This flavorful Cajun Chicken and Rice is a one-pan meal ready in 30 minutes. It infuses tender chicken and fluffy rice with bold Cajun flavors and requires minimal ingredients. Pair it with a cool and creamy Greek yogurt coleslaw, or your favorite salad and a squeeze of fresh lemon for a perfectly balanced meal.
This Cajun chicken and rice recipe is a lifesaver for hectic weekends. It requires a handful of ingredients you probably already have like rice, chicken, bell peppers, celery, and homemade cajun seasoning. I have shared how to make Cajun seasoning in this recipe post.
One more reason to love this one-pot Cajun chicken and rice is it makes cleanup a breeze. Just throw everything in one pot, and let the Cajun seasoning work its magic. Looking for similar one-pan chicken and rice dishes? You may like this: One-Pan Chicken Fajita Rice, Mexican Chicken and Rice, and Mediterranean Chicken and Rice.
Watch how to make it
Ingredients & Substitutions
Homemade Cajun seasoning is the star of this flavorful chicken and rice recipe. It’s so delicious that you’ll definitely want to make it again. You can also use this versatile seasoning to flavor other dishes like Cajun grilled chicken sandwiches and Cajun Chicken Pasta. Here's what you'll need to make this spicy chicken and rice recipe.
- Chicken: Boneless, skinless chicken breasts or thighs work great here.
- Oil: I used olive oil for its neutral flavor, but any neutral oil will do.
- Cajun Seasoning: The Cajun seasoning can be store-bought or made your own using the recipe in the recipe card notes.
- Lemon Juice: For a tangy twist, you can substitute lemon juice with vinegar.
- Rice: I used basmati rice here, but any kind will work like jasmine rice – just adjust the water according to the package instructions.
- Vegetables: Red onions add a nice bite, but feel free to swap them for white or yellow. Bell peppers are optional, but I love the pop of color from red and green. Get creative and add other veggies you have on hand, like carrots, broccoli, or frozen peas.
- Herbs: Chopped cilantro adds a bright note, but parsley or basil is a great option as well.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Cajun Chicken And Rice
1) Marinate the chicken: In a mixing bowl, combine the chicken, Cajun seasoning, lemon juice, and olive oil. Cover and refrigerate for at least 30 minutes to 1 hour.
2) Prepare the vegetables and rice: While the chicken marinates, chop the onion, garlic, bell peppers, and celery (if using). Set aside. Rinse the basmati rice in cold water 3-4 times until the water runs clear. Soak it in water for 30 minutes. Drain well and set aside.
3) Cook the chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (you may need to cook in batches to avoid overcrowding the pan). I cooked the chicken in 2 batches. Cook for 2-3 minutes per side, or until lightly browned. Remove the chicken from the pan and set aside on a plate. The chicken need not to be completely cooked at this stage. We will cook it later.
4) Sauté the vegetables and add the seasoning: In the same pan, add a little more oil if needed. Sauté the onion until translucent, about 2 minutes. Add the bell peppers and celery (if using), and cook for another 2-3 minutes, or until softened.
Stir in cajun seasoning and cook for one minute, allowing the flavors to mingle.
5) Add rice: Stir in the rinsed basmati rice and cook for 2 minutes, coating the rice grains with the flavorful oil.
Pour in the 3 cups of water/broth. Let it come to a boil. Now taste the liquid and adjust the seasoning (if needed add more salt or seasoning).
Add chicken back to the pan.
6) Cook the rice and chicken: Reduce heat to low, cover the pan, and simmer for 20 minutes, or until the rice and chicken are cooked.
7) Rest and serve: Remove the pan from heat and let it sit covered for an additional 10 minutes. This allows the rice to finish absorbing the remaining liquid and fluff up nicely. Fluff the rice with a fork before serving. Garnish with chopped cilantro (optional) and serve with lemon wedges and a side salad, if desired.
Expert Tips
- For homemade Cajun seasoning: In a small mixing bowl combine: 2 tablespoon paprika, 2 tablespoon garlic powder, 2 teaspoon cayenne pepper, 2 tablespoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon onion powder, 1 tablespoon salt, and 2 teaspoon ground black pepper.
