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 crazy-good seasoned rice. Whether you’re tossing beads at a Mardi Gras party or planning your family’s dinners for the week, this is a perfect recipe to keep handy!
I love the flavor of Cajun seasoning. It’s truly mouthwatering, and it so incredibly compliments this easy chicken and rice dinner. This rice is packed with ingredients like garlic, onions, and (you guessed it), Cajun seasoning! It’s a little spicy, a little salty, a little herbaceous, and a whole lot of delicious.
What’s in This Cajun Chicken and Rice Recipe?
- Chicken: I used boneless, skinless chicken breasts to keep this dish lean and healthy, but thighs will also work.
- Cajun Seasoning: A blend of spices that typically includes paprika, oregano, garlic powder, onion powder, dried thyme, dried basil, salt, pepper, cayenne pepper, and red pepper flakes. It’s bold and so delicious!
- Butter: Unsalted butter adds richness and flavor.
- Onion + Garlic: Create a savory base of flavor.
- Green Bell Pepper: Adds a sweet and vegetal flavor.
- White Rice: For the best results, I recommend using long-grain white rice. You can certainly use brown rice, just note that brown rice takes a little bit longer to cook. Avoid using instant or microwaveable rice for this recipe.
- Broth: Low-sodium chicken broth infuses the rice with flavor as it cooks.
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How to Store and Reheat
Store leftover Cajun chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop splashed with a little extra chicken broth to re-moisten the rice.
Notes and Tips
- 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.
- While this meal is ideal for Mardi Gras dinner parties, it’s also pretty perfect as a regular weeknight dinner with the family.
- Make sure your chicken broth is low sodium to avoid your rice being too salty.
Top Reader Review
“Loved this and so did the kids!” -Barbara Long
Cajun Chicken and Rice Recipe
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Kosher salt and ground black pepper to season
- 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 diced green bell pepper
- 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 and ground black pepper, 2 teaspoons Cajun seasoning
- 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 diced green bell pepper, 2 cloves garlic, 1 tablespoon Cajun seasoning
- Add the rice and chicken broth and bring to a simmer. 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.1 cup long-grain white rice, 2¼ cups low-sodium chicken broth
Notes
How to Make Cajun Chicken and Rice Step by Step
Season the Chicken: Season both sides of 4 boneless, skinless chicken breasts with salt, pepper, and 2 teaspoons of Cajun seasoning.
Sear the Chicken: Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive 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.
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 and sauté until softened, about 5-7 minutes. Stir in 2 minced cloves of garlic and an additional 1 tablespoon of Cajun seasoning and cook until fragrant, about 1 minute.
Cook the Rice: Add 1 cup of long-grain white rice and 2¼ cups of low-sodium chicken broth and bring to a simmer. 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.
Loved this and so did the kids!
It’s so great when you get the kids’ approval too!