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Cajun Chicken and Rice

One-pan Cajun chicken with seasoned rice and sautéed vegetables for a quick, flavorful weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Dinner, Main Dish
Cuisine: American, Cajun
Calories: 450

Ingredients
  

  • 4 chicken thighs or breasts boneless, skinless
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1.5 cups long-grain white rice
  • 3 cups chicken broth
  • 2 tsp Cajun seasoning
  • 0.5 tsp smoked paprika
  • to taste salt and black pepper
  • to taste fresh parsley chopped, for garnish
  • optional lemon wedges for serving

Equipment

  • Large skillet
  • Knife
  • Cutting board
  • Spatula

Method
 

  1. Pat chicken dry and season with 1 tsp Cajun seasoning, smoked paprika, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden; remove and set aside.
  3. Sauté onion, bell peppers, and garlic 3–4 minutes until softened.
  4. Stir in rice and remaining Cajun seasoning, coating evenly.
  5. Pour in chicken broth and return chicken to skillet. Bring to boil, reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and chicken is cooked.
  6. Let stand 5 minutes covered. Fluff rice with fork, garnish with parsley, and serve with lemon wedges if desired.

Notes

Adjust spice level to taste. Avoid overcooking rice for best texture.