Name: Cajun Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 2 large boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons Cajun seasoning; 1 tablespoon olive oil; 1 small onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 cup long-grain white rice, uncooked; 2 cups low-sodium chicken broth; 1 (14.5 oz) can diced tomatoes, with juices; Salt and black pepper, to taste; Optional: ½ teaspoon smoked paprika; Optional: ½ cup frozen peas or corn

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Cajun Chicken and Rice is the recipe I turn to when dinner needs to happen fast — and still feel like something real.

I’m Amanda, and this site is built for women like me: tired, juggling too much, and still trying to feed our people well. This dish? It’s one pot, no fancy steps, and full of the bold, warm flavors I grew up on.

It saves me when nothing else will. And if tonight’s one of those nights — let it save you too.

Why This Cajun Chicken and Rice Works

It’s a full dinner in one pot

Let’s start with the obvious: fewer dishes, less stress. This Cajun Chicken and Rice cooks entirely in one pan — chicken, rice, veggies, and all. No juggling saucepans. No post-dinner cleanup dread. Just one skillet and a whole lot of flavor.

Family-approved with customizable heat

The beauty of Cajun seasoning is its boldness — but you’re still in control. You can keep it mild for the kids or kick it up with smoked paprika for the spice-lovers in your house. It’s flavorful without being fiery (unless you want it that way).

Great for budget or meal prep

This recipe checks all the boxes for busy weeks: simple ingredients, affordable cuts of chicken, and pantry staples like rice and broth. Plus, it reheats beautifully. We often pair it with a side of Baked Chicken Bites for lunches or snack plates later in the week.

Flavor that hits every note

You’ll get the savory punch from garlic and onion, the brightness of tomatoes, the sweet crunch of bell peppers, and that warm spice from Cajun seasoning. If you’ve ever tried Green Chili Chicken Enchilada Casserole, you’ll know what we mean by “layers of flavor” — and this recipe brings it, fast.

Ingredients for Cajun Chicken and Rice

Pantry & fridge staples

You probably have most of these on hand already — which makes this a weeknight winner:

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup long-grain white rice, uncooked
2 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes, with juices
Salt and black pepper, to taste

For a great technique on how to cut chicken quickly and evenly, check out this diced chicken breast recipe. It’s packed with helpful prep tips!

Optional additions for variety

These aren’t required, but they add a little something extra when you want it:

½ teaspoon smoked paprika (adds depth and a warm, smoky note)
½ cup frozen peas or corn (adds color and a touch of sweetness)

Ingredient swaps for dietary needs

Use brown rice instead of white — just extend cooking time and add extra broth
Make it vegetarian with tofu or chickpeas
Swap chicken for shrimp or chicken sausage (fully cooked)

If you love bold and cheesy casseroles, this Chicken Bacon Ranch Tater Tot Casserole might also be right up your alley — different vibe, same comforting power.

How to Make It Step-by-Step

1. Season the chicken

Chicken tossed with Cajun seasoning for Cajun Chicken and Rice

Toss the bite-sized chicken pieces with the Cajun seasoning until they’re fully coated. Let it sit for a few minutes to absorb the spices — this helps build flavor from the first bite of your Cajun Chicken and Rice.

2. Sear the chicken

Cajun Chicken and Rice begins by browning seasoned chicken

In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chicken and sear for about 5–6 minutes, flipping once, until browned on all sides. Remove it and set it aside — it will finish cooking with the rice in the Cajun Chicken and Rice mixture.

3. Sauté veggies

Onions and peppers soften for Cajun Chicken and Rice base

In the same pot, add a little more oil if needed. Toss in the diced onion, red bell pepper, and green bell pepper. Sauté for 3–4 minutes until softened and fragrant. This step gives your Cajun Chicken and Rice its colorful base and aromatic depth.

4. Stir in the garlic

Garlic adds depth to Cajun Chicken and Rice

Add the minced garlic and stir for one more minute. Garlic is the backbone of any great Cajun Chicken and Rice dish — just a quick cook here keeps it sweet, not bitter.

5. Add rice and coat

Rice stirred with veggies for Cajun Chicken and Rice

Pour in the uncooked rice and stir to coat it in the oil and veggies. This toasting step is a quiet secret to perfect Cajun Chicken and Rice — it prevents mush and adds nutty flavor.

6. Add broth and tomatoes

Cajun Chicken and Rice simmering in broth and tomatoes

Pour in the chicken broth and the can of diced tomatoes (with juices). Stir well to combine. These liquids create the rich, steamy base that cooks the rice and melds every bite of your Cajun Chicken and Rice into something craveable.

7. Return chicken, bring to boil

Adding chicken back to Cajun Chicken and Rice

Nestle the browned chicken back into the pot. Bring everything to a gentle boil over medium heat. This is where your Cajun Chicken and Rice starts to come together as one hearty, one-pot wonder.

8. Simmer and cover

Cajun Chicken and Rice simmering covered on stove

Lower the heat, cover the pot, and simmer for 18–20 minutes. The rice should absorb most of the liquid and become tender. Let the Cajun Chicken and Rice rest after cooking to finish steaming and release moisture evenly.

9. Fluff and garnish

Cajun Chicken and Rice served on a rustic plate

Remove from heat and let sit for 5 minutes. Fluff with a fork, sprinkle with chopped parsley or green onions, and serve. Every bite of this Chicken and Rice should feel bold, comforting, and just a little bit fiery.

