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Easy Cajun Chicken and Rice: A Quick One-Pan Dinner Miracle

A skillet of Easy Cajun Chicken and Rice garnished with green onions.
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This easy Cajun Chicken and Rice is a bold, one-pan dinner packed with juicy chicken, vibrant bell peppers, and perfectly seasoned rice. Ready in under 45 minutes, it delivers comforting Southern flavor with minimal cleanup.

Ingredients

Scale

For the Chicken:

  • 1 lb boneless, skinless chicken thighs (or breasts)
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon black pepper

For the Rice and Veggies:

  • 1 tablespoon 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 teaspoon Cajun seasoning
  • 1/4 teaspoon smoked paprika (optional)

For Serving:

  • Chopped parsley or green onions for garnish
  • Lemon wedges, optional

Instructions

1. In a bowl, toss the chicken with Cajun seasoning, salt, and black pepper until evenly coated.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until browned. Remove and set aside; it does not need to be fully cooked yet.

3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and bell peppers for 4–5 minutes until softened.

4. Stir in the minced garlic and cook for 30 seconds until fragrant.

5. Add the uncooked rice to the skillet and stir for 1 minute to lightly toast and absorb the flavors.

6. Pour in the chicken broth and add the remaining Cajun seasoning and smoked paprika, if using. Stir well to combine.

7. Nestle the seared chicken back into the skillet with the rice mixture.

8. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20–25 minutes, or until the rice is tender and the chicken is cooked through.

9. Remove from heat and let rest, covered, for 5 minutes.

10. Fluff the rice with a fork, garnish with chopped parsley or green onions, and serve with lemon wedges if desired.

Notes

Use chicken thighs for extra juiciness, or substitute chicken breasts for a leaner option.

Adjust the Cajun seasoning to control the spice level.

Make sure to keep the skillet covered while simmering to ensure perfectly cooked rice.

For extra flavor, use homemade chicken broth if available.

Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.

Find it online: https://cookingwithramsay.com/easy-cajun-chicken-and-rice/