I love dishes that come together in just one pan, especially after a long day. This Cajun chicken and rice is exactly that—comforting, spicy, and easy to throw on the table with very little fuss.
The Story Behind This Recipe
I stumbled on this one-pan Cajun chicken and rice during a week when I was scrambling to get dinner on the table without too much mess. The idea of seasoning chicken with some classic Cajun spices and letting it cook right alongside rice and bell peppers sounded pretty good to me — and it didn’t disappoint.
What I really like about this recipe is how everything cooks together, soaking up those smoky, spicy notes. The rice gets infused with flavor from the chicken and those aromatics you add at the beginning, so you’re not just making plain rice. Plus, it’s all done in about 40 minutes, so you’re not waiting around forever.
I usually make this when I want something hearty but not complicated. The kids enjoy it, especially with a little sour cream or shredded cheese sprinkled on top, and it’s filling enough that leftovers last a few days for lunches. Making sure to brown the chicken well before adding the rice really steps up the flavor, so I don’t skip that.
It’s one of those recipes I keep coming back to because it feels homey but still has a bit of a kick. If you’re into spicy without it being overwhelming, this is a nice balance — you can always dial it down or up depending on your heat tolerance. Also, the bell peppers add just enough sweetness to round it out.
I’ve served this to friends who weren’t super familiar with Cajun cooking, and it’s one of those dishes that feels cozy and approachable, which is exactly the vibe I like when cooking after a busy day.
Cuisine: American Southern
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 medium 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: sliced green onions or fresh parsley for garnish
Instructions
- Step 1. Heat olive oil in a large skillet or deep pan over medium-high heat.
- Step 2. Toss chicken pieces with Cajun seasoning, salt, and pepper.
- Step 3. Add chicken to the pan and cook, stirring occasionally, until browned on all sides but not cooked through, about 5-7 minutes. Remove chicken from pan and set aside.
- Step 4. Add diced onion and bell pepper to the same pan and sauté until softened, about 3-4 minutes.
- Step 5. Add the minced garlic and cook for another 30 seconds until fragrant.
- Step 6. Pour in the rice and stir to coat with the vegetables and oil.
- Step 7. Return the chicken to the pan and pour in the chicken broth.
- Step 8. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
- Step 9. Remove from heat and let it sit, covered, for 5 minutes.
- Step 10. Fluff the rice with a fork, garnish with green onions or parsley if desired, and serve.
Tips for Success
- Be sure to brown the chicken well for extra flavor before adding the liquid.
- If you don’t have Cajun seasoning, a mix of paprika, garlic powder, onion powder, cayenne, thyme, and oregano works well.
- Use a heavy-bottomed pan with a tight-fitting lid to avoid burning the rice.
- Let the dish rest off the heat for a few minutes before fluffing to help the rice finish cooking evenly.
Variations & Substitutions
- Swap chicken thighs for chicken breasts but reduce cook time slightly to avoid drying out.
- Add diced tomatoes or a splash of hot sauce for a little extra tang and spice.
- Toss in some sliced mushrooms or corn along with the bell pepper to make it heartier.
- Use brown rice but increase the cooking time and broth according to package instructions.
