Cajun chicken and rice is one of those dishes that instantly warms the kitchen with rich spices, savory aromas, and that unmistakable comfort-food feeling. It’s bold without being overwhelming, hearty without being heavy, and incredibly satisfying whether you’re feeding a hungry family or prepping meals for the week ahead. This is the kind of recipe that feels like it’s been passed down through generations, even if you’re making it for the very first time.

At its heart, Cajun chicken and rice is all about layers of flavor. Tender chicken is coated in smoky, slightly spicy Cajun seasoning, seared until golden, then simmered together with rice, vegetables, and broth until everything becomes perfectly cohesive. The rice absorbs all those spices and savory juices, turning each bite into something deeply flavorful and comforting. Best of all, it’s a one-pan meal, which means less cleanup and more time to enjoy dinner.

This dish is inspired by classic Louisiana-style cooking, where simple ingredients are transformed into bold, soulful meals. While traditional Cajun recipes can be quite spicy, this version is easily adjustable, making it family-friendly while still delivering that signature kick. Whether you like it mild or fiery, Cajun chicken and rice is endlessly customizable and always dependable.

Ingredients:

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 ½ teaspoons Cajun seasoning (plus more to taste)
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 ½ cups long-grain white rice
3 cups chicken broth
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional, for extra heat)
Fresh parsley or green onions for garnish

Instructions:

In a bowl, toss the chicken pieces with Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion and bell peppers. Cook for 3–4 minutes until softened and fragrant.
Stir in the minced garlic and cook for about 30 seconds, just until aromatic.
Add the rice to the pan and stir well, allowing it to toast slightly and absorb the flavors from the vegetables.
Pour in the chicken broth, then add dried thyme, oregano, and cayenne pepper if using. Stir to combine.
Return the chicken to the pan, nestling it into the rice mixture.
Bring everything to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes.
Fluff the rice gently with a fork, garnish with fresh parsley or green onions, and serve warm.

Cajun Chicken and Rice

A bold one-pan meal with tender Cajun-spiced chicken simmered with flavorful rice and vegetables.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main

Cuisine: Cajun, Southern

Calories: 480

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1.5 pounds chicken breast or thighs cut into pieces
1.5 teaspoons Cajun seasoning
2 tablespoons olive oil
1.5 cups long-grain white rice
3 cups chicken broth
1 small onion diced
2 medium bell peppers diced
3 cloves garlic minced

Equipment

Large skillet
Wooden spoon
Knife

Method

Season chicken with Cajun seasoning and spices.
Brown chicken in olive oil and remove from pan.
Sauté onion, peppers, and garlic.
Stir in rice and chicken broth.
Return chicken, cover, and simmer until rice is tender.

Notes

Adjust spice level by increasing or reducing Cajun seasoning.

Tips & Tricks:

Chicken thighs add extra juiciness, while chicken breasts keep the dish leaner.
Use low-sodium chicken broth to better control the salt level.
Toasting the rice briefly before adding liquid enhances flavor and texture.
If your skillet runs hot, check halfway through cooking and add a splash of broth if needed.
Letting the dish rest before fluffing helps the rice finish steaming perfectly.

Variations:

Creamy Cajun Chicken and Rice: Stir in ¼ cup heavy cream or cream cheese at the end.
Sausage Addition: Add sliced smoked sausage along with the chicken for extra Cajun flair.
Vegetable Boost: Mix in peas, corn, or diced tomatoes for added color and nutrition.
Brown Rice Version: Use brown rice and increase cook time and broth slightly.

Serving Suggestions:
Cajun chicken and rice is a complete meal on its own, but it pairs beautifully with a simple green salad, cornbread, or steamed green beans. For a Southern-inspired spread, serve it alongside coleslaw or roasted okra. A squeeze of fresh lemon just before serving brightens the flavors beautifully.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to restore moisture. This dish also freezes well for up to 2 months.

FAQ:

Is Cajun chicken and rice very spicy?
It can be as mild or spicy as you like. Adjust the Cajun seasoning and cayenne pepper to suit your taste.

Can I make this ahead of time?
Yes, it reheats very well and is perfect for meal prep.

What rice works best?
Long-grain white rice is ideal because it stays fluffy and absorbs flavor well.

Can I use store-bought Cajun seasoning?
Absolutely. Just check the salt level, as some blends are saltier than others.

History / Fun Facts:
Cajun cuisine originated in Louisiana, influenced by French settlers and Southern ingredients. Rice is a staple in Cajun cooking, often used as a base to soak up bold spices and savory broths. Dishes like this one reflect the heart of Cajun food—simple, hearty, and full of soul.

Cajun Chicken and Rice – Bold, Comforting, and Packed with Southern Flavor