Cajun Chicken & Rice Skillet Recipe

I can’t get enough of this bold Cajun chicken and rice, with juicy chicken, smoky spice, and fluffy rice all packed into one skillet. One bite and it’s easy to see why this 30-minute dinner disappears fast.

I’m obsessed with this Cajun Chicken & Rice Skillet because it brings big, punchy flavor without turning dinner into a whole production. The chicken gets juicy and bold, the long grain white rice soaks up all that spiced-up goodness, and every bite has that smoky, savory kick I crave on busy nights.

And the one-pan situation? Absolutely my kind of cleanup.

I love how it tastes like I fussed over it way longer than I did. But it’s just fast, hearty, and ridiculously satisfying.

A little saucy, a little spicy. This is the skillet dinner I keep coming back to.

Ingredients

• Chicken makes it hearty, filling, and weeknight-dinner approved without getting too fussy.
• Long grain rice soaks up all that spicy, tomato-rich broth like a champ.
• Low sodium chicken broth keeps things savory without making it taste overly salty.
• Olive oil helps brown the chicken and gets everything off to a tasty start.
• Butter adds a little richness because, honestly, rice loves butter.
• Yellow onion brings sweetness and that cozy skillet-dinner smell you’ll notice fast.
• Green bell pepper adds color, crunch, and a fresh little bite.
• Garlic makes the whole pan smell like dinner’s about to be good.
• Diced tomatoes bring juicy tang and keep the rice from tasting flat.
• Cajun seasoning gives it smoky, spicy, bold flavor without needing much effort.
• Plus, paprika and herbs make the spice blend feel warm, not just hot.
• Basically, cayenne controls the kick, so you can keep it friendly or fiery.
• Fresh parsley adds a bright finish, if you’re feeling fancy.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
• 1 cup long grain white rice, rinsed
• 2 cups low sodium chicken broth
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons homemade Cajun seasoning, or use the spices below
• For homemade Cajun seasoning: 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 to 1/2 teaspoon cayenne pepper
• Optional garnish: chopped fresh parsley

How to Make this

1. If using homemade Cajun seasoning, mix 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 to 1/2 teaspoon cayenne pepper in a small bowl to make 2 tablespoons total.

2. Pat 1 1/2 pounds boneless skinless chicken breasts dry and toss with 2 tablespoons Cajun seasoning until evenly coated.

3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter melts and foams.

4. Add the seasoned chicken pieces in a single layer and brown for 3 to 4 minutes, stirring once, until lightly seared but not cooked through; remove chicken to a plate.

5. In the same skillet, add 1 medium diced yellow onion and 1 diced green bell pepper; cook 3 to 4 minutes until softened, then add 2 cloves minced garlic and cook 30 seconds more.

6. Stir in 1 cup rinsed long grain white rice and cook 1 to 2 minutes to toast slightly and coat with oil and aromatics.

7. Add 1 (1
4.5 ounce) can diced tomatoes with juices and 2 cups low sodium chicken broth, scrape up any browned bits from the bottom, return the chicken and any juices to the skillet, and bring to a simmer.

8. Reduce heat to low, cover the skillet, and simmer gently for about 18 to 20 minutes until the rice is tender and the chicken reaches 165°F internal temperature.

9. Remove from heat and let rest, covered, for 5 minutes; fluff rice with a fork, taste and adjust seasoning if needed.

10. Garnish with chopped fresh parsley if desired and serve hot.

Equipment Needed

1. Large heavy skillet with lid
2. Cutting board
3. Chef or utility knife
4. Small mixing bowl (for Cajun seasoning)
5. Measuring spoons and measuring cups
6. Liquid measuring cup (for broth)
7. Wooden spoon or heatproof spatula
8. Tongs or slotted spoon
9. Fork for fluffing rice
10. Instant read thermometer

FAQ

Cajun Chicken & Rice Skillet Recipe Substitutions and Variations

• Chicken breasts: shrimp, turkey breast, or firm tofu (use extra-firm, press and cube)
• Long grain white rice: brown rice (increase liquid and cook time), jasmine rice, or cauliflower rice (add near end and cook briefly)
• Low sodium chicken broth: vegetable broth, water with 1 teaspoon bouillon, or diluted clam juice for a seafood twist
• Butter: ghee, more olive oil, or a neutral oil like avocado oil

Pro Tips

– Brown the chicken in a single layer and resist the urge to crowd the pan. Good searing locks in juices and gives you those browned bits that add flavor to the rice. If your pan is small, brown in two batches.

– Toast the rinsed rice briefly with the onions and oil. That little step adds a nutty note and helps the grains stay separate instead of getting mushy.

– Keep an eye on liquid and heat in the final simmer. If the surface looks dry before the rice is tender, add a few tablespoons of hot broth, then recover and continue gently. Cook too hot and the rice will stick and cook unevenly.

– Let everything rest, covered, for 5 minutes after cooking. That rest time lets the rice finish steaming and the chicken juices redistribute. Taste after fluffing and only then adjust salt, pepper, or a squeeze of lemon for brightness.