One-Pot Cajun Chicken and Rice

I love dishes that come together in just one pot, especially after a long day. This Cajun chicken and rice hits the spot with good spice and a little bit of smokiness, plus it’s all done in under 40 minutes.

The Story Behind This Recipe

I first started making this after stumbling on a recipe in a dusty old Southern cookbook, but I quickly adjusted it to suit my slightly impatient style. It’s perfect for nights when you want something flavorful but not complicated — just chop some chicken and veggies, toss everything in the pot, and walk away for a bit.

What I like about this recipe is that it’s forgiving. Sometimes I swap the chicken for sausage or add extra bell peppers depending on what I have in the fridge. The key is the seasoning blend — paprika, cayenne, garlic powder — that gives it that signature Cajun kick without being too overwhelming.

I usually serve this with a simple green salad or steamed broccoli, but honestly, it’s good enough on its own. The rice soaks up all those spices and juices from the chicken, making every bite a little comforting without any fuss.

Friends and family usually ask me for the recipe when I make it. It’s simple, feels homemade, and doesn’t box me into anything fancy or time-consuming. Just one pot, some stirring now and then, and you’re set.

Cuisine: 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 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. Step 1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Step 2. Add chicken pieces, season lightly with salt and pepper, and cook until browned but not fully cooked through, about 5 minutes. Remove and set aside.
3. Step 3. In the same pot, add onion and bell pepper. Sauté until softened, about 4 minutes.
4. Step 4. Add garlic and cook for another 30 seconds until fragrant.
5. Step 5. Stir in rice, smoked paprika, cayenne, garlic powder, and thyme. Cook for a minute, stirring to coat the rice and spices in the oil.
6. Step 6. Pour in chicken broth and return the chicken to the pot. Stir gently to combine.
7. Step 7. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
8. Step 8. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
9. Step 9. Garnish with parsley if using and serve warm.

Tips for Success

• Use chicken thighs for more flavor and tenderness; breasts tend to dry out.
• Keep the lid on while cooking to trap steam and make the rice cook evenly.
• If you like it spicier, add a pinch more cayenne or a dash of hot sauce at the end.
• Make sure to let the rice rest covered off the heat to finish steaming for the best texture.

Variations & Substitutions

• Swap chicken for sliced andouille sausage or smoked kielbasa for a different spin.
• Add chopped celery along with the onions and peppers for extra crunch.
• Use brown rice but expect the cook time to increase by about 15-20 minutes.
• Stir in a handful of chopped tomatoes or a splash of tomato sauce for a tangier base.