Cajun Chicken and Rice Skillet

★ 4.5 · Medium

Blackened, spice-rubbed chicken and rice simmer together in one skillet with bell peppers, tomatoes, and Cajun seasoning for a bold, satisfying one-pot dinner inspired by Louisiana flavors.

15 minPrep Time

35 minCook Time

50 minTotal Time

4 servingsYield

Why You'll Love This

Bold Cajun spice in every bite
One skillet, minimal cleanup
Hearty enough to be a complete meal on its own

Ingredients

1.5 lbboneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoonsCajun seasoning, divided
2 tablespoonsolive oil, divided
1yellow onion, diced
1green bell pepper, diced
1red bell pepper, diced
2celery stalks, diced
3 clovesgarlic, minced
1 cuplong-grain white rice, uncooked
1 (14.5 oz) candiced tomatoes
2 cupschicken broth
1 teaspoonsmoked paprika
1/2 teaspoonkosher salt, plus more to taste
2scallions, sliced, for garnish

Nutrition (estimated per serving)

480Calories

31gProtein

16gFat

52gCarbs

3gFiber

870mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Toss the chicken pieces with 1 tablespoon of the Cajun seasoning until evenly coated.
Heat 1 tablespoon of the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 4 to 5 minutes, stirring occasionally, until browned on the outside (it does not need to be fully cooked through yet). Transfer to a plate.
Add the remaining 1 tablespoon olive oil to the same skillet. Add the onion, bell peppers, and celery, and cook, stirring occasionally, for 5 to 6 minutes, until softened.
Add the garlic and remaining 1 tablespoon Cajun seasoning, and cook for 30 seconds, until fragrant.
Stir in the uncooked rice and toast it in the vegetables and spices for 1 to 2 minutes, stirring constantly.
Add the diced tomatoes with their juices, the chicken broth, smoked paprika, and salt, stirring to combine and scraping up any browned bits from the bottom of the skillet.
Return the seared chicken and any accumulated juices to the skillet, nestling it into the liquid.
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 to 22 minutes, without lifting the lid, until the rice is tender and has absorbed the liquid.
Check that the chicken reaches 165F internally and the rice is fully cooked (taste a grain; it should be tender, not crunchy). If the rice needs more time, add a splash more broth and cover for a few more minutes.
Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork, taste and adjust salt as needed, and garnish with sliced scallions before serving.

Tips

Toasting the raw rice briefly in the spiced vegetables before adding liquid deepens its flavor and helps it cook up fluffy rather than mushy.
Keep the lid on tight while the rice simmers; lifting it repeatedly lets steam escape and can leave the rice undercooked.