One Pan Cajun Chicken is a flavorful take on classic chicken and rice, featuring well-seared chicken thighs, colorful peppers and onions, and savory Cajun seasoning. This dish builds deep flavor through simple seasoning and straightforward technique, and because it’s cooked in a single pan, cleanup is quick and easy. The recipe can be scaled up in a larger skillet or pot to serve more people.
This recipe highlights the smoky, spicy notes of Cajun seasoning balanced with sweet bell peppers and aromatic garlic. It’s ideal for weeknight dinners, meal prep, or when you want a comforting, satisfying one-pan meal that reheats well. Below you’ll find ingredients, step-by-step instructions, and helpful tips to get great results every time.
One-pan meals are convenient and efficient. If you enjoy simple recipes like this one, you may also like other one-pot bowls that combine protein, vegetables, and starch into a single skillet. The method below focuses on developing flavor in stages: searing the chicken, sautéing the vegetables, toasting the rice, then simmering everything together so the rice absorbs the seasoned broth and the chicken finishes cooking perfectly.
Ingredients
- Boneless skinless chicken thighs
- Avocado oil (or another high smoke point oil)
- Cajun seasoning
- Onion
- Bell peppers (any color: red, green, yellow, orange)
- White rice (such as basmati or long grain)
- Chicken stock or broth
- Tomato paste
- Garlic
- Parsley or cilantro for garnish
See the recipe card below for ingredient quantities and nutrition details.
Instructions
Step 1 – Season the chicken: Place the chicken thighs in a large bowl and sprinkle with 1–2 tablespoons of Cajun seasoning. Drizzle with 1 tablespoon of oil and toss to coat evenly. Avocado oil is a great choice for its high smoke point, but any neutral oil will work.
Step 2 – Prep the vegetables: Chop the bell peppers and onion into roughly 1-inch pieces. Mince the garlic (one large clove is typical; add more if you love garlic). Any combination of bell pepper colors is fine—use what you have on hand.
Hint: Preheat a large skillet over medium-high heat for a few minutes so it’s nicely hot before searing. A cast iron skillet works particularly well for getting a good crust on the chicken.
Step 3 – Sear the chicken: Add about 1 tablespoon of oil to the hot skillet. When the oil begins to shimmer, add the chicken and sear without moving it for 3–5 minutes per side until a deep, golden crust forms. The goal is flavor from the sear, not to cook the chicken through at this stage. Remove the chicken and set aside.
Step 4 – Sauté the peppers and onions: Use the fat left in the pan to sauté the chopped peppers and onion for about 7–10 minutes, until they soften and begin to get color. This step builds depth and sweetness that balances the Cajun spice. If the pan looks dry, add a little more oil.
Step 5 – Toast the rice: Add the rice to the skillet and stir to combine with the sautéed vegetables. Toast the rice for 1–2 minutes until it takes on a little color—this develops a nutty flavor and helps the grains stay separate. Make a small well in the center, add the minced garlic and sauté briefly until fragrant. Stir in the tomato paste, then pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low—about the temperature you’d use when cooking rice.
Return the seared chicken to the pan and tuck in a bay leaf if using. Arrange the chicken so the top edges are not fully submerged in liquid; leaving some of the seared surface exposed preserves texture.
Final step – Cover the skillet and let everything simmer gently until the rice is tender and most of the liquid has been absorbed. This usually takes about 18–20 minutes, though it can take up to 30 minutes depending on your stovetop and pan. Once done, remove the bay leaf, sprinkle chopped parsley or cilantro over the top, and serve.
One Pan Cajun Chicken makes a flavorful, satisfying weeknight meal and reheats well for lunches or leftovers. The combination of seared chicken, sweet peppers, and seasoned rice is versatile—adjust the heat and herbs to suit your preferences.
This recipe is part of a collection of simple, flavorful meals intended for busy cooks who still want delicious results. It’s flexible, forgiving, and easy to scale.
Substitutions
- Chicken breast – You can substitute boneless skinless chicken breasts; reduce sear time to avoid overcooking.
- Pork chops – Use thicker pork chops instead of chicken thighs; adjust searing and simmering times accordingly so the pork cooks through without drying out.
Variations
- Spicy – Add a teaspoon (or to taste) of red pepper flakes or cayenne with the Cajun seasoning for extra heat.
- Italian-style – Swap Cajun seasoning for Italian seasoning and omit the bay leaf for a different flavor profile that pairs well with tomatoes and basil.
Equipment
A large heavy skillet such as a 12-inch cast iron pan works best for searing and simmering in one vessel. A sharp chef’s knife for chopping and a sturdy spatula or spoon for stirring are also useful. Use a lidded skillet so you can cover the pan while the rice finishes cooking.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. You can also freeze portions for up to three months; thaw overnight in the fridge before reheating.
Reheating
Oven method: Preheat the oven to 375°F (190°C). Place the Cajun chicken and rice in an oven-safe dish, cover with foil, and heat 25–30 minutes or until hot throughout. You can also reheat individual portions in the microwave, adding a splash of broth or water to prevent drying.
Other Recipes to Enjoy
Try other easy, flavorful dishes such as air-fried vegetables wrapped in bacon, pressure-cooker braised chicken, or smoked sausages on the grill. These recipes complement the bold flavors of Cajun chicken and rice and are great additions to a weekly rotation.
One Pan Cajun Chicken and Rice
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Ingredients
- 1 Pound Boneless Skinless Chicken Thighs
- 2 Tablespoons Avocado Oil Divided
- 1-2 Tablespoons Cajun Seasoning
- 1 Medium Onion
- 1 Medium Red Pepper
- 1 Cup White Rice I used basmati
- 1 1/4 Cups Chicken Broth
- 2 Tablespoons Tomato Paste
- 2 Cloves Chopped Garlic
- 1 Bay Leaf
Instructions
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Place chicken thighs in a bowl and coat with about a tablespoon of avocado oil. Add Cajun seasoning and toss to coat well.
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Preheat a skillet over medium-high heat. Add about a tablespoon of oil to the skillet and adjust heat until the oil is shimmering. A hot pan gives a better sear and more flavor.
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Add the chicken to the pan and sear about 3–5 minutes per side until a deep golden crust forms.
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While the chicken sears, cut the peppers and onion into 1-inch pieces.
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Once the chicken is seared, remove and set aside. Add the peppers and onions to the skillet and sauté until softened with some color, about 7–8 minutes.
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Rinse one cup of rice under cold water to remove excess starch if desired; this helps prevent clumping.
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Add the rice to the pan with the vegetables and toast for 1–2 minutes. Make a small well in the center, add the garlic and sauté until fragrant.
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Stir in the tomato paste and chicken broth, then return the chicken to the pan. Keep the tops of the chicken exposed to preserve some of the seared texture.
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Lower the heat to a medium-low simmer, cover, and cook about 18–20 minutes or until the rice is tender and the liquid is absorbed.
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Serves 2–3.
Nutrition
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