In a bowl, toss the chicken pieces with 1 tablespoon of Cajun seasoning and mix well.
1 pound boneless, skinless chicken breasts, 1 tablespoon Cajun seasoning
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
1 tablespoon butter, 1/2 cup chopped onion
Add the minced garlic and 1 teaspoon of Cajun seasoning. Cook for another minute until fragrant.
2 cloves garlic, 1 teaspoon Cajun seasoning
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
1/2 cup chicken broth
Stir in the heavy cream and let the sauce simmer for 2-3 minutes, until slightly thickened.
1/2 cup heavy cream
Return the cooked chicken to the skillet and stir to coat it with the creamy Cajun sauce.
1 pound boneless, skinless chicken breasts
Divide the cooked rice into bowls. Top with the creamy Cajun chicken and chopped bell peppers.
2 cups cooked rice, 1/2 cup chopped bell peppers
Garnish with chopped green onions and a dash of hot sauce, if desired. Serve immediately!
1/4 cup chopped green onions, to taste Hot sauce
