Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice Recipe – Weeknight comfort with a little Cajun kick

Introduction

The kitchen fills with a warm, buttery garlic smell and the soft sizzle of chicken hitting a hot pan. Right away, I think of family around the table and the first forkful of Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice—rich, a little spicy, and utterly comforting. This always takes me back to Sunday dinners. If you like pasta with a creamy Cajun twist, try my creamy cajun chicken linguine for another weeknight favorite.

Why You’ll Love This

• Fast: ready in about 40 minutes, so dinner is doable on busy nights.
• Flavor-packed: garlic, Parmesan, and a gentle Cajun heat.
• Crowd-pleaser: kids and adults both ask for seconds.
• Practical: uses pantry staples and simple techniques.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 30–35 minutes
• Total time: 40–45 minutes
• Skill level: Easy
• Taste: savory + buttery with a subtle Cajun kick

Warm confidence: follow the steps below and you’ll get golden edges, glossy sauce, and creamy rice every time—also, this is great with the textures of one-pan honey butter garlic chicken rice for inspiration.

Ingredients You’ll Need

• 1 1/2 lbs boneless, skinless chicken breasts, cut into cutlets or chunks
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 3/4 cup grated Parmesan cheese
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• Salt & black pepper, to taste
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 2 tbsp butter
• 1/2 cup heavy cream
• 1/2 tsp Cajun seasoning
• 1/4 tsp garlic powder
• Salt, to taste
• Fresh parsley (optional)
• Extra Parmesan (optional)
• A drizzle of garlic butter (optional)

Chef notes:

• Fresh garlic = bigger flavor.
• Use unsalted butter to control salt.
• Grate your own Parmesan when possible.
• Smoked paprika adds warm color.

How to Make It

1. First, cook the Cajun butter rice. In a saucepan, melt 2 tbsp butter over medium heat. Stir in rice and toast for 1 minute until it smells nutty.
2. Then add 3 cups chicken broth, 1/2 tsp Cajun seasoning, 1/4 tsp garlic powder, and a pinch of salt. Bring to a boil, cover, and simmer on low for 15–18 minutes until tender.
3. Next, stir in 1/2 cup heavy cream, fluff with a fork, cover, and keep warm while you cook the chicken. You should see steam and glossy grains.
4. Meanwhile, season the chicken. Rub chicken with 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, salt, and pepper. Press it in so the spices cling.
5. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and cooked through; the edges should be browned and the center register 165°F. Remove chicken and set aside.
6. Lower heat to medium, then add minced garlic to the same skillet and sauté 30 seconds until fragrant—don’t let it burn. Sprinkle 3/4 cup grated Parmesan into the pan, letting it melt into the butter and form a silky, slightly thickened coating.
7. Return the chicken to the skillet. Spoon the garlic-Parmesan butter over each piece, cooking 1–2 minutes until glossy and fully coated. You’ll hear a soft sizzle and see the sauce cling.
8. Finally, spoon creamy Cajun butter rice onto plates and top with golden garlic Parmesan chicken. Garnish with parsley, extra Parmesan, and a drizzle of garlic butter if you like. For smaller bites and a sauce twist, check my grilled chicken bites with creamy garlic sauce for ideas.

Kitchen Tips (From My Kitchen)

1. Time-saver: Toast the rice while you prep chicken to save 5 minutes.
2. Common mistake + fix: If garlic browns too fast, lower the heat and add a splash of chicken broth to stop it.
3. Simple variation: Swap parsley for chopped chives or add a squeeze of lemon for brightness.

Serving Ideas

• Weeknight family dinner: serve with steamed green beans and a lemon wedge.
• Cozy brunch: place chicken on top of rice with a runny fried egg.
• Casual holiday side: add roasted veggies and extra Parmesan.
• For a creamy-carb swap, try it with chicken with buttered noodles.
  Garnish: fresh parsley, extra Parmesan, or a drizzle of garlic butter.

Storing & Leftovers

• Fridge: store in an airtight container for 3–4 days.
• Freezer: freeze cooked components separately up to 2 months.
• Reheat: gently reheat rice with a splash of broth and microwave chicken covered to keep it moist.
  Leftover idea: make a quick rice bowl or a sandwich with warmed chicken and a smear of mayo.

FAQs

Q: Can I make this ahead?
A: Yes. Cook the rice and chicken, cool, and refrigerate separately; reheat gently the day you serve.

Q: Can I substitute thighs for breasts?
A: Absolutely. Thighs stay juicier; adjust sear time to 5–6 minutes per side.

Q: How do I know the chicken is done?
A: Cut a thick piece: juices should run clear and there should be no pink center, or use a thermometer—165°F is done.

Q: Can I freeze Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice?
A: You can freeze cooked chicken and rice separately, but for best texture freeze only the chicken for up to 2 months.

Final Thoughts

I love how this meal feels like a hug on a plate—rich rice, garlicky butter, and that golden Parmesan sheen. Please try it, tweak the spice to your taste, and tell me how yours turned out. Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice

Conclusion

For extra inspiration on creamy Cajun flavors, I like this Creamy Cajun Chicken recipe that emphasizes a silky sauce. If you want a seafood twist, check this Creamy Cajun Salmon for ideas on adjusting spice and cream.

Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice

A delightful and comforting dish featuring golden garlic Parmesan chicken served over creamy Cajun butter rice, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Comfort Food, Dinner, Main Course

Cuisine: American, Cajun

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts, cut into cutlets or chunks
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced Fresh garlic = bigger flavor.
• 0.75 cup grated Parmesan cheese Grate your own Parmesan when possible.
• 1 tsp Cajun seasoning
• 0.5 tsp smoked paprika Smoked paprika adds warm color.

For the Cajun Butter Rice

• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 2 tbsp butter
• 0.5 cup heavy cream
• 0.5 tsp Cajun seasoning
• 0.25 tsp garlic powder
• Fresh parsley (optional)
• Extra Parmesan (optional)
• A drizzle of garlic butter (optional)

Method

 

Cooking the Rice

1. In a saucepan, melt 2 tbsp butter over medium heat. Stir in rice and toast for 1 minute until it smells nutty.
2. Add 3 cups chicken broth, 1/2 tsp Cajun seasoning, 1/4 tsp garlic powder, and a pinch of salt. Bring to a boil, cover, and simmer on low for 15–18 minutes until tender.
3. Stir in 1/2 cup heavy cream, fluff with a fork, cover, and keep warm while you cook the chicken.

Cooking the Chicken

1. Rub chicken with 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, salt, and pepper.
2. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and cooked through.
3. Remove chicken and set aside.
4. Lower heat to medium, then add minced garlic to the same skillet and sauté 30 seconds until fragrant.
5. Sprinkle 3/4 cup grated Parmesan into the pan, letting it melt into the butter.
6. Return the chicken to the skillet. Spoon the garlic-Parmesan butter over each piece, cooking 1–2 minutes until glossy and fully coated.

Serving

1. Spoon creamy Cajun butter rice onto plates and top with golden garlic Parmesan chicken. Garnish with parsley, extra Parmesan, and a drizzle of garlic butter if desired.

Notes

To save time, toast the rice while you prep the chicken. If garlic browns too fast, lower the heat and add a splash of chicken broth to stop it. A simple variation is to swap parsley for chopped chives or add a squeeze of lemon.