Cajun Chicken And Rice (step by step photos + recipe video)

Cajun chicken and rice is a quick dinner recipe that can be made within 30 minutes in a single pan. Each bite of this chicken and rice is loaded with delectable flavors.

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The chicken is soft and juicy inside with a smoky flavor. The rice is perfectly cooked and flavored with Cajun spices.

You can use store-bought cajun seasoning or make your own. I have shared how to make homemade Cajun seasoning in my previous Cajun grilled chicken sandwich recipe.

It is a perfect dinner recipe for busy weekends. If you love one-pan chicken and rice recipes then try this one-pan chicken fajita rice.

About this recipe

The best part of making this one-pot Cajun chicken rice recipe is that it requires fewer ingredients. All you need is Cajun seasoning, rice, vegetables, and chicken.

• Quick & easy to make– This easy chicken and rice recipe is made with simple ingredients easily available in your kitchen pantry.
• Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• One-pot meal – The entire recipe can be made in a single skillet. The chicken is seared until crisp and layered over the rice and veggies. It is cooked together on low heat. One-pan cajun chicken rice are ready.
• Homemade Cajun Seasoning – you can use store-bought. In this recipe, I have shown how to make Cajun seasoning at home.

Spicy Cajun chicken rice is a complete meal. You can serve it with salads and lemon wedges.

I can assure you that this is one of the best one-pan chicken and rice recipes, I have shared on this website.

Ingredients and Substitutions

 For Cajun Chicken Marinade

• Chicken – I have used boneless and skinless chicken breast. You can also use chicken thighs.
• Cajun seasoning – You can use store-bought. Or make it easily at home. The recipe is given in the recipe card.
• Lemon Juice – Substitute it with vinegar.
• Oil

For Cajun Chicken and Rice

• Rice – I have used basmati rice here. You can use any other rice. But the quantity of water to cook rice will be different. So add water according to the type of rice you are using.
• Onion
• Bell pepper – It is optional. I have used red and green bell peppers. However, you can use whatever you have. Or add any other vegetables like carrots.
• Garlic – The flavor of fresh garlic is amazing. You can skip it, if you do not have. Anyway we are using Cajun seasoning here that has garlic powder in it.
• Tomatoes – I have used fresh tomatoes. You can also use canned tomatoes or use 2 tbsp tomato paste.
• Herbs – Cilantro. You can also use parsley or basil.
• Flavoring – red pepper flakes, black pepper and salt. Cajun seasoning is spicy, skip red pepper flakes if you do not prefer spicy.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

If you like this recipe, you might be interested in more chicken and rice recipes:

• Chicken Fried Rice
• Butter Chicken biryani

How to make Cajun Chicken and Rice (Step-by-step photos)

Preparations:

1. In a mixing bowl, combine chicken, Cajun seasoning, lemon juice and oil. Cover and keep it in the refrigerator to marinate for 2 hours.
2. Chop the onion, garlic, bell pepper and tomatoes. Set it aside.
3. Rinse the basmati rice with water 3-4 times until the cloudiness of water is gone. Drain off the water. Set it aside.
4. Heat 1 tbsp of oil in a pan over high heat. Add the chicken in small batches. I have fried the chicken pieces in two batches. Do not overcrowd the pan.
5. Cook the chicken pieces for 3 minutes or until char marks appear. Same way, flip and cook on the other side. Remove and set it aside on a plate.
6. Same way, cook the second batch of chicken. Remove it to a plate.

Making Cajun Chicken and Rice

• In the same pan, saute onion until translucent. If needed add more oil.
• Next, add red bell pepper, green bell pepper and garlic. Stir and cook for 2-3 minutes.
• Add Cajun seasoning and red pepper flakes. Stir to combine. Cook for 2 minutes. If you do not prefer spicy then reduce the quantity of Cajun seasoning and skip red pepper flakes.
• Add tomatoes, stir and cook for 3-4 minutes or until tomatoes are soft.
• Next, add basmati rice. Stir to combine. Saute the rice for 2 minutes.
• Add 2.5 Cups of water and gently stir.
• Taste the water; add salt and pepper as per taste.
• Cook on high heat until the water comes to a boil.
• Reduce the heat, and add the cooked chicken back to the pan.
• Cover and cook on low heat for 20 minutes.
• Remove from heat. Cover and set it aside for 10 minutes.
• Garnish with cilantro. Serve Cajun Chicken rice with some lemon wedge and salad.     

Cooking tips

• Marinate the chicken for 2 hours or overnight in the refrigerator. This will increase the flavor of the chicken and will also keep the chicken moist inside while you pan-fry it. However, if you are short of time, you can marinate it for 30 minutes.
• Pan-fry the chicken – Heat the pan on high heat. When the pan is hot, add the chicken pieces. The heat will seal the outer surface of the chicken. It will lock the juices of the chicken inside; which makes the chicken crispy outside, soft and juicy inside.
• Do not overcrowd the pan. Fry the chicken pieces in small batches. I have fried it in two batches. We just need char marks on them. It will give nice smoky flavor to the chicken.
• Toast the rice – Toast the rice for about 2 minutes after adding it to the pan. It will bring out aromatic nutty flavor and enhances the overall flavor of the dish. Once it is nicely toasted, add water.
• Cooking rice – Cooking the rice correctly is the key. Here, rice to water ratio is important. Add water as per the quality of rice you are using. While cooking in a pan, for 1 cup of basmati rice you need 1.5 cups of water.
• Instead of adding plain water to cook rice, add chicken broth. It enhances the flavor of the dish.
• Keep the pan aside for 10 minutes after cooking. The rice will absorb additional moisture from the base of the pan and becomes fluffy.
• You can increase or decrease the quantity of Cajun seasoning as per taste. Use more Cajun seasoning if you prefer spicy and if you prefer less spicy add less.
• Cajun seasoning has salt in it. So be careful while adding salt in the recipe.

