Easy One-Pan Cajun Chicken and Rice: A Flavor-Packed Weeknight Dinner

If you’re searching for a cajun chicken and rice recipe that’s bursting with bold, spicy flavors but comes together in just one pan, you’ve found the perfect dish. This easy one-pan cajun chicken and rice is a true game-changer for busy weeknights—juicy chicken thighs seasoned to perfection, tender long-grain rice, and the iconic “holy trinity” of Cajun cooking (onions, bell peppers, and celery) all simmered together in a savory broth infused with homemade Cajun spices. It’s comfort food with a kick, ready in under 45 minutes, and requires minimal cleanup. Whether you’re a fan of Louisiana-inspired meals or just craving something hearty and delicious, this spicy cajun rice dinner will become a family favorite.

Cajun cuisine originated in the bayous of Louisiana, brought by Acadian immigrants who adapted French cooking techniques to local ingredients. Known for its robust seasoning, Cajun food celebrates simple, rustic flavors with a generous use of spices. This one-pan cajun chicken and rice captures that essence perfectly—no need for fancy equipment or hours in the kitchen. The homemade Cajun seasoning blend adds smoky depth, garlic punch, and adjustable heat from cayenne, making every bite irresistible.

What sets this easy cajun chicken recipe apart is its simplicity. Everything cooks in a single skillet, allowing the rice to absorb all the delicious juices from the seared chicken and sautéed vegetables. The result? Fluffy, flavorful rice that’s anything but bland, paired with tender chicken that’s crispy on the outside and succulent inside. Plus, it’s customizable—dial down the spice for kids or amp it up for heat lovers.

This dish isn’t just tasty; it’s practical. With protein-packed chicken, fiber-rich veggies, and satisfying carbs from the rice, it’s a complete meal in one pan. Serve it straight from the skillet for casual dinners, or plate it up for a more polished presentation. Let’s dive into how to make this cajun chicken skillet that’s sure to earn rave reviews.

Why You’ll Love This One-Pan Cajun Chicken and Rice

• Minimal Cleanup: One skillet means fewer dishes—perfect for hectic evenings.
• Bold Flavors: Homemade Cajun seasoning delivers authentic taste without store-bought packets full of additives.
• Quick and Easy: From prep to plate in about 45 minutes, ideal for weeknight meals.
• Versatile: Great as-is, or add extras like sausage for a heartier version.
• Family-Friendly: Adjustable spice level makes it suitable for all palates.
• Nutritious Balance: Lean protein, vegetables, and whole grains in every serving.

This recipe serves 4-6 people generously, making it excellent for meal prep too. Leftovers reheat beautifully, with the flavors intensifying overnight.

Ingredients

For the Homemade Cajun Seasoning:

• 2 tablespoons paprika (smoked or sweet)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (adjust for heat)
• 1 teaspoon salt

For the Cajun Chicken and Rice:

• 1.5 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
• 3 tablespoons olive oil (divided)
• 1 medium yellow onion (diced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 4 garlic cloves (minced)
• 1.5 cups long-grain white rice (rinsed)
• 3 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 2 bay leaves
• Fresh parsley (chopped, for garnish)
• Green onions (sliced, for garnish)

Instructions

1. In a small bowl, mix all the Cajun seasoning ingredients until well combined. Set aside.
2. Pat the chicken pieces dry with paper towels. Season generously with half of the Cajun seasoning (about 3-4 tablespoons), reserving the rest for the rice.
3. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer. Sear for 4-5 minutes per side until golden brown and mostly cooked through. Remove the chicken to a plate and set aside (it will finish cooking later).
4. In the same skillet, add the remaining 1 tablespoon of olive oil if needed. Add the diced onion, red and green bell peppers, and celery. Sauté for 5-6 minutes until softened and fragrant, scraping up any browned bits from the chicken.
5. Stir in the minced garlic and the remaining Cajun seasoning. Cook for 1 minute until aromatic.
6. Add the rinsed rice to the skillet. Stir well to coat the rice in the spices and vegetables, toasting it lightly for 2 minutes.
7. Pour in the chicken broth, diced tomatoes (with juices), and add the bay leaves. Stir to combine, bringing the mixture to a gentle boil.
8. Nestle the seared chicken pieces back into the skillet, along with any accumulated juices. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Do not stir during this time to prevent mushy rice.
9. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice gently with a fork, removing the bay leaves.
10. Garnish with chopped fresh parsley and sliced green onions. Serve hot and enjoy your spicy cajun rice dinner!

