This Cajun Chicken and Rice is a bold, comforting one-pan dinner made with tender chicken, fluffy rice, colorful vegetables, and warm Cajun spices. It is simple enough for a busy weeknight, yet flavorful enough to serve when you want something satisfying without spending hours in the kitchen. The cooking time is about 30 minutes, with a short marinating step that helps the chicken stay juicy and well seasoned.
Serve this spicy chicken and rice with a cool, creamy Greek yogurt coleslaw, a fresh salad, or lemon wedges for a bright finish. Everything cooks in one pan, which means less mess, easy cleanup, and a complete meal with very little effort.
This easy Cajun chicken and rice recipe is perfect for hectic days when you want a homemade dinner using everyday ingredients. You will need chicken, rice, onion, bell peppers, celery, garlic, lemon juice, oil, and Cajun seasoning. You can use a store-bought blend, or make the homemade Cajun seasoning included in the notes below.
The best part about this one-pot Cajun chicken and rice is how the rice absorbs all the flavor from the spices, vegetables, and chicken as it cooks. The result is a hearty skillet meal with smoky, savory, slightly spicy flavor in every bite. If you enjoy one-pan chicken and rice dinners, you may also like One-Pan Chicken Fajita Rice, Mexican Chicken and Rice, and Mediterranean Chicken and Rice.
Watch How to Make It
Ingredients & Substitutions
Cajun seasoning is the key ingredient in this flavorful chicken and rice recipe. It brings smoky paprika, garlic, onion, herbs, pepper, and heat together in one simple blend. You can also use the same seasoning for dishes like Cajun grilled chicken sandwiches and Cajun Chicken Pasta.
- Chicken: Boneless, skinless chicken breasts or thighs both work well. Cut the chicken into even pieces so it cooks evenly.
- Oil: Olive oil is a good option, but any neutral cooking oil can be used.
- Cajun seasoning: Use homemade Cajun seasoning or a store-bought blend. If using store-bought seasoning, adjust the amount to taste because salt and spice levels can vary.
- Lemon juice: Lemon juice adds brightness and helps balance the spices. Vinegar can be used as a substitute.
- Rice: Basmati rice is used here for fluffy grains. Jasmine rice or another long-grain rice can also be used, but adjust the water according to the package instructions.
- Vegetables: Onion, bell peppers, celery, and garlic add color, aroma, and flavor. You can also add carrots, broccoli, or frozen peas if you like.
- Herbs: Chopped cilantro gives a fresh finish. Parsley or basil can also be used.
For exact ingredient quantities, see the recipe card below.
How to Make Cajun Chicken and Rice
1) Marinate the chicken: In a mixing bowl, combine the chicken pieces with Cajun seasoning, lemon juice, and oil. Cover and refrigerate for at least 30 minutes to 1 hour. If you have more time, marinating for longer will deepen the flavor.
2) Prepare the vegetables and rice: While the chicken marinates, chop the onion, garlic, bell peppers, and celery. Rinse the basmati rice under cold water 3 to 4 times, or until the water runs clear. Soak the rice for 30 minutes, then drain well and set aside.
3) Sear the chicken: Heat 1 tablespoon of oil in a large skillet, Dutch oven, or heavy-bottomed pan over medium-high heat. Add the chicken in a single layer. Cook in batches if needed so the pan is not overcrowded. Sear for 2 to 3 minutes per side, until lightly browned. Remove the chicken to a plate. It does not need to be fully cooked at this stage because it will finish cooking with the rice.
4) Sauté the vegetables: In the same pan, add a little more oil if needed. Add the onion and cook for about 2 minutes, until it turns translucent. Stir in the bell peppers and celery, and cook for another 2 to 3 minutes, until slightly softened.
Add the Cajun seasoning and cook for 1 minute, stirring well so the spices coat the vegetables and release their aroma.
5) Add the rice: Stir in the drained basmati rice and cook for 2 minutes. Toasting the rice lightly in the seasoned oil helps add flavor and keeps the grains fluffy.
Pour in the water or broth and bring it to a boil. Taste the liquid and adjust the seasoning if needed. Add more salt or Cajun seasoning only after tasting, especially if your seasoning blend already contains salt.
Return the seared chicken to the pan and spread it evenly over the rice.
6) Cook the chicken and rice: Reduce the heat to low, cover the pan with a lid, and simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.
7) Rest and serve: Remove the pan from the heat and let it sit covered for 10 minutes. This resting time allows the rice to absorb the remaining moisture and become light and fluffy. Fluff the rice gently with a fork, garnish with chopped cilantro if desired, and serve with lemon wedges and a salad.
Expert Tips
- Make homemade Cajun seasoning: In a small bowl, combine 2 tablespoons paprika, 2 tablespoons garlic powder, 2 teaspoons cayenne pepper, 2 tablespoons dried oregano, 1 teaspoon dried thyme, 1 tablespoon onion powder, 1 tablespoon salt, and 2 teaspoons ground black pepper.
