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Tuesday 13 October 2026 04:34:17 GMT
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Creamy Cajun Honey-Butter Chicken & Parmesan Rice Ingredients Cajun chicken * 1½ pounds boneless, skinless chicken breasts, cut into large pieces * 2 tablespoons olive oil * 2 teaspoons Cajun seasoning * 1 teaspoon smoked paprika * ½ teaspoon garlic powder * Salt and black pepper Honey-butter glaze * 3 tablespoons butter * 3 tablespoons honey * 1 tablespoon hot sauce * ½ teaspoon red-pepper flakes Creamy Cajun sauce * 2 tablespoons butter * 3 garlic cloves, minced * 1 cup heavy cream * ½ cup grated Parmesan * 1 teaspoon Cajun seasoning Parmesan rice * 1½ cups uncooked Arborio rice * 4 cups chicken broth, warmed * 2 tablespoons butter * ¾ cup grated Parmesan * ½ cup heavy cream * Salt and pepper * Chopped parsley Directions 1. Season the chicken with Cajun seasoning, paprika, garlic powder, salt and pepper. 2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, until browned and cooked to 165°F. Remove from the skillet. 3. Melt 3 tablespoons of butter in the skillet. Stir in the honey, hot sauce and red-pepper flakes. Return the chicken and toss until coated. Set aside. 4. For the sauce, melt 2 tablespoons of butter in a saucepan. Add the garlic and cook for 30 seconds. Stir in the cream and Cajun seasoning. Simmer for 3–4 minutes, then add the Parmesan and stir until smooth. 5. Melt 2 tablespoons of butter in a separate pot. Add the rice and cook for one minute. 6. Add the warm broth about ½ cup at a time, stirring frequently and allowing it to absorb before adding more. Continue for 20–25 minutes, until the rice is tender and creamy. 7. Stir the Parmesan and heavy cream into the rice. Season to taste. 8. Spoon the rice into a serving bowl and top with the glazed chicken. Drizzle with the creamy Cajun sauce and garnish with parsley. #CajunChicken #HoneyButterChicken #ChickenAndRice #ComfortFood #DinnerRecipes
Creamy Cajun Honey-Butter Chicken & Parmesan Rice Ingredients Cajun chicken * 1½ pounds boneless, skinless chicken breasts, cut into large pieces * 2 tablespoons olive oil * 2 teaspoons Cajun seasoning * 1 teaspoon smoked paprika * ½ teaspoon garlic powder * Salt and black pepper Honey-butter glaze * 3 tablespoons butter * 3 tablespoons honey * 1 tablespoon hot sauce * ½ teaspoon red-pepper flakes Creamy Cajun sauce * 2 tablespoons butter * 3 garlic cloves, minced * 1 cup heavy cream * ½ cup grated Parmesan * 1 teaspoon Cajun seasoning Parmesan rice * 1½ cups uncooked Arborio rice * 4 cups chicken broth, warmed * 2 tablespoons butter * ¾ cup grated Parmesan * ½ cup heavy cream * Salt and pepper * Chopped parsley Directions 1. Season the chicken with Cajun seasoning, paprika, garlic powder, salt and pepper. 2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, until browned and cooked to 165°F. Remove from the skillet. 3. Melt 3 tablespoons of butter in the skillet. Stir in the honey, hot sauce and red-pepper flakes. Return the chicken and toss until coated. Set aside. 4. For the sauce, melt 2 tablespoons of butter in a saucepan. Add the garlic and cook for 30 seconds. Stir in the cream and Cajun seasoning. Simmer for 3–4 minutes, then add the Parmesan and stir until smooth. 5. Melt 2 tablespoons of butter in a separate pot. Add the rice and cook for one minute. 6. Add the warm broth about ½ cup at a time, stirring frequently and allowing it to absorb before adding more. Continue for 20–25 minutes, until the rice is tender and creamy. 7. Stir the Parmesan and heavy cream into the rice. Season to taste. 8. Spoon the rice into a serving bowl and top with the glazed chicken. Drizzle with the creamy Cajun sauce and garnish with parsley. #CajunChicken #HoneyButterChicken #ChickenAndRice #ComfortFood #DinnerRecipes
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