Crispy Cajun Chicken Rice Bowl Recipe
Introduction
This Crispy Cajun Chicken Rice Bowl combines bold, spicy flavors with tender, juicy chicken for a satisfying meal. Paired with fluffy white rice and a creamy, spicy mayo drizzle, it’s perfect for a quick weeknight dinner or meal prep.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 cups cooked white rice
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1/3 cup mayonnaise
- 1 tablespoon sriracha or hot sauce
- 1 clove garlic, minced
- 2 green onions, sliced
- Optional: lime wedges for serving
Instructions
- Step 1: Heat a large nonstick skillet over medium-high heat with a drizzle of olive oil.
- Step 2: In a bowl, combine chicken thighs with Cajun seasoning, minced garlic, and olive oil. Toss to coat evenly.
- Step 3: Once the skillet is hot, add chicken in a single layer and cook for 4–5 minutes per side until crispy and fully cooked. Let rest, then slice.
- Step 4: In a small bowl, mix together mayonnaise and sriracha or hot sauce to make the spicy mayo drizzle.
- Step 5: If needed, reheat cooked rice and divide it between serving bowls.
- Step 6: Top rice with sliced chicken, drizzle with spicy mayo, and sprinkle with green onions. Serve with lime wedges if desired.
Tips & Variations
- For extra crispiness, pat the chicken dry before seasoning and cooking.
- Substitute chicken thighs with chicken breasts if preferred, adjusting cook time accordingly.
- Add diced bell peppers or corn to the rice for more color and texture.
- Use Greek yogurt in place of mayonnaise for a lighter spicy drizzle.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the rice and chicken separately in the microwave or in a skillet over medium heat to maintain texture. Add fresh green onions and spicy mayo after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this dish?
Yes, you can use brown rice, jasmine, or basmati rice based on your preference. Just adjust the cooking and reheating times accordingly.
How spicy is this recipe?
The Cajun seasoning and sriracha add a moderate level of heat, but you can adjust the amount of sriracha or omit it to suit your spice tolerance.
PrintCrispy Cajun Chicken Rice Bowl Recipe
This Crispy Cajun Chicken Rice Bowl features tender boneless chicken thighs seasoned with bold Cajun spices, pan-seared to a crispy golden finish. Served over fluffy white rice and topped with a zesty spicy mayo drizzle and fresh green onions, this dish delivers a flavorful and satisfying meal with a perfect balance of heat and creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Seasoning
- 1 lb boneless skinless chicken thighs
- 2 tablespoons Cajun seasoning
- 1 clove garlic, minced
- 2 tablespoons olive oil (divided)
Rice Bowl
- 2 cups cooked white rice
Spicy Mayo Drizzle
- 1/3 cup mayonnaise
- 1 tablespoon sriracha or hot sauce
Garnish
- 2 green onions, sliced
- Optional: lime wedges for serving
Instructions
- Heat Skillet: Heat a large nonstick skillet over medium-high heat with a drizzle of olive oil to prepare for cooking the chicken.
- Season Chicken: In a bowl, combine the boneless skinless chicken thighs with Cajun seasoning, minced garlic, and olive oil. Toss well to ensure the chicken is evenly coated with the spices and oil.
- Cook Chicken: Once the skillet is hot, add the chicken thighs in a single layer. Cook for 4 to 5 minutes on each side until the chicken is crispy on the outside and fully cooked through. Remove from heat and let the chicken rest briefly before slicing.
- Prepare Spicy Mayo: In a small bowl, mix together mayonnaise and sriracha or your preferred hot sauce until smooth to create the spicy mayo drizzle.
- Heat Rice: If the cooked rice is not warm, reheat it as needed. Divide the rice evenly into serving bowls.
- Assemble Bowl: Top the rice with the sliced Cajun chicken, drizzle generously with the spicy mayo, and sprinkle with sliced green onions. Serve with lime wedges if desired for an added citrusy kick.
Notes
- For extra heat, add extra sriracha to the spicy mayo to taste.
- Chicken thighs can be substituted with boneless chicken breasts but may result in a leaner texture.
- Leftover Cajun chicken can be refrigerated and used within 3 days.
- Use fresh lime wedges to brighten the flavor if desired.
- Cooking times may vary based on skillet and stove; ensure chicken reaches an internal temperature of 165°F (74°C).
Keywords: Cajun chicken, rice bowl, spicy mayo, skillet chicken, quick dinner, Cajun seasoning, crispy chicken
