One-Pan Cajun Chicken and Rice
Spicy, filling, and all in one pan—so dinner is done with less thinking.
When you’re tired and still need a real dinner, this is the kind of recipe that gets you there fast. It’s a one-pan Cajun chicken and rice skillet: familiar, filling, and made with pantry-friendly ingredients you probably already have. The chicken browns first, then the rice cooks right in the same pan so dinner feels bigger than the effort it takes. Expect bold, savory flavor with a little heat, but not a fussy process. If you want something comforting that doesn’t leave a sink full of dishes, this is a strong move for a weeknight when your brain is done for the day.
Ingredients
- 1.5 lb boneless, skinless chicken thighs — Cut into bite-size pieces
- 1.5 tbsp Cajun seasoning — Use a low-sodium blend if yours runs salty
- 1 tbsp olive oil
- 1 unit yellow onion — Diced
- 1 unit red bell pepper — Diced
- 3 unit garlic cloves — Minced
- 1.5 cup long-grain white rice — Rinse if you have time
- 2.5 cup chicken broth — Low-sodium works well
- 1 cup diced tomatoes — With juices
- 1 unit bay leaf
- 1 cup frozen peas — Optional, for color and extra veg
- 2 tbsp green onions — Sliced, for serving
Method
- 1 Toss the chicken with the Cajun seasoning. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes, just until the outside looks mostly cooked. Transfer it to a plate.
- 2 Add the onion and bell pepper to the same pan. Cook for 3 to 4 minutes, stirring up the browned bits, then stir in the garlic for 30 seconds.
- 3 Add the rice, broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
- 4 Stir the chicken and frozen peas back into the pan. Cover again and cook 5 to 7 minutes, until the rice is tender and the chicken is cooked through.
- 5 Turn off the heat, rest for 5 minutes, then fluff the rice. Remove the bay leaf and top with green onions before serving.
Variations
- Vegetarian swap — Skip the chicken and use 2 cups drained canned chickpeas instead; add them with the peas near the end so they stay intact.
- Faster swap — Use pre-cooked rotisserie chicken and stir it in with the peas during the last 3 minutes, which trims the cook time and keeps the pan count the same.
- Ingredient substitutions — Swap the bell pepper for frozen pepper strips, or use parsley instead of green onions if that’s what you have.
Notes
If the rice still looks a little firm, add 2 to 4 tbsp water, cover, and cook 3 to 5 minutes more. For the best texture, keep the lid on while the rice simmers. Leftovers reheat well with a splash of broth or water.
Equipment that helps
- Large deep skillet with lid — It gives the rice room to cook evenly while keeping the whole dinner in one pan.
- Wooden spoon — It helps scrape up the browned bits that build flavor into the rice.
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