Garlic Butter Chicken with Cajun Cheesy Rice (Print Version)

Seasoned chicken breast cooked in garlic butter, combined with Cajun-seasoned rice cooked in chicken broth, then mixed with heavy cream and melted cheeses.

# Ingredients:

→ For the Garlic Butter Chicken

01 - 2 lbs chicken breast, sliced into thick strips
02 - 2 tablespoons olive oil
03 - 4 tablespoons butter (for cooking the chicken)
04 - 5 cloves garlic, minced (for the chicken)
05 - 1 teaspoon Cajun seasoning (for the chicken)
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt (for the chicken)
10 - 1/2 teaspoon black pepper (for the chicken)

→ For the Cajun Cheesy Rice

11 - 4 tablespoons butter (for the rice)
12 - 5 cloves garlic, minced (for the rice)
13 - 1.5 cups long-grain white rice, uncooked
14 - 1 teaspoon Cajun seasoning (for the rice)
15 - 3 cups chicken broth
16 - 1/2 teaspoon salt (for the rice)
17 - 1/2 teaspoon black pepper (for the rice)
18 - 1.5 cups heavy cream
19 - 8 oz Velveeta, cubed
20 - 4 oz cream cheese, softened
21 - 1 cup shredded mozzarella cheese
22 - 3/4 cup grated Parmesan cheese

→ For Garnish

23 - 3 tablespoons fresh parsley, chopped

# Instructions:

01 - Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken strips and season with 1 teaspoon Cajun seasoning, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the chicken is browned and cooked through, about 8-10 minutes.
02 - Add 4 tablespoons of butter and 5 cloves of minced garlic to the skillet with the chicken. Stir for about a minute to coat the chicken in the aromatic garlic butter.
03 - Transfer the cooked garlic butter chicken to a plate and set aside.
04 - Melt the remaining 4 tablespoons of butter in the same skillet. Add the remaining 5 cloves of minced garlic and cook briefly until fragrant, about 30 seconds.
05 - Stir in the uncooked rice and toast it in the butter and garlic for a minute or two to help develop the flavors.
06 - Sprinkle in the remaining 1 teaspoon Cajun seasoning, then pour in the chicken broth. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir well.
07 - Cover the skillet and cook over medium heat until the rice is tender and has absorbed most of the liquid, about 15-20 minutes.
08 - Reduce the heat to low and stir in the heavy cream. Let it heat through.
09 - Add the cubed Velveeta and softened cream cheese. Stir constantly until both cheeses are fully melted and combined smoothly into the rice.
10 - Stir in the shredded mozzarella and grated Parmesan cheese until the sauce is smooth and creamy.
11 - Return the cooked garlic butter chicken to the skillet and gently mix until the rice and chicken are evenly coated in the creamy, cheesy Cajun sauce.
12 - Sprinkle with fresh chopped parsley and serve hot. This rich, creamy dish is absolutely irresistible!

# Notes:

01 - Using thick-cut chicken breast strips instead of cubes keeps them juicy and prevents them from getting overcooked.
02 - The Velveeta and cream cheese combination creates a smooth, creamy sauce that doesn't get grainy.
03 - Toasting the rice briefly in the butter and garlic adds depth of flavor before adding the broth.
04 - The Cajun seasoning is what ties the whole dish together - it's in both the chicken and the rice!
05 - This is a complete one-pan meal with protein, starch, and creamy sauce all in one skillet.
06 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

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