- Marinate the chicken for maximum flavor and moisture for 2 hours or overnight in the refrigerator. This will increase the flavor and keep the chicken moist inside while pan-frying. (For Busy Cooks): If short on time, marinate for 30 minutes.
- Pan-fry the chicken for crispy perfection. Heat the pan on high heat. When hot, add chicken pieces. High heat sears the surface, locking in juices for a crispy exterior and juicy interior.
- Don't overcrowd the pan. Fry chicken in batches to achieve char marks for a smoky flavor. The chicken doesn't need to be fully cooked at this stage.
- Bringing out the rice's flavor - Toast the rice for 2 minutes after adding it to the pan. This releases a nutty aroma and enhances the dish's overall flavor.
- Cooking perfect rice: Correct rice-to-water ratio is crucial. Adjust water based on rice quality. For 1 cup of rice generally, we use 2 cups of water. For different brands of rice follow the package instructions for quantity of water.
Frequently Asked Questions
Cajun seasoning is a spice blend originating in Louisiana, USA, which beautifully spices up this cajun chicken and rice skillet. It typically features a combination of ground spices, including
1) Cayenne pepper: It is spicy but is usually balanced by other ingredients in the seasoning. You can customize the heat of Cajun seasoning by increasing or decreasing cayenne pepper.
2) Smoked paprika, thyme, and oregano: add a depth of flavor that grounds the spice and creates a truly satisfying experience. In addition to this, salt & pepper are added to enhance flavors.
3) Garlic and onion: These savory notes add a familiar comfort and round out the overall taste profile.
It has a decent kick but is not that spicy. You can customize the heat with homemade seasoning. That's why I love whipping up my own Cajun seasoning blend for a customizable kick, but a good store-bought option works just fine too! Check out my recipe for homemade seasoning in the recipe card notes.
You can serve this one-pot Cajun Chicken Rice with salad and lemon wedge. Here are a few other suggestions:
1) Creamy Macaroni Salad, Asian Slaw, or this Greek Yogurt Coleslaw
2) Corn Salsa or Mango Salsa
3) Creamy Corn Salad or Grilled Corn Salad
Variations & Swaps
- Add vegetables: You can add any vegetables of your choice like carrots, frozen peas, etc.
- Substitute chicken: You can substitute chicken with any other protein like tofu, lamb, etc. or use shrimp to make Cajun shrimp and rice.
- Low-carb option: Use quinoa, couscous, or even cauliflower rice.
- Add some crisp fried bacon to it.
Storage and Reheating
- To store the leftovers: If you are planning to store the leftovers, store them within 2 hours of cooking. Let it come to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 3 days. For a longer shelf life freeze it. It stays good for a month.
- Label and check: Always label the container with the date of preparation. Before consuming always check if there is any foul smell or signs of spoilage like black spots or mushy rice. If there are any such signs immediately discard them.
- To reheat: If frozen, thaw it overnight in the refrigerator. Sprinkle some water over it, stir, and heat it on low heat until it is hot or its internal temperature reaches 165ºF (75ºC).
Related Recipes
- Lemon Chicken and Rice
- Mediterranean Chicken and Rice
- Spinach Chicken and Rice
- One Pot Chicken and Rice
- Cilantro Lime Chicken and Rice
- Southern Chicken and Rice
- Tomato Chicken and Rice
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Cajun chicken and rice
Equipment
- Heavy bottom pan with a lid
Ingredients
To marinate the chicken
- 500 gram boneless chicken breast cut into 1 inch cubes
- 1 tablespoon Cajun seasoning (recipe to make cajun seasoning in the notes)
- 1.5 tablespoon lemon juice
- 1 tablespoon oil
To pan fry the chicken
- 1 tablespoon oil
To make Cajun Chicken rice
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 stalk celery diced
- 1 teaspoon garlic finely chopped
- 1 teaspoon Cajun seasoning
- 1.5 cups uncooked basmati rice
- 3 cups water/broth
- cilantro coriander leaves
Instructions
- Marinate the chicken: In a mixing bowl, combine the chicken, Cajun seasoning, lemon juice, and olive oil. Cover and refrigerate for at least 30 minutes to 1 hour.
