Bold, spicy, and downright irresistible — this Cajun Chicken and Rice is a weeknight dinner dream.
Made in just one pan with simple ingredients and big Louisiana flavor, this dish brings Southern comfort straight to your kitchen.
Juicy, seared chicken, tender rice, and aromatic veggies come together in a smoky, well-seasoned blend that’s both hearty and satisfying. It’s the kind of meal that feels like comfort food — but still comes together in under 45 minutes.
Let’s bring a little Louisiana flair to your dinner table tonight.
Why You’ll Love This Recipe
- One-pan meal – Easy cleanup and minimal prep.
- Full of flavor – Spicy, smoky, and packed with Southern-style comfort.
- Meal prep friendly – Stores and reheats beautifully for busy weeknights.
- Customizable – Adjust the spice level or add your favorite mix-ins.
Key Ingredients
Chicken: Boneless, skinless thighs bring the most flavor, but chicken breasts work too.
Rice: Long-grain white rice gives the best texture. Jasmine or basmati add a fragrant touch.
Cajun Seasoning: A blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper gives the signature kick.
Aromatics: Onion, garlic, and bell peppers form the classic Cajun “holy trinity.”
Liquid: Chicken broth adds richness — skip the water for more flavor.
Optional Add-ins: Smoked sausage, canned tomatoes, or corn for extra depth.
How to Make Cajun Chicken and Rice
1. Season and Sear the Chicken
Rub the chicken with Cajun seasoning, salt, and pepper.
Heat oil in a large skillet and sear on both sides until golden brown. Set aside.
2. Sauté the Aromatics
In the same pan, add a little more oil and sauté diced onion, bell peppers, and garlic until softened and fragrant. Sprinkle in a bit more Cajun seasoning to build layers of flavor.
3. Toast the Rice
Add the uncooked rice to the skillet and stir for about a minute to let it soak up all that flavor.
4. Add Broth and Chicken
Pour in the chicken broth and stir. Nestle the seared chicken back into the skillet.
5. Simmer
Cover and let it cook over low heat for 20–25 minutes, until the rice is tender and the chicken is fully cooked.
6. Finish and Serve
Remove from heat and let it rest, covered, for a few minutes.
Fluff the rice, garnish with fresh parsley or green onions, and add a squeeze of lemon juice to brighten it up.
Tips for the Best Cajun Chicken and Rice
- Adjust the spice – Add more or less cayenne to control the heat.
- Use a heavy skillet – Cast iron or a Dutch oven helps everything cook evenly.
- Avoid mushy rice – Don’t over-stir while simmering.
- Meal prep ready – Keeps well in the fridge for up to 4 days.
Variations and Substitutions
- Make it creamy: Stir in heavy cream or coconut milk at the end.
- Low-carb version: Use cauliflower rice and reduce liquid.
- Vegetarian: Replace chicken with tofu or chickpeas and use veggie broth.
- Extra flavor boost: Add andouille sausage or fire-roasted tomatoes.
What to Serve With Cajun Chicken and Rice
This recipe stands on its own, but it pairs beautifully with:
- Cornbread – Sweet, buttery, and balances the spice.
- Coleslaw – Adds a cool, crunchy contrast.
- Sauteed greens – Spinach, kale, or collards for extra nutrition.
- Fresh toppings – Avocado, cilantro, or sour cream.
- Drinks – A cold beer or sweet iced tea hits the spot.
Storage and Reheating
To store: Let it cool, then refrigerate in an airtight container for up to 4 days or freeze for 2 months.
To reheat: Warm in a skillet with a splash of broth or microwave, stirring halfway.
Leftovers idea: Stuff bell peppers, make wraps, or serve over baked potatoes.
Recipe FAQs
Can I use brown rice?
Yes! Just increase the liquid and simmer time (about 45–50 minutes).
Can I make it ahead?
Definitely. It reheats perfectly and is great for weekly meal prep.
Can I use store-bought Cajun seasoning?
Of course. Just check the sodium — some blends are quite salty.
Easy Cajun Chicken and Rice Recipe
A one-pan dinner packed with bold spices, juicy chicken, and perfectly seasoned rice. Ready in under 45 minutes, this dish delivers big flavor with minimal effort.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 430 kcal
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
For the Rice and Veggies:
- 1 tbsp olive oil
- 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
- ¼ tsp smoked paprika (optional)
For Serving:
- Chopped parsley or green onions
- Lemon wedges (optional)
Instructions
- Season the Chicken:
Toss chicken with Cajun seasoning, salt, and pepper. - Sear:
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until browned. Set aside. - Sauté Veggies:
In the same pan, add 1 tbsp oil. Sauté onion and bell peppers for 4–5 minutes, then add garlic for 30 seconds. - Toast Rice:
Add rice and stir for 1 minute to coat. - Add Broth & Seasoning:
Pour in broth, add Cajun seasoning and smoked paprika, and stir. - Simmer:
Nestle the chicken into the pan. Cover and cook on low for 20–25 minutes until rice is tender. - Serve:
Fluff the rice, garnish with parsley or green onions, and serve with lemon wedges.