This one pot cajun chicken and rice is a bold, flavorful dinner built in a single pot: seared chicken thighs finish cooking on top of spiced rice that soaks up broth, peppers, and tomato. The spices bloom in the pan, so the rice tastes like it simmered all afternoon.
It takes about fifteen minutes to prep, and most of the cooking is hands off. Searing the chicken first builds a browned base, the rice toasts in the seasoning, and everything finishes together under the lid. Here is how to get tender rice and juicy chicken every time.
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Why This Cajun Chicken and Rice Recipe Works
Searing the chicken skin side first renders fat and builds a deeply browned flavor in the bottom of the pot. The chicken does not need to cook through at that stage, because it finishes on top of the rice.
Toasting the rice with tomato paste and the seasonings for a few minutes coats each grain in flavor before the broth goes in. As it simmers, the rice absorbs the juices dripping from the chicken, and the pot stays full of flavor from start to finish.
Ingredients for Cajun Chicken and Rice
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Cajun seasoning, divided (adjust to taste)
- 2 teaspoons smoked paprika, divided
- 1/2 teaspoon salt, divided
- 3/4 teaspoon ground black pepper, divided
- 2 tablespoons olive oil
- 1 1/2 cups long-grain white rice
- 1 small yellow onion, diced
- 1/3 cup red bell pepper, diced
- 1/3 cup green bell pepper, diced
- 1 small roma tomato, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 tablespoon unsalted butter
- Chopped green onions or fresh parsley, for garnish
Cajun seasoning is already salty, so this version uses a smaller amount of added salt along with low-sodium broth. Taste at the end and adjust.
How to Make Cajun Chicken and Rice
1. Season the chicken.
Season the thighs on both sides with half of the Cajun seasoning, half of the smoked paprika, and a pinch of the salt and pepper.
2. Sear the chicken.
Heat the olive oil in a large pot over medium-high heat. Sear the thighs on both sides until golden brown, then move them to a plate. They do not need to be cooked through yet.
3. Soften the vegetables.
In the same pot, saute the onion, bell peppers, tomato, and garlic until softened.
4. Toast the rice.
Stir in the rice, tomato paste, thyme, and the remaining Cajun seasoning, smoked paprika, salt, and pepper. Cook for 2 to 3 minutes to toast the rice and spices.
5. Add the broth.
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot.
6. Add the chicken and simmer.
Set the seared thighs back on top of the rice, skin side up. Reduce the heat to low, cover the pot, and simmer for about 20 to 25 minutes, until the rice is tender and the chicken reaches 165 degrees F.
7. Finish.
Stir in the butter, let the pot stand covered for 5 minutes, and garnish with green onions or parsley.
How to Serve Cajun Chicken and Rice
Serve a thigh with a big scoop of rice straight from the pot, with a cool green salad or steamed vegetables to balance the heat. A squeeze of lemon and a few dashes of hot sauce make a nice finish at the table.
For more Cajun flavor, try our one pot Cajun chicken Alfredo, a quick creamy Cajun chicken pasta, the cozy crock pot cheesy chicken and rice, or the zesty one pot Mexican chicken and rice.
How to Store and Reheat Cajun Chicken and Rice
Refrigerate leftovers in an airtight container within two hours of cooking, or within one hour if the room is hot. They keep for 3 to 4 days.
Reheat in the microwave or in a skillet on the stovetop with a splash of chicken broth to keep the rice moist, until it is steaming hot at 165 degrees F.
Tips and Variations for Cajun Chicken and Rice
Chill cooked food promptly. The Purdue Extension guide to storing leftovers covers the two hour rule, how long leftovers keep, and reheating to 165 degrees F.
Adjust the heat by using more or less Cajun seasoning. Corn or peas are easy additions, and a splash of cream or a handful of cheese stirred in at the end makes the rice creamier.
Frequently Asked Questions About Cajun Chicken and Rice
Can I make cajun chicken and rice less spicy?
Yes. Use less Cajun seasoning and smoked paprika, then add heat at the table with hot sauce.
Can I use boneless chicken in cajun chicken and rice?
You can, but boneless pieces cook faster. Shorten the simmer time and check for 165 degrees F so the chicken does not dry out.
What should I serve with cajun chicken and rice?
A green salad, steamed broccoli, or cornbread works well alongside the spicy rice.
Why is my rice still hard?
The lid may not be tight, or the heat may be too high so the liquid cooked off. Keep the heat low, cover well, and add a splash of broth if needed.
Can I add other vegetables?
Yes. Corn and peas work well. Stir them in with the broth so they cook along with the rice.
One Pot Cajun Chicken and Rice
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp Cajun seasoning divided, adjust to taste
- 2 tsp smoked paprika divided
- ½ tsp salt divided
- ¾ tsp ground black pepper divided
- 2 tbsp olive oil
- 1 ½ cup long-grain white rice
- 1 small yellow onion diced
- ⅓ cup red bell pepper diced
- ⅓ cup green bell pepper diced
- 1 small roma tomato diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 3 cup low-sodium chicken broth
- 1 tsp dried thyme
- 1 tbsp unsalted butter
- chopped green onions or fresh parsley for garnish
Instructions
Cooking
- Season the thighs on both sides with half of the Cajun seasoning, half of the smoked paprika, and a pinch of salt and pepper.
- Heat the olive oil in a large pot over medium-high heat and sear the thighs on both sides until golden brown. Move them to a plate. They do not need to be cooked through.
- In the same pot, saute the onion, bell peppers, tomato, and garlic until softened.
- Stir in the rice, tomato paste, thyme, and the remaining Cajun seasoning, paprika, salt, and pepper. Cook for 2 to 3 minutes to toast the rice.
- Pour in the broth and stir, scraping up any browned bits.
- Set the thighs on top of the rice, skin side up. Reduce the heat to low, cover, and simmer for about 20 to 25 minutes, until the rice is tender and the chicken reaches 165 degrees F.
- Stir in the butter, let stand covered for 5 minutes, and garnish.
