This Cajun Chicken Rice is a vibrant one-pan meal packed with smoky, spicy flavors. It features seasoned chicken thighs and rice simmered together with bell peppers and Cajun spices for a deeply satisfying dish. Perfect for busy weeknights, it delivers comfort and excitement in every bite.
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Why You’ll Love This Cajun Chicken Rice
- One-pan wonder: Everything cooks together for easy cleanup.
- Bold, smoky flavor: Toasted spices and pan drippings create incredible depth.
- Highly adaptable: Swap veggies or adjust heat to your preference.
- Great leftovers: Flavors meld overnight for an even better next-day meal.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs
- 2 tbsp Cajun seasoning, divided
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 300 g long-grain white rice, rinsed
- 600 ml chicken broth
- 1 (400 g) can of diced tomatoes, undrained
- 2 bay leaves
- To taste salt and black pepper
- For garnish fresh parsley, chopped
Tools: A large, deep skillet or Dutch oven with a tight-fitting lid.
Notes: Use a quality Cajun seasoning and don’t skip rinsing the rice to avoid gumminess.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 14 g |
| Carbs: | 65 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why use chicken thighs? Thighs are more forgiving and stay incredibly juicy through the longer cooking process. Breast meat can easily dry out, so thighs are highly recommended for this recipe.
- What if my Cajun seasoning is very salty? Taste it first! If it’s quite salty, you’ll want to hold back on adding extra salt until the very end, after you’ve tasted the finished dish.
- Is rinsing the rice really that important? Yes, it honestly is. That quick rinse washes away the surface starch that causes rice to clump together and become sticky. For a pilaf-style dish like this, you want fluffy, separate grains.
- Can I use a different type of rice? You can, but the liquid ratio and cooking time will change. Long-grain white rice is ideal here because it holds its shape well. Brown rice would require more liquid and a longer simmering time.
How to Make Cajun Chicken Rice
Step 1: Pat the chicken thighs completely dry with paper towels—this is the secret to a good sear. Rub them all over with one tablespoon of the Cajun seasoning, making sure every nook and cranny is coated. Let them sit for about 10 minutes while you chop your veggies to let the seasoning adhere.
Step 2: Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs. You should hear a satisfying sizzle. Sear for about 5-6 minutes per side, until they develop a deep, golden-brown crust. They don’t need to be cooked through yet. Remove them to a plate and set aside; they’ll finish cooking later.
Step 3: Reduce the heat to medium. In the same pan, you’ll now have all those delicious browned bits and seasoned oil. Add the diced onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until they’ve softened and the onions have turned translucent. You’ll notice the most amazing aroma starting to build.
Step 4: Add the minced garlic and the remaining tablespoon of Cajun seasoning. Stir constantly for just one minute—you just want to wake up the spices and toast them slightly, not burn them. The fragrance will become even more intense and smoky.
Step 5: Now, add the rinsed and drained rice to the pan. Stir it well to coat every grain in the spiced oil and vegetable mixture. Let it toast for about two minutes, stirring frequently. The rice might make a faint popping sound and will turn a little opaque. This toasting step is key for flavor and helps prevent the rice from becoming mushy.
Step 6: Pour in the chicken broth and the can of diced tomatoes with their juices. Add the bay leaves and give everything a really good stir, scraping the bottom of the pan to lift up all those flavorful browned bits. This is called deglazing, and it’s where a ton of your flavor comes from.
Step 7: Bring the liquid to a steady simmer. Once it’s bubbling, nestle the seared chicken thighs back into the pan, along with any juices that accumulated on the plate. Reduce the heat to low, cover the pan tightly with a lid, and let it cook undisturbed for 20-25 minutes.
Step 8: After 20 minutes, peek under the lid. The liquid should be fully absorbed, and the rice should be tender. To check if the chicken is done, you can insert an instant-read thermometer into the thickest part of a thigh; it should read 74°C. If the rice isn’t quite done, add a couple tablespoons of water, cover, and cook for another 5 minutes.
