Ingredients
Method
Preparation
- Marinate the chicken breast pieces overnight with the Cajun seasoning mix and olive oil.
- Heat a pan over medium-high heat, then melt the grass-fed butter. Cook the marinated chicken until it develops a crispy, golden crust. Let it rest for a few minutes before slicing.
Cooking
- Sauté the chopped red onion and garlic in the same pan until fragrant. Add the remaining Cajun seasoning mix and day-old rice, mixing well.
- Lower the heat and melt the butter in the pan. Gradually whisk in the milk. Once warmed, stir in the light cream cheese and Parmesan until the sauce is smooth and creamy.
Serving
- Layer the Cajun rice on a plate, top with sliced chicken, and drizzle the creamy sauce over the top. Garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge; they’ll generally last about 3-4 days. For best results, reheat on the stove over low heat with a splash of milk if the sauce thickens too much. Adjust cream cheese amount for desired creaminess level.
