Spice rubbed pan-fried chicken breast served over mushroom red bean rice topped with sweet pepper and white wine cream sauce.

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I love Cajun food. It’s everything indulgent all in one place to make the ultimate comfort food. Butter, spices, wine, cream you name it, and it’s there. It’s blends of aromatic spices that take everyday dishes up a notch. When I make Cajun food I know it’s gonna require the entire spice cabinet, vegetable bin, and all the remaining white wine in the vicinity. The results are totally worth it.

For this recipe, I did a simple spiced chicken breast pan-fried in butter and oil. I made my favorite silky sweet pepper cream sauce that has little flakes of cayenne pepper running throughout. and since I couldn’t decide on my starch I did my favorite mushroom rice with the addition of dark red beans. Check out my tips and tricks below for the best Cajun chicken, white wine cream sauce, and mushroom red bean rice. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST CAJUN CHICKEN + WHITE WINE CREAM SAUCE + MUSHROOM AND RED BEAN RICE

the blend: when making spice blends it’s better to combine them all together then sprinkle over the chicken that way you have time to mix it all together beforehand results in layered even distributions. skip the salt and only salt directly to the chicken otherwise, you can end up losing track of the salt and using too much.

the spice cabinet: when it comes to Cajun cuisine you unload the entire spice cabinet. the flavors and seasonings are repetitive so don’t put the spice too far away you’ll never know when you’ll you need a dash of this or that.

white wine sauce: to make a super smooth white wine sauce all you need is a whisk and proper layering. adding raw wine to hot milk or cold milk to unreduced wine will result in curdling. the best way to start your sauce is with a well-combined roux then adding stock and wine to thicken and simmer on its own. only after the stock and wine are brought to a boil and simmered for a little will it be ready for any dairy.

worcestershire: worcestershire is an essential part of the rice it gives it a nice tang while tinting it with a deep rich brown color.

bay leaves: when you taste bay leaves in a dish it’s an earthiness you can’t pinpoint or put your finger on. it makes a short-span cooking dish taste like they’ve been cooking all day. It’s a key ingredient don’t forget it.

SIMILAR INGREDIENTS TO:

1. CAJUN CHICKEN QUARTERS W/ DIRTY RICE
2. STEWED CHICKEN AND SAUSAGE
3. SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE

ENJOY THIS RECIPE WITH:

1. GRILLED SHRIMP W/ CAJUN BUTTER
2. CAJUN BARBECUE CRAB LEGS
3. CAJUN CHICKEN WINGS IN HOT BUTTER

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Cajun Chicken + White Wine Cream Sauce+ Mushroom and Red Bean Rice

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INGREDIENTS

• 4 Chicken Breast, lightly pounded
• 4Tb Butter
• 1/2c Cooking Oil
• RUB
• 2TB Garlic Powder
• 1TB Smoked Paprika
• 1TB Black Pepper
• 2tsp Onion powder
• 1tsp File
• 2tsp White Pepper
• 2tsp Thyme
• 1tsp Bay Leaf Powder
• 1tsp Cayenne
• Salt
• WHITE WINE CREAM SAUCE
• 1 Shallot, minced
• 6 Garlic Cloves, minced
• 1 Celery, minced
• 1/2 Yellow Bell Pepper, small diced
• 1c Chicken Stock
• 3 Bay Leaves
• 1c White Wine
• 3Tb Butter
• 6TB Flour
• 2c Half and Half
• 2tsp Garlic Powder
• 2tsp Thyme
• 2tsp Black Pepper
• 1tsp White Pepper
• 1tsp Cayenne Pepper
• Salt
• MUSHROOM AND RED BEAN RICE
• 8oz Mushrooms, minced
• 1 Yellow Onion, small diced
• 1 Poblano Pepper, small diced
• 1 Celery, small diced
• 6 Garlic Cloves, minced
• 15oz Dark Red Beans
• 1Tb Worcestershire Sauce
• 2tsp Thyme 2 Bay Leaves
• 1tsp Browning, optional
• 1.5c Jasmine Rice
• 3 c Chicken Stock
• Salt
• 2TB Butter
• 3TB Parmesan Cheese
• 4oz Cream Cheese

INSTRUCTIONS

• Combine all the ingredients for the rub. Season chicken generously and then season with salt according to size of the breast.
• Start rice off by adding butter to the pan. Sauté the mushrooms, celery, onions, garlic and peppers for about 10 minutes till slightly brown and most of the water from the mushrooms are gone. Add in bay leaves and seasonings.
• Add in red beans, stock and rice. Boil for 8 minutes reduce heat, cover and simmer for 20 minutes.
• Once the rice is done, Sprinkle with salt, fluff and set to the side.
• Make sauce by adding butter to the pan. Sweat the shallots, garlic, celery and bell peppers.
• Add in flour and toss into the vegetables. Add in salt followed by chicken stock and wine. Whisk and simmer for ten minutes. Once thickened add in half and half, cream cheese, parmesan, bay leaves and seasoning. Simmer for 15 minutes on low.
• Add oil and butter to a pan over medium high heat. Add chicken to the pan in batches. Cook chicken on both sides for about 3-4 minutes so that a crust can form. Remove from the pan and on to a baking dish. Roast at 375F for 15 minutes.
• Once removed from the oven build plate. Place the fluffed rice at the bottom followed by the sliced chicken, and a ladle of cream sauce. Serve with French bread.

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