Cajun Chicken & Garlic Shrimp with Creamy Parmesan-Basil Rice and Roasted Asparagus

Ingredients

Method

1. 1

   Preheat the oven to 425°F (220°C). Trim the woody ends from the asparagus and pat both chicken and shrimp dry with paper towels.

2. 2

   Season chicken thighs on both sides with Cajun seasoning, smoked paprika, garlic powder, black pepper, and salt.

3. 3

   In a medium saucepan over medium heat, melt 1 tbsp butter and sauté 2 cloves minced garlic for 30 seconds until fragrant.

4. 4

   Stir in ¾ cup rice for 1 minute, then pour in 1½ cups chicken broth; bring to a boil, cover, reduce heat to low, and simmer 15 to 18 minutes.

5. 5

   Reduce rice heat to low and stir in ⅓ cup heavy cream, ¼ cup milk, ½ cup Parmesan, and pepper; cook 1 to 2 minutes until creamy, then remove from heat and stir in fresh basil and lemon juice.

6. 6

   Heat 1 tbsp olive oil or butter in a skillet over medium-high heat and sear chicken smooth-side down for 5 to 6 minutes until browned, then flip and cook another 5 to 7 minutes until internal temperature reaches at least 165°F; set aside on a plate.

7. 7

   Toss asparagus with olive oil, salt, pepper, and garlic powder, then roast on a sheet pan for 10 to 12 minutes; finish with grated Parmesan and lemon juice.

8. 8

   In the same chicken skillet over medium heat, melt 1 tbsp butter with 2 cloves minced garlic and optional red pepper flakes for 30 seconds.

9. 9

   Add shrimp, season lightly with paprika, Cajun seasoning, and pepper, and cook 1½ to 2 minutes per side until cooked through.

10. 10

    Squeeze ½ lemon into the shrimp skillet, stir in 1 tbsp fresh basil, toss to coat, and remove from heat immediately.

11. 11

    Divide creamy rice between plates, top with sliced chicken thighs, arrange shrimp alongside, add roasted asparagus, and spoon skillet butter over top.