This One-Pot Cajun Chicken and Rice is a weeknight game-changer—packed with bold, smoky Cajun flavors and ready in just 30 minutes.
The combination of juicy chicken, tender rice, and sautéed vegetables makes it a complete, satisfying meal without extra side dishes.
Nutrition-wise, it’s high in protein from lean chicken, fiber-rich from rice and veggies, and relatively low in saturated fat thanks to the light use of oil and butter.
The optional mango or pineapple topping adds a refreshing burst of natural sweetness while boosting vitamin C and antioxidants.
Because everything cooks in one skillet, cleanup is minimal, making it perfect for busy nights or easy meal prep.
Quick, hearty, and nourishing, this dish brings restaurant-level flavor to the comfort of your kitchen.
Must-Have Tools for Perfect Results
Lodge Cast Iron Skillet
Ensures even heat distribution for browning chicken perfectly and finishing the rice without hotspots. A kitchen workhorse, ideal for searing, sautéing, and oven-to-table serving.
OXO Good Grips Chef’s Knife
Essential for chopping chicken, veggies, and fruit with precision. Its ergonomic grip and sharp blade make prep faster and safer, great for daily cooking.
Cuisinart Fine Mesh Strainer
Perfect for rinsing rice before cooking to remove excess starch. Also handy for washing fruits, draining canned goods, or straining sauces.
Pyrex Glass Measuring Cup Set
Accurate measuring of broth and seasonings is key to perfect rice texture. Heat-safe and versatile for mixing, microwaving, and storing liquids.
All-Clad Silicone-Tipped Tongs
Ideal for flipping chicken during browning and serving portions neatly. Gentle on cookware and useful for grilling, roasting, or tossing salads.
Smoky Cajun Chicken & Rice Skillet
Equipment
- 1 Large Skillet
- 1 Chef’s Knife
- 1 cutting board
- 1 Measuring Cup
- 1 Mixing Spoon
Ingredients
For the Chicken:
- 4 pieces boneless skinless chicken breasts (or thighs)
- 1 teaspoon olive oil
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter
- 1 tablespoon honey
- 2 mangoes diced (optional)
- 1 handful fresh cilantro chopped
For the Rice:
- 1 tablespoon butter as needed
- 1 celery stalk thinly sliced
- 1 red bell pepper diced
- 1 teaspoon minced garlic
- 1 cup long-grain white rice uncooked
- 2 ¼ cups low-sodium chicken broth
- 1 tablespoon Cajun seasoning
Instructions
- Season the Chicken: Place the chicken breasts (or thighs) on a clean surface and pat them dry with paper towels to help the seasoning stick.Rub each piece lightly with olive oil, then generously coat all sides with Cajun seasoning. This quick step ensures deep flavor from the very first bite.
- Sear and Glaze the Chicken: Heat butter in a large skillet over medium heat until melted, then stir in the honey for a subtle sweetness. Add the seasoned chicken to the pan and sear each side for about 1–2 minutes until lightly golden. Remove the chicken and set aside; it will finish cooking with the rice later.
- Sauté the Vegetables: Without cleaning the pan (to keep all the delicious flavor), add sliced celery, diced bell pepper, and minced garlic. Cook for about 1 minute, stirring frequently, until the vegetables begin to soften and release their aroma. If the pan seems dry, add an extra tablespoon of butter.
- Toast the Rice and Spices: Stir the uncooked rice into the vegetables, letting it toast gently for 30–60 seconds. Mix in the Cajun seasoning, making sure every grain of rice is coated. This step enhances flavor and prevents the rice from becoming mushy.
- Add the Broth and Simmer: Pour in the chicken broth and stir well to combine. Increase the heat to bring the mixture to a boil, then reduce to medium-low for a steady simmer. This helps the rice absorb the flavors while cooking evenly.
- Return the Chicken and Cook Through: Nestle the seared chicken pieces back into the skillet, placing them on top of the rice. Cover with a lid and let everything cook together for 15–20 minutes, or until the rice is fluffy and the chicken reaches an internal temperature of 165°F.
- Garnish and Serve: Remove the lid and fluff the rice with a fork to release steam. Plate the chicken with generous scoops of rice, topping with diced mango (or pineapple, if preferred), freshly chopped cilantro, and lime wedges for brightness. Serve warm and enjoy your one-pan Cajun feast!
Notes
- Mango or pineapple adds a sweet contrast that balances the spice beautifully.
- Long-grain white rice works best because it stays fluffy without clumping.
- Chicken thighs stay juicier than chicken breasts if you prefer a richer bite.
- Rinsing rice before cooking removes excess starch and helps prevent stickiness.
- Fresh cilantro and lime brighten the dish, but parsley can be used as a substitute.
- Use low-sodium broth to better control the seasoning and saltiness.
- The recipe scales easily for meal prep—just double the ingredients.
Chef’s Secrets for Foolproof Results
The secret to this dish lies in layering flavors.
Start by searing the chicken to develop golden caramelization, which adds depth to the finished meal.
Toasting the rice before adding liquid is another pro tip—it locks in texture and enhances the nutty flavor of the grains.
Be patient during simmering and avoid lifting the lid too often, as steam is essential for evenly cooked rice.
Finally, balance is key: Cajun seasoning brings heat and spice, while honey and fruit add sweetness, giving you a restaurant-quality dish made right at home.
Serving Suggestions for Every Occasion
This one-pot Cajun chicken and rice is versatile enough for both weeknight dinners and casual gatherings.
Serve it family-style straight from the skillet for a rustic feel, or plate individual portions with a scoop of mango salsa and a sprinkle of fresh cilantro.
It pairs wonderfully with a simple green salad, roasted vegetables, or warm crusty bread.
For a refreshing contrast, serve with a chilled sparkling water infused with citrus or a crisp white wine like Sauvignon Blanc. The flavors are bold but flexible, making it a crowd-pleasing centerpiece.
Storage Tips for Lasting Freshness
Leftovers store beautifully, making this dish meal-prep friendly. Allow the chicken and rice to cool completely before transferring to an airtight container.
Refrigerated, it will keep well for 3–4 days without losing flavor.
To reheat, sprinkle a tablespoon of water or broth over the rice to restore moisture, then warm gently in a skillet or microwave.
For longer storage, portion into freezer-safe containers and freeze for up to 2 months.
Thaw overnight in the fridge before reheating for best results.
Frequently Asked Questions with Helpful Answers
1. Can I use brown rice instead of white?
Yes, but cooking time will increase by about 15–20 minutes, and you may need to add extra broth to fully cook the rice. The result will be heartier and slightly chewier.
2. What’s the best substitute for mango?
Pineapple works wonderfully, offering the same sweet-acidic balance. Store-bought mango or pineapple salsa is also a great shortcut for busy nights.
3. How do I make this recipe spicier?
Add extra Cajun seasoning, or stir in a pinch of cayenne pepper or chili flakes when toasting the rice. Adjust to your personal spice tolerance.
4. Can I make this recipe dairy-free?
Absolutely! Replace the butter with olive oil or a dairy-free butter alternative. The flavor will remain delicious while keeping it fully dairy-free.
5. Is this recipe good for meal prep?
Yes, it’s excellent for meal prep. The chicken and rice reheat well without drying out, and the flavors actually deepen after sitting overnight in the fridge.
This recipe has been adapted and simplified from the original version by lecremedelacrumb. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
