Directions
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Marinate the Chicken
Start by marinating the chicken breast pieces overnight with 1.5 teaspoons of Cajun seasoning mix and 2 teaspoons of olive oil. Make sure each piece is well coated for tremendous flavor. -
Use Airtight Storage
Seal the chicken in an airtight glass container, which is way better than plastic bags for overnight marinades. This helps keep all the flavors locked in. -
Cook the Chicken
The next day, heat a pan over medium-high heat and melt 25 grams of grass-fed butter. Cook the marinated chicken until it develops a crispy, golden crust. -
Rest the Chicken
Once cooked, let the chicken rest for a few minutes before slicing it into strips. If your chicken never gets that golden crust, switch to a cast iron skillet as it locks in heat and flavor beautifully. -
Sauté the Aromatics
In the same pan, toss in the chopped red onion and garlic cloves. Sauté them until they are fragrant, which should take a couple of minutes. -
Add the Seasonings
Add the remaining Cajun seasoning mix to the sautéed onions and garlic. Mix it all together, and then toss in some day-old rice. Stir continuously until the rice is well coated with all that goodness. -
Prepare the Creamy Sauce
Lower the heat and melt 15 grams of butter in the pan. Slowly whisk in the 250 ml of milk, stirring continuously. Once the mixture is warmed through, add in the light cream cheese and Parmesan, stirring until the sauce is smooth and creamy. -
Mix Everything Together
If you want a lump-free and creamy sauce, consider using a balloon whisk. Add the cooked Cajun rice to your plate, layer it with the sliced chicken, and then drizzle the creamy sauce generously over the top. -
Final Touches
Garnish your dish with fresh parsley for a pop of color. It truly elevates the presentation.
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