimp or sliced andouille sausage work beautifully.
• Add veggies: I sometimes stir in spinach or mushrooms near the end.
• Lighten it up: I use evaporated milk or light cream instead of heavy cream, and swap in brown rice or cauliflower rice.

Storage/Reheating

Refrigerator:
I store leftovers in airtight containers for up to 4 days.

Freezer:
I freeze the rice and chicken separately for up to 2 months. When ready, I thaw overnight and reheat with a splash of broth.

Reheating:
On the stovetop, I add a bit of cream or broth and heat gently. In the microwave, I reheat in short bursts, stirring in between.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I often use boneless chicken breasts. I just pound them slightly for even cooking.

What’s the best rice to use?

I use long-grain white rice because it holds its shape and absorbs flavor well. Jasmine or basmati works too.

Can I make this dish less spicy?

Absolutely—I just reduce the Cajun seasoning or use a mild version.

Can I prep this ahead of time?

Yes, I cook the chicken and rice separately, then store them in the fridge and reheat together before serving.

What can I use instead of heavy cream?

Evaporated milk, half-and-half, or a mix of milk and cream cheese are great substitutes.

Conclusion

This Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice is one of those meals I come back to again and again. It’s rich, flavorful, and totally comforting without being too heavy or complicated. From the crisp Parmesan-crusted chicken to the buttery, spiced rice, every bite is full of delicious contrasts and bold flavor. Whether I’m making it for guests or meal prepping for the week, it always hits the spot.

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