1
Marinate the chicken breast pieces overnight with the Cajun Seasoning
2
Mix and olive oil. Make sure each piece is well coated for the best flavor.
3
Seal in flavor with an airtight glass container like this—way better than plastic bags for overnight marinades.
4
Heat a pan over medium-high heat, and melt the grass-fed butter. Cook the marinated chicken until it develops a crispy, golden crust. Once cooked, let the chicken rest for a few minutes before slicing it into strips.
5
If your chicken never gets that golden crust, try a cast iron skillet like this—locks in heat and flavor.
6
In the same pan, sauté the chopped red onion and garlic cloves until fragrant.
7
Add the remaining Cajun Seasoning
8
Mix and toss in the day-old rice. Stir until the rice is well coated with all the flavors.
9
Lower the heat and melt the butter in the pan.
10
Add the Cajun Seasoning
11
Mix, then slowly whisk in the milk. Once warmed through, add the light cream cheese and Parmesan, stirring until the sauce is smooth and creamy.
12
A balloon whisk like this keeps sauces lump-free and creamy.
13
Layer the Cajun rice on a plate, top with the sliced chicken, and drizzle the creamy sauce over the top.
