Save A vibrant, flavorful dish featuring juicy chicken, aromatic vegetables, and perfectly seasoned rice—all cooked together in a single pan for easy cleanup.
I have found this recipe to be a favorite for weeknight dinners because it requires minimal effort but delivers maximum taste.
Ingredients
- Chicken: 4 boneless skinless chicken thighs (about 600 g), 1 tbsp olive oil, 1 tbsp Cajun seasoning, ½ tsp salt, ¼ tsp black pepper
- Vegetables: 1 medium onion diced, 1 red bell pepper diced, 1 green bell pepper diced, 2 cloves garlic minced
- Rice & Liquids: 1 cup long-grain white rice (uncooked), 2 ¼ cups low-sodium chicken broth, 1 can (400 g) diced tomatoes drained, 1 tsp smoked paprika
- Garnish: 2 tbsp chopped fresh parsley (optional), Lemon wedges (optional)
Instructions
- Step 1:
- Pat the chicken thighs dry and season on both sides with Cajun seasoning salt and black pepper.
- Step 2:
- In a large deep skillet or sauté pan heat olive oil over medium-high heat Add chicken thighs and cook 3–4 minutes per side until browned (they do not need to be fully cooked through) Remove chicken and set aside.
- Step 3:
- In the same pan add onion and bell peppers Sauté for 3–4 minutes until softened Add garlic and cook for 1 minute more.
- Step 4:
- Stir in rice and smoked paprika coating the grains with the oil and vegetables.
- Step 5:
- Pour in chicken broth and add the drained diced tomatoes Stir to combine scraping up any browned bits from the bottom of the pan.
- Step 6:
- Nestle the browned chicken thighs into the rice mixture cover the pan with a lid and reduce heat to low.
- Step 7:
- Simmer gently for 20–25 minutes or until the rice is tender and the chicken is cooked through.
- Step 8:
- Remove from heat and let rest covered for 5 minutes Fluff the rice with a fork and garnish with parsley and lemon wedges if desired.
Save This dish always brings my family together as we gather around the table enjoying the rich flavors and comforting warmth.
Required Tools
Large deep skillet or sauté pan with lid Cutting board Chefs knife Measuring cups and spoons Wooden spoon or spatula
Allergen Information
Contains None of the top 8 allergens May contain Check Cajun seasoning for potential mustard or celery derivatives Always verify broth and spice blends for hidden allergens
Nutritional Information
Calories 420 Total Fat 13 g Carbohydrates 45 g Protein 31 g per serving
Save This one-pan Cajun chicken and rice is sure to become a staple in your dinner rotation delighting all who try it.
Recipe Help & Answers
- → What type of rice works best for this dish?
Long-grain white rice is preferred for its fluffy texture and ability to absorb the flavors without becoming mushy.
- → Can I adjust the spiciness level?
Yes, adding cayenne pepper to the Cajun seasoning increases heat, while reducing it keeps the dish mild and balanced.
- → Is it possible to use chicken breasts instead of thighs?
Chicken breasts can be used but require a shorter simmering time by about 5 minutes to prevent drying out.
- → How do I know when the chicken and rice are fully cooked?
The chicken should reach an internal temperature of 165°F, and the rice should be tender and have absorbed most liquid.
- → Can this dish be made vegetarian?
Replace the chicken with canned chickpeas and swap chicken broth for vegetable broth to maintain flavor and texture.