Cajun Chicken & Rice – A One-Pan Southern Comfort Classic

There’s nothing quite like a warm, flavor-packed skillet dinner that brings bold spices and hearty comfort to your table. Cajun Chicken & Rice is exactly that — a dish that captures the soul of Southern cooking in every bite. Imagine juicy, golden-seared chicken nestled in a bed of perfectly seasoned rice, infused with smoky Cajun spices, garlic, and vibrant bell peppers. It’s a one-pan wonder that’s spicy, savory, and completely irresistible.

This recipe celebrates the vibrant flavors of Louisiana-style cuisine, known for its lively use of spices and depth of flavor. The best part? Everything cooks together in one pan, so the rice soaks up all the juices and seasoning from the chicken, creating a rich, cohesive meal. Perfect for weeknights, meal prep, or cozy weekend dinners, Cajun Chicken & Rice delivers that homemade warmth and restaurant-quality taste with minimal effort.

Let’s grab your skillet and get cooking — because once you make this, it’s bound to become a repeat favorite.

Ingredients:

• 1 pound boneless, skinless chicken breasts (or thighs), cut into chunks
• 2 tablespoons Cajun seasoning (divided)
• 1 teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 2 ¼ cups chicken broth
• ½ cup diced tomatoes (optional)
• 1 tablespoon butter (for richness)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Season the chicken: In a medium bowl, toss chicken pieces with 1 tablespoon of Cajun seasoning, paprika, salt, and black pepper. Make sure the chicken is evenly coated in spices.
2. Sear the chicken: Heat olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken pieces and sear until golden brown on both sides (about 3–4 minutes per side). Remove the chicken from the skillet and set aside — it will finish cooking later.
3. Sauté the vegetables: In the same skillet, add the onion and bell peppers. Sauté for 3–4 minutes until they start to soften. Add minced garlic and cook for another 30 seconds until fragrant.
4. Toast the rice: Stir in the uncooked rice, coating it in the vegetable mixture and remaining oil. Toast the rice for 1–2 minutes to enhance flavor.
5. Add the liquid and simmer: Pour in the chicken broth and diced tomatoes (if using). Stir in the remaining tablespoon of Cajun seasoning. Bring to a simmer, then reduce the heat to low.
6. Add the chicken back: Nestle the seared chicken pieces on top of the rice mixture. Cover the skillet with a tight-fitting lid. Let it cook undisturbed on low heat for 20–25 minutes, or until the rice is tender and has absorbed all the liquid.
7. Finish and fluff: Once done, remove the lid and fluff the rice gently with a fork. Stir in a tablespoon of butter for added richness and shine.
8. Serve: Garnish with chopped parsley and serve hot with lemon wedges on the side for a bright finish.

Tips & Tricks:

• Control the heat: Use mild Cajun seasoning if you prefer less spice, or add a pinch of cayenne pepper for extra kick.
• Perfect rice texture: Keep the lid closed while cooking to trap steam and ensure even cooking.
• Swap the protein: This recipe also works beautifully with shrimp or sausage instead of chicken.
• Make it creamy: Stir in a splash of heavy cream or a handful of shredded cheese at the end for a creamy Cajun twist.

Cajun Chicken & Rice

A one-pan meal of juicy seared chicken and seasoned rice cooked with peppers, garlic, and bold Cajun spices for an easy, flavorful dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: Cajun, Southern

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless skinless chicken breasts, cut into chunks
• 2 tbsp Cajun seasoning, divided
• 1 tsp paprika
• 0.5 tsp salt adjust to taste
• 0.25 tsp black pepper
• 2 tbsp olive oil

Rice & Vegetables

• 1 small onion, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice uncooked
• 2.25 cups chicken broth
• 0.5 cup diced tomatoes optional
• 1 tbsp butter for richness
• 1 tbsp fresh parsley, chopped for garnish
• 1 wedge lemon for serving, optional

Equipment

• Large skillet with lid
• Mixing bowl
• Wooden spoon
• Knife and cutting board

Method

 

1. Season chicken with 1 tablespoon Cajun seasoning, paprika, salt, and pepper.
2. Heat olive oil in skillet, sear chicken 3–4 minutes per side, then remove and set aside.
3. Add onion, peppers, and garlic to skillet; sauté until soft.
4. Stir in rice and toast 1–2 minutes, coating in oil and vegetables.
5. Add broth, tomatoes, and remaining Cajun seasoning; bring to simmer.
6. Return chicken to skillet, cover, and cook 20–25 minutes until rice is tender.
7. Stir in butter, fluff rice, and garnish with parsley before serving.

Notes

For extra creaminess, stir in 1/4 cup heavy cream or shredded cheese before serving.

Variations:

• Cajun Chicken & Sausage Rice: Add sliced smoked sausage along with the chicken for even more depth of flavor.
• Vegetable Boost: Add peas, corn, or chopped spinach for color and nutrition.
• Brown Rice Option: Substitute with brown rice and add about 10 extra minutes of cooking time, plus ¼ cup more broth.
• Spicy Tomato Version: Stir in 2 tablespoons of tomato paste with the garlic for a deeper, spicier base.

Serving Suggestions:
This dish stands beautifully on its own, but you can pair it with:

• A crisp side salad with ranch or lemon vinaigrette.
• Garlic bread or cornbread for sopping up the flavorful sauce.
• Roasted or grilled vegetables like zucchini or asparagus.
• A cool glass of iced tea or lemonade to balance the Cajun heat.

Serve it right from the skillet — the presentation is rustic, vibrant, and full of Southern charm.

Storage Information:
Cajun Chicken & Rice stores beautifully for meal prep. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of chicken broth to revive the texture. You can also freeze it for up to 2 months — thaw overnight in the fridge before reheating.

FAQ:
Can I use pre-cooked rice?
You can, but the flavors won’t meld as deeply. If using cooked rice, reduce the broth and simmer time.

What kind of Cajun seasoning should I use?
Any store-bought blend works well, or you can make your own with paprika, garlic powder, onion powder, thyme, cayenne, and black pepper.

Can I make it ahead?
Yes! This dish reheats wonderfully and tastes even better the next day as the spices deepen.

Is this dish gluten-free?
It is naturally gluten-free as long as your Cajun seasoning doesn’t contain added gluten.

History / Fun Facts:
Cajun cuisine comes from the French-speaking Acadians who settled in Louisiana, bringing with them rustic, one-pot cooking traditions. Over time, their recipes evolved with local ingredients like peppers, rice, and seafood — leading to the bold, spicy flavors we love today. Dishes like Cajun Chicken & Rice highlight the spirit of that culture: hearty, simple, and deeply flavorful. It’s comfort food born out of resourcefulness and a love for big taste.

The combination of seared chicken, seasoned rice, and aromatic vegetables has long been a staple in Southern kitchens, and this modern take keeps that legacy alive in an easy, family-friendly way.

So, grab your skillet, turn up the heat, and bring a little Louisiana warmth to your dinner table tonight with this irresistible Cajun Chicken & Rice.