Add this lightly spiced One Pan Cajun Chicken and Rice dish to your dinner rotation soon. Chicken and rice seasoned in Homemade Cajun Seasoning with peppers, onions, garlic and cooked in chicken broth. And it`s all cooked in one skillet for easy clean up!

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I absolutely love one pot dinners! Dinners like this one, the Moroccan Chicken and Rice and the Skillet Chicken and Rice make great family dinners. Sheet pan meals like the Old Bay Sheet Pan Chicken and Squash also makes for a easy to prep and cook dinner. And today, we’re sharing this One Pan Cajun Chicken and Rice for a delicious dinner that you’ll want to add to your recipe collection!

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What is This Cajun Chicken & Rice Dish Like

• Difficulty – This is a great weeknight dinner that doesn’t require any difficult steps. It’s all done in less than an hour and clean up is easy with just one pot!
• Taste – If you love a little heat, this dish is for you. The rice is fork tender and it’s spiced with a fantastic Homemade Cajun Seasoning Spice. The chicken is tender, juicy and has a smoky flavour from the seasoning.
• Serving – This recipe easily serves 4 people. You could even stretch it to 6 people if you add a little more chicken.

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Ingredients

For the chicken

• Chicken – Chicken breast cut into small pieces.
• Seasoning – I used Homemade Cajun Seasoning.
• Olive oil – Olive oil is used to cook the dish.

For the rice

• Olive oil – Olive oil is used to cook the rice and vegetables.
• Seasoning – The rice and vegetables also use Homemade Cajun Seasoning.
• Garlic – Fresh minced garlic adds a lot of flavour to the rice dish.
• Spice – I added a little extra heat with dried chili flakes.
• Vegetables – Finely diced onions and bell peppers are added to the dish for flavour and texture.
• Rice – I used long grain Basmati Rice.
• Chicken broth – I used carton chicken broth to cook the rice and finish cooking the chicken.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Season chicken – Lightly flatten the chicken breast between two sheets of parchment paper. Flatten to about 1 1/2 inches in thickness. Coat both sides with the Cajun seasoning and rub into the chicken.
2. Brown the chicken – Heat olive oil in a large skillet set over high heat. Place the chicken in the skillet and brown for about 2 minutes and flip over. Brown other side for about 2 minutes and remove the chicken from the skillet. Set aside.
3. Cook spices – In the same skillet, reduce heat to medium and add remaining olive oil, Cajun seasoning, minced garlic and chili flakes. Stir to combine flavours.
4. Cook peppers and onions – Add the peppers and onions to the skillet and give a good stir. Cook for about 5 – 8 minutes or until softened. Stir occasionally while cooking.
5. Add rice, stock and chicken – Add the uncooked basmati rice to the skillet with the peppers. Stir quickly to combine with all the seasonings of the pan. Pour in the chicken broth and give a quick stir. Place the chicken breast back into the skillet. Reduce heat to low, cover and leave to cook for about 15 – 20 minutes. All broth should be absorbed and the rice fully cooked.
6. Garnish and serve – Remove from heat and finish with a squeeze of lime juice and fresh parsley or cilantro if desired.

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Recipe Tips

• Prep ahead – You can prepare all the ingredients for this dish well before cooking time. If you have a busy day ahead and there’s time early on, get the vegetables and chicken prepared and then dinner will be much quicker.
• Cut vegetables evenly – To ensure even cooking, make sure to cut the peppers and onion approximately the same size.
• Frying the rice – In the recipe card you will notice the rice gets added to the vegetables before the broth. By stirring it into the vegetables before adding the broth, you will get a little more flavour into you rice and a better texture at the end.
• Cooking the rice – This rice cooked in 18 minutes after the broth was added. Depending on what brand of rice you are using, it could take a little longer or a little quicker. Keep in mind to keep the rice covered over low heat and don’t stir it as it cooks. When you stir rice it becomes more creamy, like risotto. When the rice is fully cooked, you then fluff with a fork.

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Substitutions

• Chicken breast – For this dish, I used boneless and skinless chicken breast. You can use skin on/bone in chicken breast or even chicken thighs. If using chicken thighs, keep in mind to use small ones for quicker and even cooking.
• Basmati rice – I like the texture of Basmati rice but you can you other long grain rice. Don’t use short grain or Minute rice for this recipe.
• Cajun spice – I used my Homemade Cajun Seasoning for this dish. You could switch up of flavours by using the Moroccan Spice Seasoning or the Homemade Mild Taco Seasoning.

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Serving

This dish is the perfect weekday dinner, is versatile and you can serve it with so many other dishes. You could serve it alongside the Bacon Tomato Salad, the 5 Minute Goat Cheese and Pecan Salad or with some Homemade Garlic Knots on the side.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!