Step 9: Turn off the heat. Remove the bay leaves and discard them. Let the pan sit, still covered, for about 5-10 minutes. This resting time is crucial—it allows the rice to steam slightly and firm up, making the final texture absolutely perfect. Finally, fluff the rice around the chicken with a fork, garnish with a generous handful of fresh parsley, and serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat with a splash of water or broth, covered, over low heat until warm.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the rice and chicken beautifully, balancing the whole meal.
- Sautéed green beans with garlic — They add a lovely, fresh crunch and a different texture that complements the soft, spiced rice perfectly.
- Buttery cornbread muffins — A little sweet, a little crumbly, they are the ultimate tool for scooping up every last bit of flavor from your plate.
Drinks
- A crisp, cold lager — The carbonation and mild bitterness are a classic pairing that cleanses the palate between bites of the spiced dish.
- Iced tea with a slice of lemon — Its mild sweetness and citrus notes are incredibly refreshing against the smoky, savory notes of the Cajun seasoning.
- A fruity Zinfandel or Grenache — These red wines have enough body and jammy fruit flavors to stand up to the spices without overpowering the meal.
Something Sweet
- Classic bread pudding with a whiskey sauce — It’s warm, comforting, and the boozy, sweet sauce is a fantastic follow-up to the savory main course.
- Lemon sorbet — This is the ultimate palate cleanser. Its bright, sharp citrus flavor is a light and refreshing way to end the meal.
- Pecan pie bars — They bring a taste of the American South to your dessert, with their gooey, nutty sweetness that just feels right after this dish.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry. If the chicken is wet, it will steam instead of sear, and you’ll miss out on that deep, golden crust and the flavorful fond in the pan that’s essential for the rice.
- Mistake: Skipping the rice toasting step. This quick two-minute toast adds a nutty depth of flavor and helps coat each grain in fat, which keeps them from sticking together later. It’s a small step with a big payoff.
- Mistake: Lifting the lid during simmering. I’ve messed this up before too, out of curiosity! But that trapped steam is what cooks the rice evenly. Peeking lets the steam escape and can lead to unevenly cooked, crunchy rice.
- Mistake: Skipping the rest time after cooking. Fluffing the rice immediately can make it gummy. Letting it rest off the heat allows the grains to set and absorb any remaining steam, resulting in a much better texture.
Expert Tips
- Tip: Make your own Cajun seasoning blend. It’s surprisingly simple and lets you control the salt and heat. A basic mix is paprika, garlic powder, onion powder, oregano, thyme, black pepper, cayenne, and a touch of salt. You can make a big batch to keep on hand.
- Tip: Use a kitchen scale for the rice and liquid. Measuring by weight is far more accurate than using cups, and it guarantees you’ll get the perfect rice-to-liquid ratio every single time for flawlessly cooked grains.
- Tip: Add a splash of acidity at the end. A squeeze of fresh lemon juice or a dash of hot sauce stirred in right before serving can really make the flavors pop and brighten the entire dish.
- Tip: For a richer dish, use chicken thighs with the skin on. Sear them skin-side down first to render the fat and create an ultra-crispy skin. You can then remove the skin before serving or leave it on for extra texture.
FAQs
Can I make this Cajun Chicken Rice ahead of time?
Absolutely, and it reheats wonderfully. Let it cool completely before storing it in an airtight container in the fridge for up to 3 days. When reheating, add a tablespoon or two of water or broth to the pan to help rehydrate the rice, and warm it over medium-low heat, covered, stirring occasionally. You can also reheat individual portions in the microwave with a damp paper towel over the top.
My rice turned out a bit mushy. What happened?
This usually happens for one of two reasons. First, the rice may have been stirred too much during the cooking process, which releases its starch. Remember, no stirring after you put the lid on! Second, there might have been a bit too much liquid. Different brands of rice and tomatoes can vary, so next time, try reducing the broth by about 50 ml and see if that helps.
Is this dish very spicy?
