Name: One‑Pot Cajun Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon olive oil; 1 teaspoon Cajun seasoning; ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; 1 tablespoon olive oil (for rice); 1 small yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 garlic cloves, minced; 1 teaspoon Cajun seasoning; ½ teaspoon salt; ½ teaspoon red pepper flakes (optional); 1 cup long grain white rice, rinsed and drained; 1¾ cups low-sodium chicken broth; 1 tablespoon tomato paste; ½ teaspoon dried thyme; Fresh parsley, chopped for garnish

It started with a scent. Warm paprika, sizzling garlic, and the deep savory smell of browning chicken. That aroma filled the air the first time this recipe came together in a hand-me-down Dutch oven on a rainy night.

Since then, it’s been my go-to for when dinner needs to be quick, satisfying, and something that feeds everyone without complaints.

With only one pot to wash and no fussy prep, this one-pot Cajun chicken and rice became more than a dinner recipe. It became a keeper.

Why You’ll Love This One-Pot Cajun Chicken and Rice

• It’s a full meal cooked in a single pot

• Packed with spicy, smoky flavor from classic Cajun spices

• The rice soaks up every bit of chicken flavor

• Ready in under an hour with simple ingredients

• Leftovers reheat beautifully and taste even better the next day

One-Pot Cajun Chicken and Rice Ingredients

For the chicken:

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon Cajun seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

For the rice:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon Cajun seasoning
• ½ teaspoon salt
• ½ teaspoon crushed red pepper flakes (optional)
• 1 cup long grain white rice, rinsed and drained
• 1¾ cups low-sodium chicken broth
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• Fresh parsley, chopped for garnish

Use the freshest vegetables for bold flavor and vibrant color. Chicken thighs work best, but breasts can be used if preferred. Make sure your Cajun seasoning doesn’t contain added salt if you’re watching sodium.

How to Make One-Pot Cajun Chicken and Rice

Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the chicken, Cajun seasoning, garlic powder, paprika, salt, and pepper. Cook 5 to 7 minutes until browned on all sides. Transfer to a plate.
In the same pot, add another tablespoon of olive oil. Add onion and bell peppers and sauté for 3 to 4 minutes until slightly softened.
Stir in the garlic, red pepper flakes, tomato paste, and thyme. Cook for 1 minute to bring out the flavors.
Add the rinsed rice, stirring to coat in the spices. Pour in the chicken broth and bring to a gentle boil. Nestle the cooked chicken back into the rice.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Turn off heat and let sit (still covered) for another 10 minutes. Fluff the rice gently before serving. Garnish with fresh parsley.

You can find another great dinner idea in this easy One Pan Chicken and Rice Bake recipe that shares the same comfort-food simplicity.

Serving Suggestions for Cajun Chicken and Rice Recipes

This one-pot wonder is satisfying all on its own, but it also pairs beautifully with a few simple sides:

• A side of steamed green beans or sautéed zucchini balances the spice

• Fresh avocado slices add a creamy contrast

• A wedge of cornbread brings sweetness to balance the heat

• For a crunch factor, serve with a chopped romaine salad dressed lightly with olive oil and lemon

• Leftovers are excellent inside a tortilla as a wrap or spooned into a baked sweet potato

Don’t forget to serve with lemon wedges. A little squeeze over the top adds brightness that ties everything together.

Cajun Chicken and Rice Variations and Customizations

• Swap chicken thighs for boneless skinless breasts if preferred

• Use brown rice for a fiber-rich version (add ½ cup more broth and extend cooking time by 10–15 minutes)

• Add a splash of heavy cream during the final five minutes for a Cajun chicken and rice with cream sauce

• Mix in sliced okra, corn, or black beans for added texture and nutrition

• Want more heat? Add an extra pinch of cayenne or a few dashes of your favorite hot sauce to the broth

For another chicken dish loaded with flavor, try the Boneless Skinless Chicken Thighs recipe that cooks up juicy every time.

Storage and Reheating Tips for Cajun Chicken and Rice

Let leftovers cool to room temperature before transferring to airtight containers.

Refrigerate for up to 4 days.

To reheat, place in a skillet with a splash of chicken broth or water. Cover and warm over low heat, stirring occasionally until heated through.

Microwaving works well too. Add a spoonful of broth and cover loosely to keep the rice moist.

To freeze, divide into single portions and store in freezer-safe bags or containers for up to 2 months.

If you’re planning meals ahead, this recipe holds up just as well as this Chicken Scampi with Garlic Parmesan Rice.

Pro Tips for Perfect One-Pot Cajun Chicken and Rice

• Always rinse the rice to remove surface starch which can make the dish gummy

• Don’t lift the lid while the rice is cooking. Steam is key to fluffy grains

• For the boldest flavor, toast the tomato paste for 1 minute before adding the broth

• Adjust Cajun spice levels to your preference. Start small, then taste and build

• Want crispy chicken bits? Sear the chicken well before removing it from the pan

A heavy pot like a Dutch oven keeps the heat even and helps prevent scorching. If you love efficient recipes that pack in flavor, this one belongs in your regular rotation.

Common Mistakes to Avoid with Cajun Chicken and Rice Skillet Recipes

• Skipping the rice rinse. This can lead to sticky, overcooked grains

• Overcooking the chicken. Browning it too long can dry it out before it finishes in the rice

• Using quick-cook or instant rice. It becomes mushy and won’t absorb flavor the same way

• Adding too much Cajun seasoning too early. Some blends contain salt, so taste before adding more

• Stirring during cooking. Resist the urge so steam can work its magic

Want more inspiration for hands-off cooking? This Slow Cooker Street Corn Chicken delivers incredible flavor with minimal effort.

Final Thoughts on Spicy Cajun Chicken Meal

This one-pot Cajun chicken and rice is more than just a recipe, it’s the kind of meal that satisfies every craving without requiring fancy ingredients or hours in the kitchen. If you’re looking for something hearty, bold, and budget-friendly, it’s time to put this dish on your dinner rotation.

Loved this recipe? Don’t forget to pin it for later and share it with someone who loves bold flavors and easy clean-up dinners.

FAQs About One-Pot Cajun Chicken and Rice

What is Cajun seasoning made of?

Cajun seasoning is a blend of spices typically including paprika, garlic powder, onion powder, black pepper, cayenne, oregano, and thyme. Some store-bought blends also add salt, so check the label if you’re controlling sodium.

Can I use chicken thighs instead of breasts for Cajun chicken and rice?

Yes, chicken thighs are ideal for this recipe. They stay juicy and flavorful through the cooking process, making them perfect for one-pot Cajun chicken and rice recipes.

How spicy is Cajun chicken and rice?

That depends on your Cajun seasoning blend. Most have a moderate kick, but you can adjust the heat by using less seasoning or omitting red pepper flakes. For spice lovers, add extra cayenne or hot sauce.

What can I serve with Cajun chicken and rice?

Fresh greens, avocado, crusty bread, or a tangy slaw make great sides. A cold glass of iced tea or lemonade also pairs nicely with the spicy Cajun chicken and rice skillet.