Creamy Cajun Chicken & Rice with Pan-Seared Feta

Creamy Cajun Chicken & Rice with Pan-Seared Feta

Author: Allie, Hamama Success Manager

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes: 4-6 Servings

Okay you guys, this recipe has ALL the goods for a super delicious and satisfying meal. The pan-fried feta is crispy, salty, melty and soo delicious. The flavors & textures of the smoky peppered bacon, crispy chicken, creamy cajun sauce, veggies and fresh herbs will blow your mind! Serve over fragrant lemon rice and tie it all together with our delicious garlicky chives. This meal is cozy & comforting, yet fresh and light at the same time. Try it!!


  • 1.5 lbs chicken breast, cut into bite-sized pieces
  • ~ 12 oz feta cheese, in block form (not crumbled), patted dry
  • ~ 2 tbsp cornstarch
  • 2 tbsp extra virgin olive oil
  • 4 tbsp butter
  • 1 tbsp plus 2 tsp cajun seasoning
  • ½ tsp smoked paprika (optional)
  • 2-3 ears of fresh corn, kernels removed from the cob (about 1.5 cups)
  • 2 bell peppers (any color you like), large dice or cut into strips
  • 1 small vidalia onion, large dice or cut into strips
  • 3 cloves garlic, chopped
  • 4 strips peppered or thick-cut bacon
  • Mixed fresh herbs such as cilantro / basil / parsley / mint, chopped
  • Handful of garlicky chive microgreens, chopped
  • 1 can (14 oz) full fat coconut milk (can sub heavy cream or whole milk)
  • 2 cups Jasmine or Basmati rice, prepared according to package instructions
  • 1 lemon, for zest
  • Salt & freshly cracked black pepper


  1. Prep the feta: Make sure your block is about ½ inch thick. If you buy a bigger block, cut into ½ inch thick blocks. Pat dry with paper towel and be sure to get the excess moisture out. Coat with cornstarch and a little smoked paprika.
  2. Toss the chicken with the cornstarch, 1 tbsp of cajun seasoning, salt and a generous amount of freshly ground black pepper.
  3. Make your rice according to package instructions. Add a large piece of fresh lemon peel to the rice when it is almost done cooking to add a bright and fresh flavor.
  4. Heat a large skillet (cast iron is best) over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
  5. Add butter to the same pan and swirl with the bacon grease. Once melted, Add the chicken pieces and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
  6. Add olive oil if needed to coat the pan. Add the onion and bell peppers to the pan and cook for a couple of minutes, stirring occasionally. Add in the raw corn kernels and garlic and cook until the garlic is fragrant.
  7. Pour in the coconut milk or cream and stir in remaining ~2 tsp cajun seasoning. Cook 1-2 minutes to warm through, adding water or additional cream to thin the sauce as desired.
  8. Add in the chopped bacon and chicken back into the skillet. Remove skillet from the heat (or keep on very low heat) and top with your fresh herbs and some lemon zest if desired.
  9. Pan fry the feta: In a small cast iron skillet, heat 1-2 tbsp of olive oil over medium-high heat. Once hot, fry the feta on each side for about 3-4 minutes or until golden and crisp. Let sit for about 5 minutes on a cutting board before cutting into bite-sized pieces.
  10. Layer your rice, creamy cajun chicken mixture and crispy feta cheese into bowls. Top with more herbs and garlicky chive microgreens. Enjoy!

Make this recipe today!

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