One Pot Cajun Chicken and Rice

Why You’ll Love This Recipe

I love this recipe because everything cooks in one pot, which makes dinner simple and convenient. The chicken turns tender and flavorful while the rice absorbs all the delicious Cajun spices and broth. I also like how easy it is to customize the spice level depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cajun Chicken

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil

Cajun Spice Rice

• 1 1/2 cups long-grain white rice
• 1 small yellow onion, diced
• 1/3 cup red bell pepper, diced
• 1/3 cup green bell pepper, diced
• 1 small Roma tomato, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 3 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• Fresh parsley for garnish

Directions

I season the chicken thighs with Cajun seasoning, smoked paprika, salt, and black pepper.

In a large pot or cast iron skillet, I heat the olive oil over medium-high heat and sear the chicken thighs on both sides until golden brown. I remove the chicken and set it aside since it will finish cooking later.

In the same pot, I sauté the diced onion, bell peppers, tomato, and minced garlic until softened and fragrant.

I stir in the rice, Cajun seasoning, tomato paste, dried thyme, smoked paprika, salt, and pepper. I cook everything for 2 to 3 minutes to lightly toast the rice and spices.

Next, I pour in the chicken broth and stir to combine all the ingredients.

I nestle the seared chicken thighs back into the pot, reduce the heat to low, and cover the pot.

I let everything simmer for 20 to 25 minutes, until the rice becomes tender and the chicken is fully cooked. I make sure the chicken reaches an internal temperature of 165°F (74°C).

Before serving, I garnish the dish with fresh parsley.

Servings and timing

This recipe makes 4 servings.

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add sliced sausage for an even heartier meal. For extra heat, I like adding cayenne pepper or diced jalapeños. I can also swap chicken thighs for chicken breasts if I want a leaner version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm the rice and chicken in a skillet over low heat with a splash of broth to keep the rice moist. I can also microwave individual portions until heated through.

This dish also freezes well for up to 2 months when stored in freezer-safe containers.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, I can use boneless chicken thighs or breasts. I just adjust the cooking time because boneless cuts cook faster.

Why should I rinse the rice first?

I rinse the rice to remove excess starch, which helps create fluffier rice instead of sticky rice.

Can I make this recipe less spicy?

Yes, I simply reduce the amount of Cajun seasoning to match my preferred spice level.

What type of rice works best?

I like using long-grain white rice because it stays fluffy and absorbs the flavors well.

Can I add more vegetables?

Yes, I can easily add celery, corn, mushrooms, or even spinach for extra texture and flavor.

Conclusion

This one pot Cajun chicken and rice is one of my favorite comfort meals because it is rich, satisfying, and packed with bold seasoning. I love how the chicken, vegetables, and rice cook together to create a flavorful dinner that feels both easy and comforting.