Description
A flavorful and easy Cajun Chicken and Rice recipe featuring tender chicken thighs seasoned with Cajun spices, sautéed bell peppers and onions, and perfectly cooked rice simmered together for a hearty one-pan meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Vegetables and Rice
- 1 tbsp olive oil (for sautéing)
- 1 small yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 3 cloves garlic (minced)
- 1 cup long grain white rice (uncooked)
Liquids and Seasoning
- 2 cups low-sodium chicken broth
- 1 tsp Cajun seasoning
- ¼ tsp smoked paprika (optional, for extra flavor)
Garnish
- Chopped parsley or green onions
- Lemon wedges (optional, for a bright finish)
Instructions
- Season the Chicken: In a bowl, toss the chicken thighs with 1 tbsp Cajun seasoning, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
- Sear the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until browned but not fully cooked. Remove the chicken and set aside.
- Sauté the Veggies: In the same skillet, add another tablespoon of olive oil. Sauté the diced onion, red bell pepper, and green bell pepper for about 4–5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Toast the Rice: Add the uncooked rice to the skillet with the vegetables. Stir and toast the rice for 1 minute to absorb the flavors and lightly brown.
- Add Broth and Seasoning: Pour in 2 cups of low-sodium chicken broth, then sprinkle in 1 tsp Cajun seasoning and ¼ tsp smoked paprika if using. Stir to combine everything evenly.
- Simmer with Chicken: Nestle the seared chicken pieces back into the skillet, pressing them down slightly into the rice and broth mixture. Bring to a simmer, then reduce heat to low. Cover the skillet and cook for 20–25 minutes until the rice is tender and the chicken is cooked through to 165°F internal temperature.
- Rest and Serve: Remove the skillet from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork, garnish with chopped parsley or green onions, and serve with lemon wedges for a fresh, bright finish if desired.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to stay juicier.
- Adjust the Cajun seasoning levels to your preferred spice tolerance.
- Use low-sodium chicken broth to control the salt level of the dish.
- For a gluten-free option, ensure your Cajun seasoning contains no gluten additives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Add chopped fresh cilantro instead of parsley for a different garnish twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Cajun chicken recipe, chicken and rice, easy Cajun dinner, one-pan meal, spicy chicken and rice