It has a warm, smoky flavor with a gentle kick, but it’s not overwhelmingly spicy. The level of heat depends entirely on your Cajun seasoning blend. If you’re sensitive to spice, look for a “mild” Cajun seasoning. If you love heat, feel free to add a pinch of cayenne pepper or a few dashes of your favorite hot sauce when you add the other spices.
Can I use frozen vegetables instead of fresh?
You can, but there are a couple of things to keep in mind. Frozen peppers and onions will release a lot more water as they cook. To compensate, you might want to sauté them for a minute or two longer to evaporate some of that excess moisture before adding the garlic and spices, and potentially reduce the broth by about 50 ml.
Can I use brown rice in this recipe?
Yes, but it requires adjustments. Brown rice needs more liquid and a longer cooking time. I’d recommend using about 700 ml of broth and extending the simmering time to 40-50 minutes. You may also need to sear the chicken, then remove it and add it back in during the last 15 minutes of cooking to prevent it from becoming overcooked.
Cajun Chicken Rice
Make this easy, one-pan Cajun Chicken Rice for a smoky, spicy weeknight dinner. Ready in under an hour with minimal cleanup. Get the recipe now!
Ingredients
For the Ingredients
-
500 g boneless, skinless chicken thighs
-
2 tbsp Cajun seasoning (divided)
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
1 green bell pepper (diced)
-
3 cloves garlic (minced)
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300 g long-grain white rice (rinsed)
-
600 ml chicken broth
-
1 can diced tomatoes (400 g, undrained)
-
2 bay leaves
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salt and black pepper (to taste)
-
fresh parsley (chopped, for garnish)
Instructions
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Pat the chicken thighs completely dry with paper towels—this is the secret to a good sear. Rub them all over with one tablespoon of the Cajun seasoning, making sure every nook and cranny is coated. Let them sit for about 10 minutes while you chop your veggies to let the seasoning adhere.01
-
Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs. You should hear a satisfying sizzle. Sear for about 5-6 minutes per side, until they develop a deep, golden-brown crust. They don’t need to be cooked through yet. Remove them to a plate and set aside; they’ll finish cooking later.02
-
Reduce the heat to medium. In the same pan, you’ll now have all those delicious browned bits and seasoned oil. Add the diced onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until they’ve softened and the onions have turned translucent. You’ll notice the most amazing aroma starting to build.03
-
Add the minced garlic and the remaining tablespoon of Cajun seasoning. Stir constantly for just one minute—you just want to wake up the spices and toast them slightly, not burn them. The fragrance will become even more intense and smoky.04
-
Now, add the rinsed and drained rice to the pan. Stir it well to coat every grain in the spiced oil and vegetable mixture. Let it toast for about two minutes, stirring frequently. The rice might make a faint popping sound and will turn a little opaque. This toasting step is key for flavor and helps prevent the rice from becoming mushy.05
-
Pour in the chicken broth and the can of diced tomatoes with their juices. Add the bay leaves and give everything a really good stir, scraping the bottom of the pan to lift up all those flavorful browned bits. This is called deglazing, and it’s where a ton of your flavor comes from.06
-
Bring the liquid to a steady simmer. Once it’s bubbling, nestle the seared chicken thighs back into the pan, along with any juices that accumulated on the plate. Reduce the heat to low, cover the pan tightly with a lid, and let it cook undisturbed for 20-25 minutes.07
-
After 20 minutes, peek under the lid. The liquid should be fully absorbed, and the rice should be tender. To check if the chicken is done, you can insert an instant-read thermometer into the thickest part of a thigh; it should read 74°C. If the rice isn't quite done, add a couple tablespoons of water, cover, and cook for another 5 minutes.08
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Turn off the heat. Remove the bay leaves and discard them. Let the pan sit, still covered, for about 5-10 minutes. This resting time is crucial—it allows the rice to steam slightly and firm up, making the final texture absolutely perfect. Finally, fluff the rice around the chicken with a fork, garnish with a generous handful of fresh parsley, and serve immediately.09
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