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This One Pot Cajun Chicken and Rice is a vibrant, flavorful weeknight winner that combines bold Cajun spices with tender chicken and fluffy rice — all in just 30 minutes.
Packed with high-quality lean protein from chicken and nutrient-rich vegetables like bell peppers and celery, it’s a wholesome dish that fuels your body without weighing you down.
The recipe is rich in vitamins A and C, provides a good source of fiber, and remains relatively low in saturated fat thanks to minimal oil and butter use.
The sweet, juicy addition of mango or pineapple perfectly balances the savory heat, creating a delightful flavor contrast.
Because it’s made in a single skillet, cleanup is quick, making it ideal for busy schedules, meal prepping, or family dinners.
With its satisfying texture, balanced nutrition, and minimal fuss, this dish easily earns a place in your weekly rotation.
Must-Have Tools for Perfect Results
Lodge Cast Iron Skillet
Perfect for searing chicken to golden perfection and evenly cooking rice, a heavy-duty cast iron skillet retains heat exceptionally well and lasts for decades with proper care.
OXO Good Grips Silicone Spatula
Ideal for stirring vegetables, folding rice, and scraping every bit of flavor from the pan without damaging the surface. Heat-resistant and dishwasher-safe for easy cleanup.
Cuisinart Chef’s Knife
A sharp, well-balanced knife ensures effortless slicing of chicken, bell peppers, and celery, making prep faster and safer.
Pyrex Glass Measuring Cup
Essential for accurately measuring chicken broth and rice, with heat-resistant glass that can handle hot liquids straight from the stove.
Instant-Read Digital Meat Thermometer
Ensures chicken is perfectly cooked and juicy by checking internal temperature quickly and accurately.
Healthy One Pan Cajun Chicken and Rice Meal Prep
Equipment
- 1 Large Cast Iron Skillet
- 1 silicone spatula
- 1 Chef’s knife
- 1 Glass Measuring Cup
- 1 Digital Meat Thermometer
Ingredients
For the Chicken:
- 4 pieces boneless skinless chicken breasts (or thighs)
- 1 teaspoon olive oil
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter
- 1 tablespoon honey
- 2 mangoes diced (optional)
- 1 handful fresh cilantro chopped
For the Rice:
- 1 tablespoon butter as needed
- 1 celery stalk thinly sliced
- 1 red bell pepper diced
- 1 teaspoon minced garlic
- 1 cup long-grain white rice uncooked
- 2 ¼ cups low-sodium chicken broth
- 1 tablespoon Cajun seasoning
Instructions
- Prepare and Season the Chicken: Place the chicken breasts (or thighs) on a clean cutting board. Pat them completely dry with paper towels — this helps the seasoning stick and allows for better browning later. Drizzle the olive oil over the chicken, rubbing it in with your hands or a brush to lightly coat all sides. Sprinkle the Cajun seasoning evenly over the meat, turning each piece so both sides are fully covered. This initial seasoning step locks in flavor and gives the chicken its signature spicy kick.
- Create a Honey-Butter Base: Set a large, heavy-bottomed skillet (preferably cast iron) over medium heat. Add the butter and allow it to melt until it’s foamy and fragrant, about 30 seconds. Stir in the honey, blending it with the butter to create a glossy, slightly sweet coating. This mixture will caramelize on the chicken, giving it a golden crust and a hint of sweetness that balances the Cajun spices.
- Sear the Chicken for Flavor: Carefully lay the seasoned chicken pieces in the skillet, making sure not to overcrowd the pan (cook in batches if needed). Let them sear undisturbed for 1–2 minutes per side, just until they develop a rich golden-brown crust. The goal here isn’t to cook them through, but to seal in the juices and deepen the flavor.Once both sides are browned, transfer the chicken to a plate and set aside.
- Sauté the Vegetables: Using the same skillet, add the sliced celery, diced bell pepper, and minced garlic directly into the flavorful drippings left behind from the chicken.If the pan looks dry, melt an extra tablespoon of butter before adding the vegetables. Sauté for about 1 minute, just until the vegetables begin to soften and the garlic becomes fragrant. These vegetables not only add flavor but also provide a tender, colorful base for the rice.
- Toast the Rice and Seasonings: Pour the uncooked long-grain white rice into the skillet with the vegetables. Stir gently to coat each grain in the butter and vegetable mixture — this light toasting enhances the rice’s nutty flavor and helps it cook evenly. Sprinkle in the Cajun seasoning, stirring again so the spices are evenly distributed throughout the rice and vegetables.
