Garlic Butter Chicken with Cajun Cheesy Rice
Made Garlic Butter Chicken with Cajun Cheesy Rice for dinner tonight. The chicken stayed tender, and the creamy cheesy rice made the whole meal come together nicely.
Ingredients:
2 pounds chicken breast, sliced into thick strips
2 tablespoons olive oil
8 tablespoons butter, divided
10 cloves garlic, minced, divided
2 teaspoons Cajun seasoning, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1.5 teaspoons salt, divided
1 teaspoon black pepper, divided
1.5 cups long-grain white rice
3 cups chicken broth
1.5 cups heavy cream
8 ounces Velveeta, cubed
1 cup shredded mozzarella
3/4 cup grated Parmesan
4 ounces cream cheese, softened
3 tablespoons fresh parsley, chopped
Directions:
1. Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken with 1 teaspoon of the Cajun seasoning, smoked paprika, garlic powder, onion powder, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. Cook until the chicken is browned and cooked through, then transfer it to a plate.
2. Add 4 tablespoons of the butter to the same skillet along with half of the minced garlic. Stir for about a minute, coating the chicken in the garlic butter before removing it from the pan.
3. Melt the remaining 4 tablespoons of butter in the skillet. Add the remaining garlic and cook briefly, then stir in the uncooked rice until lightly coated.
4. Sprinkle in the remaining Cajun seasoning, salt, and black pepper. Pour in the chicken broth, cover the skillet, and cook until the rice is tender and the liquid has been absorbed.
5. Lower the heat and stir in the heavy cream, followed by the Velveeta and cream cheese. Mix until both cheeses have completely melted into the rice.
6. Add the mozzarella and Parmesan, stirring until the cheese sauce becomes smooth and creamy.
7. Return the chicken to the skillet and gently fold everything together until the chicken and rice are evenly coated with the rich cheese sauce.
8. Sprinkle the chopped parsley over the top and serve while hot.
Cooking Time:45 minutes | Servings:6 | Calories:Approximately 790 per serving
I've made Garlic Butter Chicken with Cajun Cheesy Rice several times, and it never disappoints. One tip I learned is to make sure you don't overcook the chicken breasts—slicing them into thick strips helps keep them juicy and tender during the pan sear. The garlic butter used for coating the chicken adds a fantastic depth of flavor that really elevates the dish. Using a combination of cheeses—Velveeta, mozzarella, and Parmesan—creates a wonderfully smooth and creamy sauce that perfectly complements the Cajun-spiced rice. I like to use long-grain white rice because it absorbs the chicken broth and cream beautifully, resulting in a rich, cheesy texture without being mushy. For those who enjoy a bit of heat or deeper Cajun flavor, adding a pinch of cayenne or more smoked paprika can bring an extra kick without overpowering the balance of flavors. I also recommend stirring in some fresh parsley at the end—not only for color but for a fresh, herbaceous finish that brightens the dish. This recipe works great for meal prepping as well—you can store leftovers in the fridge for up to three days, and the flavors actually intensify overnight. Reheat gently on the stovetop or microwave, adding a splash of chicken broth to loosen the rice if needed. Overall, this dish combines comfort food richness with bold Cajun seasoning, making it a favorite weeknight dinner that’s relatively quick to prepare but feels special and satisfying.