One-Pan Cajun Chicken and Rice

This one-pan Cajun chicken and rice is a straightforward dish with bold seasoning and tender chicken simmered with fragrant rice. It’s easy to make and leaves you with just one pan to wash up afterwards.

The Story Behind This Recipe

I first started making this Cajun chicken and rice on a random weeknight when I wanted something filling but didn’t feel like juggling multiple pots. The idea was to get every bit of flavor into one pan without much fuss.

The seasoning is the heart of this dish—Cajun spices bring a nice kick without being too hot, and it pairs well with whatever veggies I toss in. I usually add green bell peppers and onion, but sometimes I throw in mushrooms or celery depending on what’s in the fridge.

One thing I’ve learned is to brown the chicken good before adding the rice. It locks in flavor and gives a little crispy texture on the surface that really makes a difference. Also, stirring the rice once or twice while it simmers prevents it from sticking and helps it cook evenly.

This meal hits that comfort food spot, great for an easy dinner that doesn’t require much planning. Plus, it warms up well for leftovers, making the next day’s lunch quite welcome. People often expect a complicated process with Cajun dishes, but this one keeps it accessible without losing the seasoning punch.

Cuisine: Southern
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
• 1 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• Salt and pepper to taste
• Optional: chopped parsley or scallions for garnish

Instructions

1. Step 1. Sprinkle the chicken pieces evenly with Cajun seasoning.
2. Step 2. Heat olive oil in a large skillet or wide pan over medium-high heat.
3. Step 3. Add the chicken and brown on all sides until golden, about 5-7 minutes. Remove chicken and set aside.
4. Step 4. In the same pan, add the onion and bell pepper. Cook until softened, about 3-4 minutes.
5. Step 5. Add the garlic and cook for another 30 seconds until fragrant.
6. Step 6. Stir in the rice and cook, stirring, for 1-2 minutes to toast slightly.
7. Step 7. Pour in the chicken broth and season with a bit of salt and pepper.
8. Step 8. Return the chicken to the pan, distributing it evenly over the rice.
9. Step 9. Bring to a boil, then reduce heat to low and cover with a lid.
10. Step 10. Simmer gently for 18-20 minutes without stirring until rice is tender and liquid is absorbed.
11. Step 11. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
12. Step 12. Serve garnished with parsley or scallions if you like.

Tips for Success

• Use chicken thighs for a juicier outcome, but breasts work fine too.
• Don’t skip browning the chicken—it adds extra flavor and texture.
• Keep the heat low while simmering the rice to avoid burning or drying out.
• If your broth is low on salt, taste before adding more to avoid over-seasoning.
• Feel free to stir halfway through cooking if you notice sticking, but keep it gentle.

Variations & Substitutions

• Add chopped smoked sausage or andouille for a more traditional Cajun feel.
• Swap bell pepper for diced tomatoes to add acidity and color.
• Use brown rice instead of white but increase the cooking time and broth by about 50%.
• Toss in some frozen peas or corn in the last few minutes for added veggies.
• For a dairy touch, sprinkle shredded cheddar on top and cover to melt before serving.