My Cajun chicken and rice is a flavor-packed, one-pan dinner that takes me straight to the heart of Louisiana! I cook juicy Cajun-seasoned chicken breasts with the fluffiest seasoned rice, all right on the stovetop. Whether you’re tossing beads at a Mardi Gras party or planning your family’s dinners for the week, this is the perfect recipe to keep handy!
Top Reader Review
Loved this and so did the kids!
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One Pan Cajun-seasoned Chicken Breast with Rice
I love the kick of flavor Cajun seasoning brings to these chicken breasts! It’s truly mouthwatering, and it makes the perfect stovetop chicken and rice dish for easy dinners. It’s not just the chicken that gets a hit of Cajun spice though–the rice does too! Plus it’s packed with onion, garlic, and bell pepper for aromatic flavor and plenty of texture. This meal is so easy and sure to please the whole family. And if you prefer dark meat, you’ll love my Cajun chicken thighs too!
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Get Perfectly Cooked Rice!
The trick to getting a perfectly-cooked chicken and rice dish? First, make sure to properly rinse the rice before using it. This removes excess starch, preventing a gummy or clumpy texture. Second, be sure to let the rice and broth come to a simmer before adding the chicken, so they can finish cooking at the same rate. Finally, don’t lift the lid! During the main cooking time, the rice needs to absorb all that moisture, so you don’t want to let steam escape.
Cajun Chicken and Rice Recipe
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 2 teaspoons Cajun seasoning
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon olive oil
For the Rice:
- 2 tablespoons unsalted butter (¼ stick)
- ½ yellow onion (diced)
- ½ cup green bell pepper (diced)
- 2 cloves garlic (minced)
- 1 tablespoon Cajun seasoning
- 1 cup long-grain white rice (**)
- 2¼ cups low-sodium chicken broth (***)
Instructions
- Season both sides of each chicken breast with salt, pepper, and Cajun seasoning.4 boneless, skinless chicken breasts, kosher salt, 2 teaspoons Cajun seasoning, ground black pepper
- Melt the butter and oil in a skillet set over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the pan and set aside.1 tablespoon olive oil, 2 tablespoons unsalted butter
- To the same pan, add the remaining 2 tablespoons of butter, onion, and green bell pepper and sauté until softened, about 5-7 minutes. Stir in the garlic and additional Cajun seasoning and cook until fragrant, about 1 minute.2 tablespoons unsalted butter, ½ yellow onion, ½ cup green bell pepper, 2 cloves garlic, 1 tablespoon Cajun seasoning
- Add the rice and chicken broth and bring to a simmer.1 cup long-grain white rice, 2¼ cups low-sodium chicken broth
- Return the chicken to the pan, cover, and simmer for 15-20 minutes until the chicken is cooked through and the rice is tender and fluffy.
- Serve garnished with fresh lemon and parsley, if desired.
Notes
- I recommend rinsing your rice until the water runs clear to reduce starch and prevent a gummy texture.
- Keep the lid on while the chicken and rice simmers, so you don’t let any steam out.
- Taste test the rice before you remove the pan from the heat! That way, you can tell if it’s fully cooked or if it needs to be covered and cooked for a few more minutes.
- If you would like to make Cajun chicken breasts without rice, season the chicken and cook on the stove for 5-7 minutes per side. Serve as desired.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Cajun Chicken with Rice on the Stovetop Step by Step
Season the Chicken: Season both sides of 4 boneless, skinless chicken breasts with a pinch each of salt and pepper, and 2 teaspoons of Cajun seasoning. If the you’re starting with larger chicken breasts, I recommend cutting them in half and/or pounding them thin to help them cook through quickly.
Sear the Chicken: Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a skillet set over medium-high heat. Then sear the chicken on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the pan and set aside. You do not need to cook the chicken all the way through at this point, so just focus on getting a nice sear.
Sauté the Veggies: To the same pan, add the remaining 2 tablespoons of butter, ½ of a diced yellow onion, and ½ cup of diced green bell pepper; sauté until softened, about 5-7 minutes. Then stir in 2 minced cloves of garlic and an additional 1 tablespoon of Cajun seasoning; cook until fragrant, about 1 minute.
Cook the Chicken and Rice: Add 1 cup of long-grain white rice and 2¼ cups of chicken broth to the pan, and bring to a simmer. Then return the browned chicken to the pan, cover, and simmer for 15-20 minutes; or until the chicken is cooked through to 165°F and the rice is tender and fluffy. Don’t remove the lid during the simmering time, or you will let the steam out. The rice needs to soak up the moisture so it doesn’t end up hard and chewy.
Serve: I love to garnish this chicken and rice dish with fresh lemon and parsley to serve!
How to Store, Freeze, and Reheat
Store leftover Cajun chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through. Add a splash of chicken broth to re-moisten the rice while reheating.
The chicken breast can be stored in the freezer for up to 3 months. I do not recommend freezing the rice, because it tends to turn gummy after reheating. But if you do, just be sure to let it fully cool before storing.
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