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Smoky Cajun Chicken & Rice Skillet

Jessica T. Brown
A one-pot Cajun chicken and rice skillet bursting with smoky spice, tender veggies, and juicy chicken.
Finished with fresh herbs and optional mango for a touch of sweetness—easy, nutritious, and perfect for weeknight dinners
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Cajun-Inspired
Servings 40

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.