Cajun Chicken and Rice: Bold One-Pan Southern Comfort Meal
By Lucas Morgan
Cajun chicken and rice is a weeknight dinner dream packed with bold spices and juicy chicken. This hearty dish combines well-seasoned rice with tender chicken thighs, making it a comforting choice for busy nights. With just one pan and minimal prep, it delivers an explosion of flavor that perfectly captures Southern cooking. Add a squeeze of lemon at the end to brighten up the dish and serve alongside cornbread or coleslaw for a complete meal.
Ingredients
- •1 lb boneless, skinless chicken thighs
- •1 tbsp olive oil
- •1 tbsp Cajun seasoning
- •0.5 tsp salt (adjust to taste)
- •0.25 tsp black pepper
- •1 tbsp olive oil (for sautéing)
- •1 small yellow onion (diced)
- •1 red bell pepper (diced)
- •1 green bell pepper (diced)
- •3 cloves garlic (minced)
- •1 cup long grain white rice (uncooked)
- •2 cups low-sodium chicken broth
- •1 tsp Cajun seasoning
- •0.25 tsp smoked paprika (optional, for extra flavor)
- •chopped parsley (for garnish)
- •green onions (for garnish)
- •lemon wedges (optional, for a bright finish)
Instructions
- 1
In a bowl, toss the chicken thighs with Cajun seasoning, salt, and pepper.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- 3
Sear the chicken for 4–5 minutes per side until browned. Remove and set aside.
- 4
In the same skillet, add 1 tbsp more oil.
- 5
Sauté the diced onion and bell peppers for about 4–5 minutes until softened.
- 6
Stir in the garlic and cook for another 30 seconds.
- 7
Add the uncooked rice to the skillet. Stir and toast for 1 minute.
- 8
Pour in the chicken broth and sprinkle in the additional Cajun seasoning and smoked paprika.
- 9
Nestle the seared chicken pieces back into the skillet.
- 10
Bring to a simmer, then reduce heat to low, cover, and cook for 20–25 minutes.
- 11
Remove from heat. Let sit covered for 5 minutes.
- 12
Fluff the rice, garnish with parsley or green onions, and serve with lemon wedges if desired.
Nutrition (per serving)
Calories
430
