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Quick Cajun Chicken and Rice

A bold and flavorful one-pan meal made with Cajun-spiced chicken, tender rice, and colorful vegetables cooked in a savory broth.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Cajun
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Rice Base
  • 1 lb chicken breast or thighs diced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper optional

Equipment

  • Large skillet or deep pan
  • Cutting board
  • Chef knife
  • Wooden spoon

Method
 

  1. Season diced chicken with Cajun seasoning, smoked paprika, salt, pepper, and cayenne.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Cook chicken for 5–6 minutes until lightly browned, then remove from pan.
  4. Sauté onion and bell peppers in the same pan for 3–4 minutes.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Stir in uncooked rice and toast for 1–2 minutes.
  7. Add chicken broth and return chicken to the skillet.
  8. Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes.
  9. Fluff rice, garnish with parsley and green onions, and serve hot.

Notes

For extra richness, stir in a tablespoon of butter before serving. Adjust spice levels to taste.