- Prepare the vegetables and rice: While the chicken marinates, chop the onion, garlic, bell peppers, and celery (if using). Set aside. Rinse the basmati rice in cold water 3-4 times until the water runs clear. Soak it in water for 30 minutes. Drain well and set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (you may need to cook in batches to avoid overcrowding the pan). I cooked the chicken in 2 batches. Cook for 2-3 minutes per side, or until lightly browned. Remove the chicken from the pan and set aside on a plate. The chicken need not to be completely cooked at this stage. We will cook it later.
- Sauté the vegetables and add the seasoning: In the same pan, add a little more oil if needed. Sauté the onion until translucent, about 2 minutes. Add the bell peppers and celery (if using), and cook for another 2-3 minutes, or until softened. Stir in cajun seasoning and cook for one minute, allowing the flavors to mingle.
- Add rice: Stir in the rinsed basmati rice and cook for 2 minutes, coating the rice grains with the flavorful oil. Pour in the 3 cups of water/broth. Let it come to a boil. Now taste the liquid and adjust the seasoning (if needed add more salt or seasoning).
- Cook the rice and chicken: Reduce heat to low, cover the pan, and simmer for 20 minutes, or until the rice and chicken are cooked.
- Rest and serve: Remove the pan from heat and let it sit covered for an additional 10 minutes. This allows the rice to finish absorbing the remaining liquid and fluff up nicely. Fluff the rice with a fork before serving. Garnish with chopped cilantro (optional) and serve with lemon wedges and a side salad, if desired.
Video
Notes
- For homemade Cajun seasoning: In a small mixing bowl combine: 2 tablespoon paprika, 2 tablespoon garlic powder, 2 teaspoon cayenne pepper, 2 tablespoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon onion powder, 1 tablespoon salt, and 2 teaspoon ground black pepper.
- The measurement of cajun seasoning given in the recipe is for homemade cajun seasoning. If you are using store-bought reduce the quantity to 2 teaspoon for marinade and 1 teaspoon for rice. Or use it as per your taste. The store-bought cajun seasoning differs in spiciness.
- Marinate the chicken for maximum flavor and moisture for 2 hours or overnight in the refrigerator. This will increase the flavor and keep the chicken moist inside while pan-frying. (For Busy Cooks): If short on time, marinate for 30 minutes.
- Pan-fry the chicken for crispy perfection. Heat the pan on high heat. When hot, add chicken pieces. High heat sears the surface, locking in juices for a crispy exterior and juicy interior.
- Don't overcrowd the pan. Fry chicken in batches to achieve char marks for a smoky flavor. The chicken doesn't need to be fully cooked at this stage.
- Bringing out the rice's flavor - Toast the rice for 2 minutes after adding it to the pan. This releases a nutty aroma and enhances the dish's overall flavor.
- Cooking perfect rice: Correct rice-to-water ratio is crucial. Adjust water based on rice quality. For 1 cup of rice generally, we use 2 cups of water. For different brands of rice follow the package instructions for quantity of water.
- Enhance the flavor by using chicken broth instead of plain water.
- After cooking, let the pan sit for 10 minutes. The rice absorbs moisture from the bottom, resulting in fluffier grains.
- Adjust Cajun seasoning to your taste preference. Use more for spicier, less for milder.
- Cajun seasoning contains salt, so be cautious when adding additional salt to the recipe.
- Read our full nutrition disclaimer here.
- Storage Suggestions:
- If you are planning to store the leftovers, store them within 2 hours of cooking.
- Let it come to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 3 days.
- For a longer shelf life freeze it. It stays good for a month.
- Always label the container with the date of preparation.
- Before consuming always check if there is any foul smell or signs of spoilage like black spots or mushy rice. If there are any such signs immediately discard them.
- To reheat - If frozen, thaw it overnight in the refrigerator. Sprinkle some water over it, stir, and heat it on low heat until it is hot or its internal temperature reaches 165ºF (75ºC).
Shreya
Tasty
Aditi
Made it. Tastes amazing.
Preeti
Glad you liked it.