Spicy Cajun Chicken Rice Skillet (Printable)

Chicken and Cajun spices blend with rice in a zesty, robust skillet for comforting, spicy flavors.

# What You'll Need:

→ Main ingredients

01 - 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 1 cup long-grain white rice, rinsed
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, chopped
06 - 2 cloves garlic, minced
07 - 1 can (14.5 ounces) diced tomatoes, drained
08 - 2 cups low-sodium chicken broth

→ Cajun seasoning

09 - 1 tablespoon Cajun seasoning blend
10 - 0.5 teaspoon smoked paprika
11 - 0.25 teaspoon cayenne pepper
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon dried oregano
14 - 0.75 teaspoon salt
15 - 0.5 teaspoon ground black pepper

# Method:

01 - Season chicken pieces thoroughly with Cajun seasoning blend, paprika, cayenne, thyme, oregano, salt, and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned.
03 - Add diced onion, green bell pepper, and minced garlic to the pan. Cook for 3 to 4 minutes until vegetables are softened.
04 - Stir in rinsed rice and drained diced tomatoes, mixing evenly with the chicken and vegetables.
05 - Pour chicken broth into the skillet, bring to a boil, then reduce heat to low. Cover and cook for 18 to 20 minutes, until the rice is tender and liquid is absorbed.
06 - Check seasoning, adjust salt and pepper if needed. Fluff rice gently and serve hot.

# Expert Advice:

01 -
  • Easy one-pan cleanup
  • Perfectly spiced and customizable heat
  • Balanced protein and carb meal in under 45 minutes
  • Uses thawed or fresh chicken breasts for total flexibility
02 -
  • Loaded with protein for filling weeknight meals
  • Naturally dairy free and easy to make gluten free
  • Cajun seasoning gives bold flavor with simple pantry spices
03 -
  • Letting the rice rest undisturbed once cooked keeps the grains fluffy and prevents mush
  • Resist stirring while the rice is cooking so the texture stays just right
  • For deeper browning use a cast iron pan The crusty bits at the bottom are cook’s treat

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