Cajun Chicken with Rice
This cajun chicken with rice is delicious, aromatic, and bursting with cajun flavors. Made in one skillet, on the stovetop, in as little as 45 minutes.
About this recipe
I love this recipe because it lets me get lunch on the table in no time.
Cajun spice is a blend made with wonderful aromatic flavors of onion, garlic, and oregano. This spice mix is easily found in any supermarket on the spice rack, but can also be easily made at home. Chances are you probably already have all the spices and herbs needed to make this blend. And, I have given you my blend below in the recipe card.
This dish is easier than most others because it gets done in one pan and using simple pantry staples. I’m using basmati rice and it works great if you soak it for 20 to 30 minutes. I’m using boneless chicken breast because it’s easier to eat with rice. And yet, you can also use chicken breast or bone-in chicken thighs.
Ingredients and Substitutes
- Chicken – I am using chicken thighs, and yet you can certainly use chicken breast. To preventing drying out, I recommend you brown it for just a minute on each side.
- Rice – Today, I have basmati rice, but you can certainly use any other rice. If you choose a different kind of rice, make sure to check the liquid recommendations on the package.
- Olive oil – I like to use a good quality olive oil for maximum flavor.
- Butter – I like a little butter in this dish to enhance its flavor. Cajun butter chicken is absolutely delicious.
- Seasoning – I have put salt and pepper as optional because cajun seasoning also has salt in it. In fact, if you buy ready-to-use cajun spice, you might want to check on how much salt is in there.
Step by step instructions
Marinate chicken
- Combine the cajun spice with the brown sugar, salt, and pepper – set aside.
- Clean, pat dry the chicken pieces.
- Generously sprinkle the chicken on both sides with the prepared cajun spice (see video).
- Let marinate for 30 mins up to 8 hours in the fridge.
Prepare rice
- Wash and soak the rice for 30 minutes. Then, drain and set aside.
- In a skillet, on medium-heat, add 1 tbsp oil and 1 tbsp butter.
- Add the chicken pieces and cook on both sides for 2 minutes each.
- Remove the chicken from the pan – keep warm.
- Add the remaining oil and butter.
- Saute onions and garlic until onions are translucent.
- Then, add the rice – saute for 2 minutes.
- Next, add the cajun spice, and tomato paste – saute 30 seconds.
- Add the chicken broth and season with salt and pepper.
- Return the chicken back to the pan.
- Add the cream and cilantro.
- Bring to a boil. As soon as it comes to a boil – reduce heat to a minimum.
- Cover and cook on low for 20 minutes.
- Once the 20 minutes are done – keep it covered for another 15 minutes if possible – this will help all the excess moisture dry out.
- Open the pan and fluff the rice.
- Sprinkle with more chopped cilantro.
Frequently asked questions
This cajun chicken will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
Absolutely, you can add up to 1 cup chopped carrots, peas, or potatoes just as we did in my vegetable rice pilaf. Just make sure they are diced small so they cook the same time as the rice.
Yes, you can replace the cream with coconut milk just as we did in my coconut turmeric rice.
Yes, you can certainly use brown rice as I did in my chicken and rice skillet. If you use brown rice, check the package directions to adjust water and cooking time.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Cajun Chicken with Rice
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Video
Ingredients
For the chicken
- 4 tbsp Cajun spice
- 1 tbsp Brown sugar
- ¼ tsp Pepper
- ¼ tsp Salt
- 6 Chicken thighs
Rice
- 2 tbsp Olive oil
- 2 tbsp Butter (unsalted)
- ½ cup Onions (finely chopped)
- 1 tsp Garlic (sliced)
- 1 cup Rice (basmati or similar, soaked and drained)
- 1 tbsp Cajun spice
- 1 tbsp Tomato paste
- 1 cup Chicken broth
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ cup Cream (fresh 15%)
- ¼ cup Cilantro (chopped (or parsley))
Instructions
marinate chicken
- Combine the cajun spice with the brown sugar, salt, and pepper – set aside.
- Clean, pat dry the chicken pieces.
- Generously sprinkle the chicken on both sides with the prepared cajun spice. (see video)
- Let marinate for 30 mins up to 8 hours in the fridge.
Prepare rice
- Wash and soak the rice for 30 minutes. Then, drain and set aside.
- In a skillet, on medium-heat, add 1 tbsp oil and 1 tbsp butter.
- Add the chicken pieces and cook on both sides for 2 minutes each.
- Remove the chicken from the pan – keep warm.
- Add the remaining oil and butter.
- Saute onions and garlic until onions are translucent.
- Then, add the rice – saute for 2 minutes.
- Next, add the cajun spice, and tomato paste – saute 30 seconds.
- Add the chicken broth and season with salt and pepper.
- Return the chicken back to the pan.
- Add the cream and cilantro.
- Bring to a boil. As soon as it comes to a boil – reduce heat to a minimum.
- Cover and cook on low for 20 minutes.
- Once the 20 minutes are done – keep it covered for another 15 minutes if possible – this will help all the excess moisture dry out.
- Open the pan and fluff the rice.
- Sprinkle with more chopped cilantro.
Recipe Notes & Tips
Homemade cajun spice
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1/2 tsp Red chili flakes
- 1 tbsp Cayenne powder
- 1 tbsp Paprika, smoked
- 1/2 tsp Pepper
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1/2 tsp Salt
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
The flavors in this recipe are amazing!! My husband loves how good it tastes and I love that it’s one pan! A favorite!
Thank you so much, Pam. I am so happy your family enjoyed it. Thanks for the feedback