- Add Broth and Simmer: Carefully pour the chicken broth into the skillet, stirring to combine and loosen any browned bits from the bottom of the pan (those bits are pure flavor!). Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer.
- Cook Chicken and Rice Together: Return the seared chicken pieces to the skillet, placing them directly on top of the rice mixture. The steam and moisture from the simmering rice will help finish cooking the chicken while infusing it with flavor. Cover the skillet with a tight-fitting lid and let the dish cook for 15–20 minutes. Avoid lifting the lid during this time — keeping the steam trapped ensures fluffy rice and tender chicken.
- Check for Doneness: After 15 minutes, lift the lid and check the rice. The grains should be tender, and most of the liquid should be absorbed. Use an instant-read thermometer to check the chicken — it should reach an internal temperature of 165°F (74°C).If the rice is still firm or there’s too much liquid, cover and cook for another 2–3 minutes.
- Add Fresh and Sweet Finishing Touches: Once everything is cooked, fluff the rice gently with a fork to separate the grains. Top the dish with diced mango (or pineapple, if preferred) for a burst of sweetness. Sprinkle freshly chopped cilantro over the top for a fresh, herbaceous lift.
- Serve and Enjoy: Serve the chicken directly from the skillet for a rustic, family-style presentation.Offer lime wedges on the side for squeezing over each serving, adding a bright, zesty kick that ties all the flavors together. This dish pairs beautifully with a simple side salad or steamed greens for a complete meal.
Notes
- Using chicken thighs instead of breasts offers more moisture and richer flavor.
- Adjust Cajun seasoning to taste—start with less if you prefer mild spice.
- Mango or pineapple adds a sweet contrast; canned salsa can be a quick alternative.
- Make sure to rinse rice before cooking to remove excess starch for fluffier results.
- Use a heavy-bottomed skillet or cast iron pan to prevent sticking and ensure even cooking.
- Avoid lifting the lid while simmering to trap steam and cook rice perfectly.
- Leftovers reheat well, but add a splash of broth or water to revive the rice’s moisture.
Chef’s Secrets to Flavor Perfection
The key to this dish’s irresistible taste lies in the balance of bold Cajun spices with a subtle sweetness from honey and fruit.
Searing the chicken first not only locks in juiciness but creates flavorful browned bits that infuse the entire dish.
Don’t rush the sautéing of vegetables; a quick stir develops sweetness and softens them just enough without losing their vibrant crunch.
Using homemade Cajun seasoning or a quality store-bought mix ensures your flavors are bright and authentic.
Lastly, letting the rice cook undisturbed is crucial—resisting the urge to lift the lid traps steam that makes the rice tender and fluffy, while finishing the chicken to juicy perfection.
Serving Suggestions for Best Pairings
This Cajun chicken and rice meal shines as a standalone dish, but pairing it with fresh, crisp sides enhances the experience.
Consider serving alongside a simple green salad tossed with lemon vinaigrette or steamed vegetables like broccoli or green beans for added texture and nutrients.
Lime wedges on the side brighten every bite with zesty acidity.
For a heartier meal, cornbread or crusty French bread complements the spicy, savory flavors well.
And don’t forget a cold beverage—an ice-cold sparkling water with lime or a light beer pairs perfectly with the smoky Cajun notes.
Storage Tips to Keep It Fresh
Store leftover Cajun chicken and rice in an airtight container and refrigerate within two hours of cooking to maintain freshness.
It will keep well for 3 to 4 days in the fridge. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
When reheating, add a splash of chicken broth or water to loosen the rice and prevent dryness, heating gently on the stove or in the microwave until warmed through.
Avoid reheating multiple times to maintain the best texture and flavor.
Frequently Asked Questions About Recipe
1. Can I use brown rice instead of white rice?
Yes! Brown rice can be used but requires a longer cooking time and more liquid. It’s best to partially cook the brown rice separately before combining it with the chicken and vegetables.
2. What’s the best way to make Cajun seasoning at home?
A simple Cajun blend includes paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Adjust spice levels to your preference for mild or fiery heat.
3. Can I make this recipe in an Instant Pot?
Absolutely! Sear the chicken using the sauté function, then add the vegetables, rice, seasoning, and broth. Cook on high pressure for about 8 minutes, followed by a natural release.
4. How can I make this dish spicier?
Add extra cayenne pepper to your Cajun seasoning or include sliced jalapeños when sautéing the vegetables. A dash of hot sauce at the end also amps up the heat.
5. Is this recipe freezer-friendly?
Yes, it freezes well! Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or microwave.
This recipe is inspired by lecremedelacrumb and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
