Name: One-Pot Cajun Chicken and Rice Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons olive oil; 2 teaspoons Cajun seasoning, divided; 1 medium yellow onion, diced; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 3 cloves garlic cloves, minced; 1.25 cups long grain white rice, rinsed; 2.5 cups chicken broth, low sodium; 1 cup diced tomatoes, canned, undrained; 0.75 teaspoon salt, or to taste; 0.5 teaspoon black pepper, freshly ground; 2 stalks green onions, sliced, for garnish

A hearty one-pot meal with Cajun-spiced chicken, bell peppers, and rice cooked together for a flavorful and easy dinner.

This one-pot Cajun chicken and rice skillet combines tender chicken thighs with aromatic spices, bell peppers, and rice for a comforting and flavorful dish that comes together quickly with minimal cleanup.

Prep: 15 min · Cook: 35 min · Rest / additional: 0 min · Total: 50 min

Cuisine: American · Course: Dinner

Ingredients

Serves: –+

boneless skinless chicken thighs 1.5 pounds — cut into bite-sized pieces
olive oil 2 tablespoons
Cajun seasoning 2 teaspoons — divided
yellow onion 1 medium — diced
red bell pepper 1 medium — diced
green bell pepper 1 medium — diced
garlic cloves 3 cloves — minced
long grain white rice 1.25 cups — rinsed
chicken broth 2.5 cups — low sodium
diced tomatoes 1 cup — canned, undrained
salt 0.75 teaspoon — or to taste
black pepper 0.5 teaspoon — freshly ground
green onions 2 stalks — sliced, for garnish

Method

50 minsPrint

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Toss chicken pieces with 1 teaspoon of Cajun seasoning. Add chicken to the skillet and cook until browned on all sides, about 4-5 minutes, stirring occasionally. Remove chicken and set aside.
In the same skillet, add diced onion, red and green bell peppers. Cook until softened, about 4 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in rinsed rice and cook for 1 minute, stirring to coat rice with oil and vegetables.
Add chicken broth, diced tomatoes with juices, remaining 1 teaspoon Cajun seasoning, salt, and black pepper. Stir well to combine.
Return the browned chicken pieces to the skillet, submerging them slightly in the liquid.
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
Remove from heat and let stand covered for 5 minutes.
Fluff rice with a fork, garnish with sliced green onions, and serve hot.

Table of Contents hide

1 Tips and substitutions

2 Storage and reheating

3 Frequently asked questions

3.1 Can I use brown rice instead of white rice?

3.2 How do I adjust spice levels?

3.3 Can I make this dish gluten-free?

Tips and substitutions

Use bone-in chicken thighs if preferred; adjust cooking time accordingly.
For a spicier dish, add cayenne pepper or hot sauce to taste.
You can substitute white rice with brown rice but increase cooking time and liquid accordingly.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a microwave or on the stovetop until steaming hot.