Creamy Cajun Brothy Rice with Garlic and Herb Chicken
Dive into a bowl of comfort with our Creamy Cajun Brothy Rice topped with succulent garlic and herb chicken! This dish marries tender chicken with a rich, zesty Cajun sauce, all served over fluffy rice that soaks up every delicious drop. Get ready to savor a symphony of flavors that will spice up your weeknight dinners!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- warm water
🥩Meat & Seafood(1)
- thin sliced chicken breast (454 g)
🫙Pantry Staples(3)
- 1 tablespoon of cornstarch (15 ml)
- a little bit of olive oil
- microwavable coconut jasmine rice (240 ml)
🧂Spices & Seasonings(6)
- onion powder
- oregano
- salt and pepper
- garlic and herb seasoning
- Cajun seasoning
- Italian seasoning
Nutrition (per serving)
Calories
378
Protein
31g
Carbs
42g
Fat
9g
👨🍳 Instructions
- 1
Season the thin sliced chicken breast with olive oil, garlic and herb seasoning, oregano, salt, and pepper on both sides.
- 2
Cook the chicken in a hot pan for about five minutes on each side.
- 3
Add your preferred broth and Cajun seasoning to the pan.
- 4
Stir in additional garlic and herb seasoning, onion powder, and Italian seasoning.
- 5
To thicken the broth, add a cornstarch slurry made from cornstarch and warm water.
- 6
Allow the mixture to lightly boil for about 10 to 15 minutes.
- 7
Prepare the microwavable coconut jasmine rice according to package instructions.
- 8
Cut up the cooked chicken and combine it with the broth and rice.
💡 Pro Tips
- ✓Pound chicken breasts to 1/4-inch uniform thickness before slicing to ensure even cooking in 5 minutes per side; uneven thickness creates dry edges and undercooked centers due to varying heat penetration rates.technique1/4-inch thickness, 5 minutes per side
- ✓Let the pan reach 375-400°F (visible shimmer of oil) before adding chicken; this initiates the Maillard reaction within 90 seconds, creating a flavorful crust that seals in juices.timing375-400°F, 90 seconds to crust formation
- ✓Mix cornstarch slurry at a 1:2 ratio (1 tbsp cornstarch to 2 tbsp warm water) and add it slowly while stirring constantly; this prevents lump formation because cornstarch gelatinizes at 140-150°F and requires even hydration.ingredient1:2 cornstarch-to-water ratio, 140-150°F gelatinization
- ✓Maintain a gentle boil (not rapid) for the full 10-15 minutes after adding the cornstarch slurry; vigorous boiling breaks down the starch polymers and reduces thickening power by 30-40%, requiring more cornstarch to achieve target viscosity.timing10-15 minutes at gentle boil, 30-40% viscosity loss risk
- ✓Reserve 2-3 tablespoons of the hot broth before combining with rice to drizzle over the finished dish; this prevents the rice from absorbing excess liquid and becoming mushy, since jasmine rice absorbs 2-2.5 times its weight in liquid.technique2-3 tbsp reserved broth, 2-2.5:1 absorption ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Cajun Brothy Rice with Garlic and Herb Chicken
Dive into a bowl of comfort with our Creamy Cajun Brothy Rice topped with succulent garlic and herb chicken! This dish marries tender chicken with a rich, zesty Cajun sauce, all served over fluffy rice that soaks up every delicious drop. Get ready to savor a symphony of flavors that will spice up your weeknight dinners!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- warm water
🥩Meat & Seafood(1)
- thin sliced chicken breast (454 g)
🫙Pantry Staples(3)
- 1 tablespoon of cornstarch (15 ml)
- a little bit of olive oil
- microwavable coconut jasmine rice (240 ml)
🧂Spices & Seasonings(6)
- onion powder
- oregano
- salt and pepper
- garlic and herb seasoning
- Cajun seasoning
- Italian seasoning
Nutrition (per serving)
Calories
378
Protein
31g
Carbs
42g
Fat
9g
👨🍳 Instructions
- 1
Season the thin sliced chicken breast with olive oil, garlic and herb seasoning, oregano, salt, and pepper on both sides.
- 2
Cook the chicken in a hot pan for about five minutes on each side.
- 3
Add your preferred broth and Cajun seasoning to the pan.
- 4
Stir in additional garlic and herb seasoning, onion powder, and Italian seasoning.
- 5
To thicken the broth, add a cornstarch slurry made from cornstarch and warm water.
- 6
Allow the mixture to lightly boil for about 10 to 15 minutes.
- 7
Prepare the microwavable coconut jasmine rice according to package instructions.
- 8
Cut up the cooked chicken and combine it with the broth and rice.
💡 Pro Tips
- ✓Pound chicken breasts to 1/4-inch uniform thickness before slicing to ensure even cooking in 5 minutes per side; uneven thickness creates dry edges and undercooked centers due to varying heat penetration rates.technique1/4-inch thickness, 5 minutes per side
- ✓Let the pan reach 375-400°F (visible shimmer of oil) before adding chicken; this initiates the Maillard reaction within 90 seconds, creating a flavorful crust that seals in juices.timing375-400°F, 90 seconds to crust formation
- ✓Mix cornstarch slurry at a 1:2 ratio (1 tbsp cornstarch to 2 tbsp warm water) and add it slowly while stirring constantly; this prevents lump formation because cornstarch gelatinizes at 140-150°F and requires even hydration.ingredient1:2 cornstarch-to-water ratio, 140-150°F gelatinization
- ✓Maintain a gentle boil (not rapid) for the full 10-15 minutes after adding the cornstarch slurry; vigorous boiling breaks down the starch polymers and reduces thickening power by 30-40%, requiring more cornstarch to achieve target viscosity.timing10-15 minutes at gentle boil, 30-40% viscosity loss risk
- ✓Reserve 2-3 tablespoons of the hot broth before combining with rice to drizzle over the finished dish; this prevents the rice from absorbing excess liquid and becoming mushy, since jasmine rice absorbs 2-2.5 times its weight in liquid.technique2-3 tbsp reserved broth, 2-2.5:1 absorption ratio