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Cajun Chicken and Rice Skillet
A Cajun-inspired chicken and rice skillet with tender chicken, the holy trinity, tomatoes, and fluffy rice.
RECIPE AT A GLANCE
15
min
Active Time
45
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing the chicken first adds flavor. Finishing it with the rice keeps everything juicy and easy.
Quick Fixes
Rice underdone: add broth and cook covered a few more minutes.
Chicken done early: remove it and return at the end.
Ingredients
Protein
Vegetables
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• ½ cup frozen peas or sliced scallions (optional)
Seasoning
• 1 tablespoon Cajun seasoning, divided
• ½ teaspoon smoked paprika
Pasta & Grains
Sauce
• 1¾ cups low-sodium chicken broth
Topping
How to Make It
1
Pat chicken dry and season with 2 teaspoons Cajun seasoning and smoked paprika.
2
Heat olive oil in a large skillet with a lid over medium-high heat. Sear chicken for 3 to 4 minutes per side, then transfer to a plate.
3
Add onion, bell pepper, and celery to the skillet. Cook for 4 to 5 minutes, then stir in garlic and remaining Cajun seasoning.
4
Stir in rinsed rice, diced tomatoes, and chicken broth. Nestle the chicken and any juices back into the skillet.
5
Cover, reduce heat to low, and simmer for 22 to 25 minutes, until rice is tender and chicken reaches 165°F.
6
Rest covered for 5 minutes, then fluff the rice. Add peas or scallions if using and serve with lemon or hot sauce.
Store
Store up to 4 days.
Reheat
Reheat in the microwave or stovetop.
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10
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15
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Avo's Tip
Keep the simmer gentle once the rice goes in so the bottom does not scorch before the rice is tender.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken breast?
Yes. Chicken thighs stay juicier, but chicken breast works if you avoid overcooking it.
Can I add sausage?
Yes. Brown sliced andouille before the chicken for extra smoky flavor.
Can I make this ahead?
Yes. It reheats well with a splash of broth to loosen the rice.
Cajun Chicken and Rice Skillet
Ingredients
—
—
1½ lb boneless skinless chicken thighs, cut into large chunks
—
—
1 small yellow onion, diced
—
—
1 green bell pepper, diced
—
—
1 celery stalk, diced
—
—
3 cloves garlic, minced
—
—
1 tablespoon olive oil
—
—
1 cup long-grain white rice, rinsed
—
—
1 can diced tomatoes, 14.5 oz, undrained
—
—
1¾ cups low-sodium chicken broth
—
—
1 tablespoon Cajun seasoning, divided
—
—
½ teaspoon smoked paprika
—
—
½ cup frozen peas or sliced scallions (optional)
—
—
Lemon wedges or hot sauce, for serving
Instructions
1
Pat chicken dry and season with 2 teaspoons Cajun seasoning and smoked paprika.
2
Heat olive oil in a large skillet with a lid over medium-high heat. Sear chicken for 3 to 4 minutes per side, then transfer to a plate.
3
Add onion, bell pepper, and celery to the skillet. Cook for 4 to 5 minutes, then stir in garlic and remaining Cajun seasoning.
4
Stir in rinsed rice, diced tomatoes, and chicken broth. Nestle the chicken and any juices back into the skillet.
5
Cover, reduce heat to low, and simmer for 22 to 25 minutes, until rice is tender and chicken reaches 165°F.
6
Rest covered for 5 minutes, then fluff the rice. Add peas or scallions if using and serve with lemon or hot sauce.
15
min
active
45
min
total
4
servings
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