Smothered Cajun Chicken Ranch Rice (Print-Friendly Version)
Cajun-style chicken cooks in creamy sauce, served with rich ranch-seasoned rice topped with cheddar and fresh parsley.
# Ingredients:
→ For the Cajun Chicken
01 -
4 boneless, skinless chicken thighs
02 -
2 tablespoons Cajun seasoning
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
2 tablespoons olive oil
07 -
1/2 cup chicken broth
08 -
1/2 cup heavy cream
09 -
1/2 cup shredded sharp cheddar cheese
10 -
Salt and pepper to taste
11 -
Fresh chopped parsley, for garnish
→ For the Creamy Ranch Rice
12 -
1 cup long-grain white rice
13 -
2 cups chicken broth
14 -
1 tablespoon dry ranch seasoning mix
15 -
2 tablespoons cream cheese
16 -
1/4 cup sour cream
17 -
1/2 cup shredded cheddar cheese
18 -
1 tablespoon butter
# Steps:
01 -
Season chicken thighs with Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs on both sides until browned, about 4–5 minutes per side. Remove and set aside.
03 -
In the same skillet, reduce heat to medium. Add chicken broth, scraping up browned bits from the bottom. Stir in heavy cream and cheddar cheese until smooth.
04 -
Return chicken to the skillet and simmer uncovered for 10–15 minutes until chicken is cooked through and sauce thickens.
05 -
Cook rice in chicken broth until tender, about 15–18 minutes. Stir in ranch seasoning, cream cheese, sour cream, shredded cheddar, and butter. Mix until creamy.
06 -
Serve smothered Cajun chicken over creamy ranch rice and garnish with chopped parsley.