One Pan Cajun Chicken recipe is well seared pan fried chicken and rice with a tasty twist on standard chicken and rice. There is so much flavor in this dish. Cajun seasoning has always been a favorite.
Today I am going to show you how to create a big flavor dish. It just takes some basic seasoning and technique to build the flavor. One of the best things is that this uses just one pan making cleanup a breeze. This can of course be made in a bigger pot for more people.
I like one pot meals that are easy to make and also the cleanup is minimal. Another one pot recipe of mine is this Teriyaki Chicken Ramen Bowl. It’s a quick and easy recipe that can be thrown together with any vegetables and protein.
[feast_advanced_jump_to]Ingredients
- Boneless Chicken Thighs
- Avocado Oil
- Cajun Seasoning
- Onion
- Bell Peppers (Red, Green, Yellow, Orange)
- White Rice
- Chicken Stock
- Tomato Paste
- Garlic
- Parsley or Cilantro for Garnish
See recipe card for quantities.
Instructions
Step 1 – Place chicken thighs in a large bowl with 1-2 Tablespoons of Cajun Seasoning and drizzle with oil to coat the chicken. This is usually about 1-2 Tablespoons. I like to use avocado oil because of the high smoke point but feel free to use any oil that you have.
Step 2 – Chop your bell peppers, onions and garlic. I find that 1 inch pieces works really well. If you like more garlic feel free to increase it but I usually use one fat clove. It is fine to use any bell peppers you have no matter what color.
Hint: Preheat large skillet on medium high heat for a few minutes to get it nice and hot. I like to use a cast iron skillet for this recipe.
Step 3 – Sear the Chicken – add about 1 tablespoon of oil to the skillet. When the oil just starts to smoke it’s ready. Add the chicken to the skillet and DON’T move it for about 3 to 5 minutes per side.
We want to create a nice colorful crust. Remove chicken from the pan and set aside.
Step 4 – Sauté the peppers and onions in the oil and fat leftover from the chicken for several minutes. We are building flavor here one step at a time. I usually sauté the veggies until they get a bit of color.
This takes about 7 to 10 minutes. If the pan is a little dry add a little bit more olive oil.
Step 5 – Toast the Rice. Add the rice to the peppers and onions and Star to combine. I know this doesn’t look very appetizing but trust me it’s going to come out great. Let the rice toast for just a couple of minutes until it gets a little color.
Make a space in the center of the rice and drop in the minced garlic to saute until fragrant. Add the tomato paste and chicken broth and stir to combine. Let the mixture come up to a simmer. and lower the heat to a medium low.
Tip: Basically the temperature you would cook rice.
Add the chicken and bay leaf to the pan. Make sure that the chicken is not completely submerged in the liquid. We want to keep the top of the chicken exposed to leave a bit of texture from the sear.
Final Step – Cover the skillet and cook about 18-20 minutes is what I find, but it can take up to 30 minutes. The object is to cook until to liquid is gone and the rice is cooked slowly and we have cooked the chicken through. Top with chopped parsley or cilantro to make it beautiful.
One Pot Cajun Chicken is one of my favorites to make on a weeknight. It is such a flavorful dish and it makes for great leftovers. This is my personal favorite cajun chicken and rice recipe.
My goal with this recipe is to share simple and flavorful meals that are easy to make. This is one of the recipes from my personal collection of things I eat during the week.
Substitutions
- Chicken Breast – chicken breast can be used but sear time should be less.
- Pork Chops can be used in place of chicken thighs. I would use a thicker cut chop.
Variations
- Spicy – add a teaspoon of red pepper flakes while cooking to add more heat into the dish.
- Italian Seasoning – use Italian seasoning in place of Cajun seasoning for an Italian flavor.
Equipment
Below I am going to list the kitchen essentials and equipment that I used in making this recipe. I do receive an affiliate commission on some of these products at absolutely no cost to you. Thanks for your support.
Lodge Cast Iron Skillet 12-inch
Frontier Cajun Seasoning Certified Organic
Santoku Knife – 7 inch Kitchen Knife
Storage
Cajun chicken and rice can be stored for 3 to 4 days in an airtight container in the refrigerator. Can also be frozen for up to three months.
Reheating
Oven Method – Set oven to 375°. Place Cajun chicken and rice in oven safe dish and cover with foil and heat in oven 25 to 30 minutes until hot.
Other Recipes to Enjoy
Air Fryer Bacon Wrapped Asparagus
Instant Pot Adobo Chicken
Pellet Smoker Bratwurst
One Pan Cajun Chicken and Rice
Ingredients
- 1 Pound Boneless Skinless Chicken Thighs
- 2 Tablespoons Avocado Oil Divided
- 1-2 Tablespoons Cajun Seasoning
- 1 Medium Onion
- 1 Medium Red Pepper
- 1 Cup White Rice I used Basmati
- 1 1/4 Cups Chicken Broth
- 2 Tablespoons Tomato Paste
- 2 Cloves Chopped Garlic
- 1 Bay Leaf
Instructions
- Place chicken thighs in a bowl and coat with about a Tablespoon of Avocado Oil. Add Cajun Seasoning and toss to coat well.
- Preheat skillet on medium high heat. Add about a Tablespoon of oil to skillet. Adjust heat until oil is just starting to smoke. We want the pan hot to get a good sear and build flavor.
- Add chicken to pan and sear about 3 to 5 minutes per side until a nice sear and color is formed.
- While chicken is searing cut peppers and onions into 1 inch pieces.
- Once chicken is seared remove and set aside. Add the peppers and onions to the skillet. Sauté until they are softened and are staring to get some color. This takes about 7 to 8 minutes.
- Rinse one cup of rice to remove some starch. This is not mandatory but I like to do it until the water runs clear.
- Once peppers and onions have been sautéed add the rice to the pan and toast for 1-2 minutes. Stir pan mixture to combine everything. Make a little circle in the center of the rice so we can sauté the garlic. Add a touch of oil if needed.
- Once the garlic is fragrant add tomato paste and broth. Stir to combine everything. Add the chicken back to the pan. Do not push the chicken down to completely submerge. We want to keep the top of the chicken showing.
- Lower the heat to a medium low simmer and cover. Cook on a simmer about 18 to 20 minutes or until the liquid is absorbed and rice is cooked through.
- Serves 2 to 3.
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