Easy Cajun Chicken and Rice Recipe

Introduction

This Easy Cajun Chicken and Rice recipe brings bold, comforting flavors to your dinner table with minimal effort. Tender chicken thighs are seasoned and cooked together with vibrant peppers and perfectly spiced rice, making it a one-pan meal that’s both satisfying and delicious.

Ingredients

• 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
• 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)
• 2 cups low-sodium chicken broth
• 1 tsp Cajun seasoning
• ¼ tsp smoked paprika (optional, for extra flavor)
• Chopped parsley or green onions (for garnish)
• Lemon wedges (optional, for a bright finish)

Instructions

1. Step 1: In a bowl, toss the chicken thighs with 1 tablespoon Cajun seasoning, salt, and black pepper until evenly coated.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until browned. Remove the chicken and set aside; it does not need to be fully cooked yet.
3. Step 3: In the same skillet, add another tablespoon of olive oil. Sauté the diced onion and bell peppers for about 4–5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
4. Step 4: Add the uncooked rice to the skillet, stirring constantly to toast and absorb the flavors for about 1 minute.
5. Step 5: Pour in the chicken broth and sprinkle the additional teaspoon of Cajun seasoning along with the smoked paprika if using. Stir to combine well.
6. Step 6: Nestle the seared chicken pieces back into the skillet on top of the rice. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes until the rice is tender and the chicken is cooked through.
7. Step 7: Remove the skillet from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, garnish with chopped parsley or green onions, and serve with lemon wedges if desired for a fresh finish.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, but watch the cooking time closely as breasts can dry out faster.
• For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce when seasoning the chicken.
• Swap the bell peppers for poblano or jalapeño peppers for a smoky kick.
• Make it a complete meal by stirring in cooked sausage slices along with the chicken.
• Leftover rice can be reheated with a splash of broth to refresh its moisture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a covered skillet over low heat or microwave until heated through. If the rice seems dry, add a splash of chicken broth or water before reheating to keep it moist and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook. You will need to increase the simmering time to about 40–45 minutes and add extra broth as needed to ensure the rice is fully cooked.

What if I don’t have Cajun seasoning?

You can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Adjust the spices to your taste for a similar bold flavor.

Easy Cajun Chicken and Rice Recipe

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★★★★★

5 from 715 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Easy Cajun Chicken and Rice recipe delivers a flavorful, one-pan meal featuring tender, Cajun-seasoned chicken thighs sautéed with aromatic veggies and perfectly cooked rice. It’s a savory, comforting dish with a mild kick of spice that’s both quick and simple to prepare, making it perfect for busy weeknights or casual dinners.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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)
• 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)

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Instructions

1. Season the Chicken: In a bowl, toss the boneless, skinless chicken thighs with 1 tablespoon Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
2. Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 4 to 5 minutes per side, until browned but not fully cooked through. Remove chicken from skillet and set aside.
3. Sauté the Veggies: In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the diced yellow onion and red and green bell peppers for about 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
4. Toast the Rice: Add the uncooked long grain white rice to the skillet with the vegetables. Stir and toast for about 1 minute, allowing the rice to absorb the flavors and slightly toast.
5. Add Broth and Seasoning: Pour in 2 cups of low-sodium chicken broth and sprinkle in 1 teaspoon Cajun seasoning along with ¼ teaspoon smoked paprika if using. Stir to combine all ingredients evenly.
6. Simmer with Chicken: Nestle the seared chicken pieces back into the skillet, ensuring they are partially submerged. Bring the mixture to a simmer, then reduce heat to low. Cover the skillet and cook for 20 to 25 minutes, or until the rice is tender and the chicken is fully cooked through.
7. Rest and Serve: Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork. Garnish with chopped parsley or green onions and serve with optional lemon wedges for a bright, fresh finish.

Notes

• You can substitute chicken breasts for thighs if preferred, but thighs remain juicier and more flavorful.
• Adjust Cajun seasoning according to your spice tolerance; add more for extra heat.
• Using low-sodium chicken broth helps control the salt level in the dish.
• For a vegetarian version, substitute chicken with firm tofu or vegetables and use vegetable broth.
• Leftovers store well in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Keywords: Cajun chicken, chicken and rice, one-pan meal, easy dinner, Cajun seasoning, comfort food