Hey there! I’m so excited to share my recipe for Cajun Chicken and Rice. This dish is a flavor explosion, super easy to make, and perfect for a weeknight dinner. It’s a one-pan wonder that brings the taste of Louisiana right to your kitchen. Trust me, your family will love it!
- : Ready in about 35 minutes14, it’s perfect for busy weeknights.
- : Less cleanup means more time to relax.
- : The homemade Cajun seasoning blend adds a spicy kick that’s irresistible1.
- : Even picky eaters will enjoy the combination of tender chicken and flavorful rice1.
- 1 1/2 tablespoons smoked paprika1
- 1 teaspoon garlic powder1
- 1 teaspoon onion powder1
- 1 teaspoon dried thyme1
- 1 teaspoon dried oregano1
- 1 teaspoon black pepper1
- 1/2 teaspoon cayenne pepper1
- Salt to taste1
- 2 tablespoons olive oil, divided1
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces1
- 1 tablespoon Cajun seasoning (from the mix above)1
- 1/2 cup diced yellow onion12
- 1 red bell pepper, diced1
- 1/2 teaspoon garlic, grated or minced1
- 1 tablespoon Cajun seasoning (from the mix above)1
- 1 cup uncooked Jasmine rice, or long grain white rice1
- 2 cups low sodium chicken broth1
- Scallions for topping, optional1
- : In a small bowl, mix smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, cayenne pepper, and salt1. Set aside.
- : Toss the cubed chicken with a tablespoon of the Cajun seasoning1.
- : Heat a tablespoon of olive oil in a large pan with a lid over medium-high heat. Add the chicken and brown for a couple of minutes on all sides. Remove the chicken from the pan and set aside14. It doesn’t need to be fully cooked at this point1.
- : Add the remaining tablespoon of olive oil to the pan. Add the diced onion and bell pepper, and sauté until softened, about 4 minutes. Stir in the garlic and another tablespoon of the Cajun seasoning, and cook for another 30 seconds1.
- : Stir in the rice, then pour in the chicken broth. Bring to a simmer, then add the chicken back into the pan. Cover with a lid and cook on low heat for 15-20 minutes, or until the rice is tender14.
- : Once the rice is tender, turn off the heat and let it steam for another 5 minutes to absorb any excess liquid. Top with sliced scallions, if desired, and serve hot1.
- : Fresh scallions or parsley add a pop of color and freshness15.
- : A simple side salad or steamed vegetables complements the richness of the dish.
- : For a tropical twist, top with diced mangoes and a squeeze of lime juice3.
- : Adjust the amount of cayenne pepper in the Cajun seasoning to control the heat1.
- : Add celery or other veggies you love34.
- : Use chicken thighs instead of breasts for a richer flavor3.
- : Stir in a splash of heavy cream at the end for extra creaminess5.
- Calories: 350-400
- Protein: 30g
- Carbohydrates: 40g
- Fat: 10g
Yes, but you’ll need to adjust the cooking time and amount of liquid. Brown rice typically requires more liquid and a longer cooking time1.
Absolutely! This dish is great for meal prepping. Store it in the refrigerator for up to 3 days1.
It has a mild kick, but you can easily adjust the spice level by reducing or increasing the amount of cayenne pepper in the Cajun seasoning1.
Yes, kidney beans or black beans would be a great addition. Add them when you stir in the rice and chicken broth1.Enjoy this flavorful and easy Cajun Chicken and Rice recipe! I hope it becomes a family favorite in your home, just like it has in mine. Happy cooking!