Storage suggestions

• 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.
• Do not keep it at room temperature for more than 2 hours.

Serving Suggestions

You can serve this one-pot Cajun Chicken Rice with salad and lemon wedge.

• Creamy Macaroni Salad
• Greek Yogurt Coleslaw
• Asian Slaw
• Corn Salsa
• Mango Salsa
• Creamy Corn Salad
• Grilled Corn Salad

Variations that you can try

• You can add any vegetables of your choice like carrots.
• Add some crisp fried bacon to it.
• You can add shrimp instead of chicken.

If you make this recipe, please leave a comment and a starred review below.

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Recipe Card

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5 from 2 votes

Cajun Chicken and Rice (recipe video)

Cajun chicken and rice is a quick dinner recipe that can be made within 30 minutes in a single pan. Each bite of this chicken and rice is loaded with delectable flavors.

Course Main

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 people

Calories 465kcal

Author Preeti

Equipment

• Heavy bottom pan with a lid

Ingredients

To marinate the chicken

• 500 gram boneless chicken breast cut into 1 inch cubes
• 2 tbsp Cajun seasoning (recipe to make cajun seasoning in the notes)
• 1.5 tbsp lemon juice
• 1 tbsp oil

To pan fry the chicken

• 1 tbsp oil

To make Cajun Chicken rice

• 1 onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 tsp garlic finely chopped
• 1 tsp Cajun seasoning or add it as per your taste
• 1 tsp red pepper flakes optional
• 2 tomatoes chopped
• 1.5 cups uncooked basmati rice
• 2 3/4 cups water
• Cilantro coriander leaves

Instructions

Preparations:

• In a mixing bowl, combine chicken, Cajun seasoning, lemon juice and oil. Cover and keep it in the refrigerator to marinate for 2 hours.
• Chop the onion, garlic, bell pepper and tomatoes. Set it aside.
• Rinse the basmati rice with water 3-4 times until the cloudiness of water is gone. Drain off the water. Set it aside.
• Heat 1 tbsp of oil in a pan over high heat. Add the chicken in small batches. I have fried the chicken pieces in two batches. Do not overcrowd the pan.
• Cook the chicken pieces for 3 minutes or until char marks appear. Same way, flip and cook on the other side. Remove and set it aside on a plate.
• Same way, cook the second batch of chicken. Remove it to a plate.

Making Cajun Chicken and Rice

• In the same pan, saute onion until translucent. If needed add more oil.
• Next, add red bell pepper, green bell pepper and garlic. Stir and cook for 2-3 minutes.
• Add Cajun seasoning and red pepper flakes. Stir to combine. Cook for 2 minutes. If you do not prefer spicy then reduce the quantity of Cajun seasoning and skip red pepper flakes.
• Add tomatoes, stir and cook for 3-4 minutes or until tomatoes are soft.
• Next, add basmati rice. Stir to combine. Saute the rice for 2 minutes.
• Add 2 3/4 cups cups of water and gently stir.
• Taste the water and add salt and pepper as per taste.
• Cook on high heat until the water comes to a boil.
• Reduce the heat and add the cooked chicken back to the pan.
• Cover and cook on low heat for 20 minutes.
• Remove from heat. Cover and set it aside for 10 minutes.
• Garnish with cilantro. Cajun Chicken Rice is ready.
• Serve Cajun Chicken rice with some lemon wedge and salad.

Video

Notes

• To make Cajun seasoning at home combine 1 tbsp paprika, 2 tsp black pepper powder, 1.5 tbsp Italian seasoning, 1 tbsp salt, 1 tbsp cayenne pepper, 1 tbsp onion powder, and 2 tbsp garlic powder. You can store it in an airtight container. 
• Marinate the chicken for 2 hours or overnight in the refrigerator. This will increase the flavor of the chicken. It will also keep the chicken moist inside while you pan-fry it. However, if short of time, you can marinate for 30 minutes.
• Pan-fry the chicken – Heat the pan on high heat. When the pan is hot, add the chicken pieces. The heat will seal the outer surface of the chicken. It will lock the juices of the chicken inside and it makes the chicken crispy outside, soft and juicy inside.
• Do not overcrowd the pan. Fry the chicken pieces in small batches. I have fried the chicken in two batches. We just need char marks on them. It will give a nice smoky flavor to the chicken.
• Toast the rice – Toast the rice for about 2 minutes after adding it to the pan. It will bring out the aromatic nutty flavor and enhances the overall flavor of the dish. Once it is nicely toasted, add water.
• Cooking rice – Cooking the rice correctly is the key. Here, the rice-to-water ratio is important. Add water as per the quality of the rice you are using. While cooking in a pan, for 1 cup of basmati rice you need 1.5 cups of water. 
• If the liquid evaporates before the rice is done, add 1/4 cup of water and cook. 
• Instead of adding plain water to cook rice, add chicken broth. It enhances the flavor of the dish.
• Keep the pan aside for 10 minutes after cooking. The rice will absorb additional moisture from the base of the pan and becomes fluffy.
• You can increase or decrease the quantity of Cajun seasoning as per taste.
• Cajun seasoning has salt in it. So be careful while adding salt to the recipe.