@hannahsmiles51: The oil film on the glass can easily lead to dangerous driving during heavy rainstorms and at night #dangerous #CarClean #Windshield #oilfilmcleaner #tiktok

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Friday 11 September 2026 12:07:03 GMT
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Garlic Butter Cajun Chicken with Cheesy Parmesan Rice Ingredients: 1¼ lbs boneless, skinless chicken breasts, sliced into thick strips 1½ cups long-grain white rice, rinsed 1 tablespoon olive oil 4 tablespoons unsalted butter, divided 6 garlic cloves, minced and divided 1½ tablespoons Cajun seasoning, divided 1 teaspoon smoked paprika ½ teaspoon onion powder 1 teaspoon salt, divided ½ teaspoon black pepper 3 cups chicken broth ¾ cup heavy cream 4 oz cream cheese, softened 1 cup shredded mozzarella cheese ¾ cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley ¼ teaspoon crushed red pepper flakes, optional Directions: Season the chicken with 1 tablespoon Cajun seasoning, smoked paprika, onion powder, ½ teaspoon salt, and black pepper. Heat the olive oil and 1 tablespoon butter in a large, deep skillet over medium-high heat. Add the chicken strips in a single layer and sear for 4 minutes without moving. Turn and cook for another 3 to 4 minutes until deeply golden and cooked to 165°F. Add 2 minced garlic cloves and 1 tablespoon butter during the final 30 seconds. Spoon the garlic butter over the chicken, then transfer it to a plate. Reduce the heat to medium. Melt the remaining butter in the same skillet and add the remaining garlic. Cook for 30 seconds. Stir in the rinsed rice, remaining Cajun seasoning, and remaining salt. Cook for 1 minute, coating every grain in the seasoned garlic butter. Pour in the chicken broth and bring to a gentle boil. Cover, reduce the heat to low, and cook for 15 to 18 minutes until the rice is tender. Stir in the heavy cream and cream cheese until smooth. Add the mozzarella and Parmesan gradually, stirring until the rice is coated in a thick, pale orange Alfredo sauce. Return the Cajun chicken and its juices to the skillet, arranging the strips over the creamy rice. Spoon some of the cheese sauce around and over the chicken. Cover and cook over low heat for 2 minutes until the chicken is hot and the mozzarella is softly melted. Finish with parsley, crushed red pepper flakes, and additional Parmesan. Cooking Time: 35 minutes Servings: 5 | Calories: Approximately 730 per serving #GarlicButterCajunChickenwithCheesyParmesanRice #recipelady1111 #fyp #saveforlater #followmeformore
Garlic Butter Cajun Chicken with Cheesy Parmesan Rice Ingredients: 1¼ lbs boneless, skinless chicken breasts, sliced into thick strips 1½ cups long-grain white rice, rinsed 1 tablespoon olive oil 4 tablespoons unsalted butter, divided 6 garlic cloves, minced and divided 1½ tablespoons Cajun seasoning, divided 1 teaspoon smoked paprika ½ teaspoon onion powder 1 teaspoon salt, divided ½ teaspoon black pepper 3 cups chicken broth ¾ cup heavy cream 4 oz cream cheese, softened 1 cup shredded mozzarella cheese ¾ cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley ¼ teaspoon crushed red pepper flakes, optional Directions: Season the chicken with 1 tablespoon Cajun seasoning, smoked paprika, onion powder, ½ teaspoon salt, and black pepper. Heat the olive oil and 1 tablespoon butter in a large, deep skillet over medium-high heat. Add the chicken strips in a single layer and sear for 4 minutes without moving. Turn and cook for another 3 to 4 minutes until deeply golden and cooked to 165°F. Add 2 minced garlic cloves and 1 tablespoon butter during the final 30 seconds. Spoon the garlic butter over the chicken, then transfer it to a plate. Reduce the heat to medium. Melt the remaining butter in the same skillet and add the remaining garlic. Cook for 30 seconds. Stir in the rinsed rice, remaining Cajun seasoning, and remaining salt. Cook for 1 minute, coating every grain in the seasoned garlic butter. Pour in the chicken broth and bring to a gentle boil. Cover, reduce the heat to low, and cook for 15 to 18 minutes until the rice is tender. Stir in the heavy cream and cream cheese until smooth. Add the mozzarella and Parmesan gradually, stirring until the rice is coated in a thick, pale orange Alfredo sauce. Return the Cajun chicken and its juices to the skillet, arranging the strips over the creamy rice. Spoon some of the cheese sauce around and over the chicken. Cover and cook over low heat for 2 minutes until the chicken is hot and the mozzarella is softly melted. Finish with parsley, crushed red pepper flakes, and additional Parmesan. Cooking Time: 35 minutes Servings: 5 | Calories: Approximately 730 per serving #GarlicButterCajunChickenwithCheesyParmesanRice #recipelady1111 #fyp #saveforlater #followmeformore

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