Tips for Perfect Cajun Chicken and Rice

• Rice Choice: Long-grain white rice works best as it stays fluffy. Avoid short-grain or instant rice, which can become gummy.
• Heat Level: Start with less cayenne if you’re sensitive to spice. You can always add hot sauce at the table.
• Don’t Overstir: Once the lid is on, resist peeking or stirring to ensure even cooking and prevent sticking.
• Thicker Sauce: If you prefer a creamier version, stir in ½ cup heavy cream or a slurry of cornstarch and water in the last 5 minutes.
• Chicken Options: Thighs stay juicier, but breasts work too—just cut them smaller to cook evenly.
• Rinsing Rice: Always rinse until water runs clear to remove excess starch for better texture.

Variations on This Easy Cajun Chicken Recipe

This one-pan cajun chicken and rice is incredibly adaptable. Here are some popular twists:

• With Sausage: Add sliced andouille sausage when searing the chicken for classic Cajun jambalaya vibes.
• Shrimp Addition: Stir in peeled shrimp during the last 5 minutes of simmering for a seafood boost.
• Vegetarian Version: Swap chicken for chickpeas or mushrooms, and use vegetable broth.
• Creamy Cajun Chicken and Rice: Add cream cheese or heavy cream at the end for a richer, Alfredo-like sauce.
• Extra Veggies: Toss in okra, corn, or peas for more color and nutrition.
• Blackened Style: Use more paprika and sear the chicken longer for a charred crust.

These variations keep the dish exciting while maintaining its one-pan ease.

Serving Suggestions

Pair this cajun chicken skillet with simple sides to round out the meal:

• Crusty French bread or cornbread to soak up the juices.
• A fresh green salad with vinaigrette to balance the spice.
• Steamed green beans or collard greens for a Southern touch.
• Cold beer, iced tea, or a crisp white wine like Sauvignon Blanc.

For parties, serve with remoulade sauce or hot sauce on the side for dipping.

Cultural Context and Fun Facts About Cajun Cuisine

Cajun food traces its roots to the Acadians expelled from Canada in the 18th century, who settled in Louisiana and blended French rustic cooking with local ingredients like rice, seafood, and spices from Spanish and Native American influences. The “holy trinity” (onion, bell pepper, celery) is the foundation of many dishes, similar to mirepoix in French cooking but with bolder flavors.

Fun fact: Cajun seasoning as we know it today was popularized in the mid-20th century by chefs like Paul Prudhomme, who brought “blackened” techniques to fame. Dishes like this spicy cajun rice dinner reflect the resourceful, flavorful spirit of Cajun home cooking—often one-pot meals designed for large families and gatherings.

Today, Cajun-inspired recipes are beloved worldwide for their accessibility and punchy taste. This one-pan version honors that tradition while fitting modern busy lifestyles.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth to loosen the rice, or microwave in 30-second intervals, stirring in between.

Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use store-bought Cajun seasoning? Yes! Substitute 4-5 tablespoons of your favorite brand, but taste and adjust salt as needed.

Is this dish gluten-free? Absolutely, as long as your broth and seasonings are gluten-free.

How spicy is it? Medium heat with the listed cayenne—adjust to mild or extra spicy as preferred.

Can I make it in an Instant Pot? Yes: Sauté on the sauté function, then pressure cook on high for 8 minutes with natural release.

This easy one-pan cajun chicken and rice is more than just dinner—it’s a flavorful escape to the heart of Louisiana without leaving your kitchen. Give it a try tonight and watch it become a staple in your recipe rotation!