- Marinate for better flavor: A 30-minute marination works well, but 2 hours or overnight in the refrigerator gives the chicken more flavor and helps keep it moist.
- Sear the chicken properly: A hot pan helps brown the chicken and adds deeper flavor to the final dish.
- Do not overcrowd the pan: Cook the chicken in batches if needed. Overcrowding makes the chicken steam instead of sear.
- Toast the rice: Cooking the rice for 2 minutes before adding liquid helps bring out a light nutty aroma.
- Use the right water ratio: For 1 cup of rice, 2 cups of water is generally used, but always adjust based on the type and brand of rice.
- Use broth for more flavor: Chicken broth can be used instead of water for a richer taste.
Frequently Asked Questions
Cajun seasoning is a Louisiana-style spice blend that usually includes paprika, cayenne pepper, garlic powder, onion powder, dried herbs, salt, and black pepper. It adds smoky, savory, herby, and spicy flavor to this Cajun chicken and rice skillet.
Cajun seasoning usually has a noticeable kick, but it does not have to be extremely spicy. If you make it at home, you can control the heat by reducing or increasing the cayenne pepper. Store-bought blends vary, so add them gradually and taste as you cook.
This one-pot Cajun chicken rice pairs well with a simple salad, lemon wedges, Creamy Macaroni Salad, Asian Slaw, Greek Yogurt Coleslaw, Corn Salsa, Mango Salsa, Creamy Corn Salad, or Grilled Corn Salad.
Variations & Swaps
- Add more vegetables: Carrots, frozen peas, broccoli, or other vegetables can be added based on what you have.
- Change the protein: Use chicken thighs, tofu, lamb, or shrimp. If using shrimp, adjust the cooking time so it does not overcook.
- Try a lower-carb version: Use quinoa, couscous, or cauliflower rice, adjusting the liquid and cooking time as needed.
- Add bacon: Crisp fried bacon can be added for extra smoky flavor.
Storage and Reheating
- To store leftovers: Store leftovers within 2 hours of cooking. Let the rice and chicken come to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.
- To freeze: For longer storage, freeze in a freezer-safe container for up to 1 month.
- Label and check: Label the container with the date. Before eating, check for any unpleasant smell, black spots, or mushy texture. Discard if there are signs of spoilage.
- To reheat: If frozen, thaw overnight in the refrigerator. Sprinkle a little water over the rice, stir gently, and reheat on low heat until hot or until the internal temperature reaches 165ºF (75ºC).
Other Chicken and Rice Recipes to Try
- Greek Lemon Chicken and Rice
- One Pan Mediterranean Chicken and Rice
- One Pan Spinach Chicken and Rice
- Southern Chicken and Rice Recipe
Recipe Card
Cajun Chicken and Rice
Equipment
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Heavy-bottomed pan with a lid
Ingredients
To Marinate the Chicken
- 500 gram boneless chicken breast cut into 1-inch cubes
- 1 tablespoon Cajun seasoning
- 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 or broth
- cilantro for garnish
Instructions
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Combine the chicken, Cajun seasoning, lemon juice, and oil in a bowl. Cover and refrigerate for 30 minutes to 1 hour.
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Chop the onion, garlic, bell peppers, and celery. Rinse the rice 3 to 4 times until the water runs clear. Soak for 30 minutes, then drain well.
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Heat oil in a large pan over medium-high heat. Sear the chicken in a single layer for 2 to 3 minutes per side. Cook in batches if needed. Remove and set aside.
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In the same pan, sauté the onion for about 2 minutes. Add the bell peppers and celery, and cook for 2 to 3 minutes. Stir in Cajun seasoning and cook for 1 minute.
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Add the drained rice and toast for 2 minutes. Pour in the water or broth, bring to a boil, and adjust the seasoning if needed.
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Return the chicken to the pan. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice and chicken are fully cooked.
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Remove from heat and let the pan rest, covered, for 10 minutes. Fluff the rice with a fork, garnish with cilantro, and serve with lemon wedges.
Notes
- For homemade Cajun seasoning, combine 2 tablespoons paprika, 2 tablespoons garlic powder, 2 teaspoons cayenne pepper, 2 tablespoons dried oregano, 1 teaspoon dried thyme, 1 tablespoon onion powder, 1 tablespoon salt, and 2 teaspoons ground black pepper.
- The Cajun seasoning measurement in this recipe is based on homemade seasoning. If using store-bought Cajun seasoning, start with less and adjust to taste because saltiness and heat can vary.
- For deeper flavor, marinate the chicken for 2 hours or overnight in the refrigerator.
- Do not fully cook the chicken while searing. It will finish cooking with the rice.
- Let the finished dish rest for 10 minutes before serving for fluffier rice.
- Cajun seasoning contains salt, so taste before adding extra salt.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
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