Why Cajun Chicken and Rice Tastes So Good

Cajun seasoning meets savory depth

This dish starts with bold Cajun spices — paprika, garlic, thyme, cayenne — layered over tender chicken. The heat is warm, not overwhelming, especially if you balance it with just a splash of tomato or broth.

Juicy chicken, fluffy rice

By browning the chicken first and then finishing it in the pot, you lock in moisture without drying it out. Meanwhile, the rice absorbs every drop of seasoned broth, creating that soft, steamy bite you crave from great Cajun Chicken and Rice.

One-pot magic (steam + flavor lock)

Everything simmers together, which means nothing is bland. The rice doesn’t just sit with the chicken — it becomes the chicken. That’s the beauty of one-pot meals. A similar trick is used in this Garlic Parmesan Chicken Pasta — another go-to when you want rich flavor and easy cleanup.

Tomato and broth blend just right

Diced tomatoes mellow the spice and brighten the dish. Chicken broth adds salt and body. Together, they give the rice a base that tastes like it simmered for hours (spoiler: it didn’t).

Optional veggies boost without fuss

Toss in frozen peas or corn? No problem. They warm up in the final minutes and make the dish feel more complete — especially for picky eaters.

Secret weapon: paprika

Whether it’s in your Cajun seasoning or added separately, paprika adds subtle smokiness and color. If you’ve ever tried the Smoked Chicken Breast, you know what a game-changer that little spice can be.

Easy Variations for Real Life

Make it vegetarian or pescatarian

Swap the chicken for chickpeas, tofu, or peeled shrimp. Shrimp cooks faster — just add it in the last 5 minutes of simmering so it doesn’t overcook.

Low-carb version? Try this.

Replace the rice with cauliflower rice. Sauté it briefly before adding broth (use less liquid overall). Simmer uncovered, and skip the long steaming step.

Spice adjustments for kids

Mild Cajun seasoning exists — or make your own with paprika, garlic, thyme, and just a hint of cayenne. This makes Cajun Chicken and Rice doable even for sensitive palates.

Add-ins: corn, peas, okra

Frozen corn or peas stir in during the last few minutes. Okra is also a classic southern twist — just slice and sauté it with the onions and peppers.

Protein swaps: sausage or tofu

Fully cooked sausage adds smoky richness (especially andouille). Cube tofu and pan-sear it first to hold its shape. You’ll find similar techniques in this Chicken Cordon Bleu Casserole where the protein is pre-cooked but full of flavor.

Meal prep & freezer notes

It stores beautifully! Portion it into containers for 3–4 days of lunches, or freeze for up to a month. Just add a splash of broth when reheating to restore that steamy, just-cooked texture.

Common Mistakes (and How to Avoid Them)

Don’t overseason too early

If your Cajun spice blend is salty, go light on additional salt. Taste before serving — not while cooking — since the flavors concentrate as they simmer.

Skipping the sauté = flat flavor

It’s tempting to toss everything in the pot and walk away, but sautéing those veggies and garlic adds depth. It’s what turns plain rice into Cajun Chicken and Rice worth remembering.

Wrong rice = gummy texture

This recipe is built for long-grain white rice. Short grain tends to clump. Brown rice works too, but it needs more broth and simmer time — at least 35–40 minutes.

Not letting it rest = sticky mess

After simmering, give it 5 minutes off heat before fluffing. This lets excess steam release and the rice finish cooking gently. (A tip you’ll also see in the method for Baked Pesto Chicken — resting time matters!)

FAQ About Cajun Chicken and Rice

What to serve with Cajun Chicken and Rice?

This one-pot dish can hold its own, but if you want extras, think simple: a crisp green salad with vinaigrette, cornbread, or roasted green beans. For something a little indulgent, pair it with this Cottage Cheese Buffalo Chicken Dip on the side — it’s spicy, creamy, and crowd-approved.

Is Cajun chicken and rice spicy?

It can be — but it doesn’t have to be. Most store-bought Cajun seasonings are medium-heat, but you can reduce the kick by making your own or choosing a mild version. The diced tomatoes help mellow it, and you can always stir in a spoonful of plain yogurt or sour cream before serving.

How to make Cajun chicken rice and gravy?

If you’re craving a saucier version, increase the broth by ½ cup and add 1 tablespoon of flour to the sautéed veggies before adding the liquid. Simmer uncovered a few extra minutes to thicken. This gives it a rich, spoonable texture — closer to a stew than a dry rice dish.

Can I use brown rice instead?

Yes — but it takes longer. Add an extra ½ cup of broth and increase the simmer time to about 35–40 minutes. Be patient, and keep the pot covered the whole time to lock in moisture.

How to make it dairy-free?

Good news: this dish is already naturally dairy-free! Just double-check your Cajun seasoning and broth labels to ensure they don’t contain hidden dairy (some bouillon bases do). For more dairy-free ideas, try this Cottage Cheese Chicken Salad — surprisingly rich and refreshing.

Look, dinner doesn’t have to be perfect. It doesn’t need microgreens or a fancy pan. Some nights, it just needs to come together fast, taste amazing, and feed the people you love. That’s exactly what this Cajun Chicken and Rice does. It’s cozy, dependable, and a little bit bold — just like the women who make it on tired Tuesday nights with laundry still spinning and school forms still unsigned.

If tonight’s one of those nights, let this recipe carry you through. You’re doing better than you think — and dinner’s already halfway done.

Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.