Cajun Chicken and Rice (one pot)

This Cajun Chicken and Rice is the easiest 30-minute meal that's made all in one skillet. It's bold in flavor thanks to smoky spices, tender chicken, and perfectly seasoned rice. With minimal prep, it's a weeknight dinner that will feed a hungry crowd and receive several compliments, too!

This Cajun Chicken and Rice is one of those recipes that's on our dinnertime rotation. And for good reason, it's all made in one skillet, which makes the prep and the clean up quick and easy. I usually have most of the pantry ingredients already at home and a package of chicken thighs in the freezer, so whenever I'm in a dinnertime pinch, this recipe comes to the rescue.

I originally developed this recipe to be inspired by Louisiana flavors. Being raised in the South, it's a familiar recipe to me and one that is so comforting and hearty. With cajun seasoning, black beans, canned tomatoes and chilies, and hearty rice, it's a dish that's a hit with both kids and adults alike.

If you need more simple dinner recipes, my BBQ Chicken and Potatoes Skillet and Crock Pot Buffalo Mac and Cheese are two you should try.

Why you'll love this recipe

• Minimal clean up thanks to one pot. Yes, you read that right, just 5 minutes of washing dishes after you enjoy this delicious Cajun rice and chicken.
• Tastes even better the next day. Dare I say the leftovers might be better in flavor than the original dish?!
• Serve it as its own meal or add some sides. It's hearty enough to easily be dinner on its own, or you can add it to a menu.

• Long Grain Rice - Fluffy, hearty, and perfect for soaking up all that Cajun goodness
• Chicken Stock - Adds deep, savory flavor to every bite
• Chicken Thighs (or chicken breasts) - Juicy, tender, and full of flavor
• Tony's Creole Seasoning - The star of the show with classic Cajun heat 
• Paprika - Smoky and warm with just the right kick
• Minced Garlic - Because every great dish starts with garlic
• Bell Pepper - Sweet, colorful, and totally essential
• Onion - Builds that rich, savory base
• Lime - a bright squeeze to wake everything up
• Cilantro - Fresh, herby, and the perfect finishing touch
• Avocado - Creamy, cool, and balances the spice
• Extra Virgin Olive Oil - For sautéing and flavor-building
• Black Beans - Hearty and filling with a subtle earthy bite
• Diced Tomatoes - Adds juiciness and a touch of acidity

How to make Cajun chicken and rice

1. Prepare Ingredients: Dice the onion and bell pepper, chop the cilantro, mince the garlic, and zest and juice the lime. Set aside.
2. Season the Chicken: In a small bowl, combine Tony's Creole Seasoning and paprika. Season the chicken evenly with the spice mixture and set aside.

3. Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat.   Once the oil is hot, sear the chicken on both sides until it is about 80% cooked through. Remove the chicken from the pan and set it aside.
4. Cook the Vegetables: Reduce the heat to medium-low, add the chopped onion and pepper to the same pan with a small amount of additional oil if needed. Cook for 5-6 minutes, or until the vegetables begin to soften.  Add the minced garlic and cook for an additional 90 seconds until fragrant.
   
5. Cook the Rice: Add the rice and diced tomatoes to the pot. Stir until everything is well combined and the rice is coated with the seasonings. Pour in the chicken stock, cover, and cook for 15 minutes on medium heat. 
   
   While the rice cooks, slice the chicken into bite-sized pieces.

6. Finish the Dish: Remove the lid after 15 minutes. The rice should be almost fully cooked with a slight bite remaining. Add the chicken pieces and black beans back to the pot.
   
   Season with additional Creole seasoning and paprika mixture, then add in lime zest and lime juice. Adjust seasoning with salt and pepper if desired. Stir well and cook for an additional 5 minutes, or until the rice is tender.

7. Rest and Serve: Turn off the heat and let it rest for 3-4 minutes. Top with sliced avocado and fresh cilantro before serving.  Enjoy!

Expert tips

• Use a meat thermometer to determine when the chicken is done. You will want to look for 165ºF on a meat thermometer to make sure it's not overcooked.
• Swap chicken thighs for another protein. You can also use chicken breast tenders, chicken, spicy smoked pork sausage, or pork tenderloin cut into thin slices.
• Make it mild if you desire. Swap the Creole seasoning for chili powder to take the spice down a notch.
• Avoid boiling the rice; you want it to cook over a nice simmer. This is how it cooks evenly for the best texture. Cooking it over too high a heat can make it mushy and clump together.
• Add cheese! It's delicious with shredded cheddar, Monterey Jack, or crumbled cotija if you desire.

What to serve with cajun chicken with rice

You can easily serve it straight from the pot, topped with the fresh cilantro, sliced avocado, and a squeeze of lime. Alongside, I love to serve it with:

• Cornbread
• Simple green salad with Buttermilk Ranch Dressing
• Creamy Skillet Corn

Storage

Store any leftover chicken cajun rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes until warmed through. If it seems dry, add a splash of water or stock to help re-moisten.

You can also freeze the leftovers for up to 2 months. Thaw overnight in the fridge before reheating for the best results.

Another creative idea I love to do with the leftovers is to turn them into stuffed peppers the next day. Scoop Cajun Chicken and Rice into halved bell peppers and bake until warm and slightly blistered. It's colorful, fun, and feels a little fancy with minimal effort.

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