Instructions
Step 1: Season the chicken with salt, pepper, Cajun seasoning, paprika, and garlic powder./n
Step 2: Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and fully cooked. Remove and set aside./n
Step 3: In the same skillet, melt butter and sauté minced garlic until fragrant./n
Step 4: Spoon the garlic butter over the chicken and set aside./n
Step 5: In a separate pan, melt butter and add cooked rice, stirring to coat./n
Step 6: Pour in heavy cream and chicken broth, stirring to combine./n
Step 7: Add cheddar cheese, onion powder, dried parsley, and red pepper flakes. Stir until creamy and smooth./n
Step 8: Simmer for a few minutes until the rice is heated through and creamy./n
Step 9: Serve the golden garlic chicken over the creamy Cajun butter rice.
Step 10: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the rice. Microwave in short intervals, stirring between each, to maintain a creamy consistency. Avoid overheating to keep the chicken tender and the rice smooth.
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