Easy Cajun Chicken and Rice (One Skillet)

This one-skillet dinner sears chicken thighs until browned before nestling them back into a pot of Cajun-spiced rice to finish cooking together. Sautéed peppers and onion add sweetness and color, while the rice soaks up all the seasoning as it simmers. It's a full meal from a single pan, with minimal cleanup once the rice turns tender and the chicken is cooked through.

Seared Cajun chicken finished on top of spiced rice with peppers and onion, in one skillet.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (10 min prep, 30 min cook)
• Simple: 16 everyday ingredients
• Feeds the family: 4 servings
• Light: about 430 calories per serving

Ingredients

• 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
• 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
• ¼ tsp smoked paprika for extra flavor
• Chopped parsley or green onions (for garnish)
• Lemon wedges (optional, for a bright finish)

Instructions

1. Toss the chicken thighs with Cajun seasoning, salt, and pepper in a bowl.
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat, sear the chicken for 4 to 5 minutes per side until browned, then remove and set aside — it doesn't need to be fully cooked yet.
3. Add another tablespoon of oil to the same skillet, sauté the diced onion and bell peppers for about 4 to 5 minutes until softened, then stir in the garlic and cook for another 30 seconds.
4. Add the uncooked rice to the skillet and stir, toasting it for a minute to absorb the flavors.
5. Pour in the chicken broth and sprinkle in the additional Cajun seasoning and optional smoked paprika, stirring to combine.
6. Nestle the seared chicken back into the skillet, bring to a simmer, then reduce the heat to low, cover, and cook for 20 to 25 minutes, until the rice is tender and the chicken is cooked through.
7. Remove from heat, let it sit covered for 5 minutes, then fluff the rice, garnish with parsley or green onions, and serve with lemon wedges if desired.

Cooking Tips

• Sear the chicken until well browned before removing it — that crust adds a lot of flavor to the finished dish.
• Toast the rice briefly in the seasoned oil before adding broth for a deeper, nuttier flavor.
• Let the dish rest covered for a few minutes after cooking so the rice finishes steaming.

Substitutions

• Chicken breasts can replace thighs.
• Any bell pepper color works in place of red and green.
• Vegetable broth can replace chicken broth.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat with a splash of broth to loosen the rice.
• Freeze for up to 2 months in a freezer-safe container.

Serving Suggestions

• Serve hot with lemon wedges for squeezing.
• Garnish with fresh parsley or green onions.
• Pair with a simple side salad for a lighter meal.

Nutrition (per serving)

Nutrient	Amount
Calories	430 kcal

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