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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
