Cajun Chicken and Rice Recipe – Easy One-Pan Meal Ready in 30 Minutes

You know what’s better than a delicious dinner? A delicious dinner that only dirties one pan. This Cajun Chicken and Rice is that rare unicorn of a recipe—it’s packed with flavor, legitimately satisfying, and when you’re done eating, cleanup takes about 30 seconds.

I threw this together one night when I had exactly zero energy for anything complicated but still wanted real food. Turns out, when you let chicken and rice cook together in one skillet with Cajun spices and colorful peppers, something magical happens. The rice soaks up all those spices and chicken juices, the peppers get sweet and tender, and you end up with a complete meal that tastes way fancier than the effort you put in.

This has become my default “I need dinner now” recipe, and I’m betting it’ll become yours too.

Why You’ll Love This Recipe

One pan. Seriously, just one – Everything cooks together in the same skillet. Chicken, rice, vegetables—it all happens in one place. When dinner’s over, you’ve got one pan to wash. This is the kind of efficiency we all need in our lives.

Flavor that doesn’t quit – Cajun seasoning brings that bold, smoky, slightly spicy vibe that makes every bite interesting. The rice cooks right in all those flavorful juices, so nothing goes to waste.

Juicy chicken every time – Because the chicken stays in the pan while the rice cooks, it stays moist and tender. No dry, overcooked chicken breast here—just perfectly seasoned, juicy meat.

Colorful and complete – You’ve got protein, carbs, and vegetables all in one dish. It’s a balanced meal that actually looks as good as it tastes. Those bell peppers aren’t just pretty—they add sweetness and crunch.

Budget-friendly – This uses simple, affordable ingredients you probably already have. Chicken, rice, peppers, and spices—nothing exotic or expensive required.

Weeknight hero – From start to finish, you’re looking at about 30 minutes. That includes prep time. It’s faster than most takeout and way more satisfying.

What Makes This Cajun-Style?

Alright, quick lesson: Cajun cooking comes from Louisiana, and it’s all about bold, robust flavors. Think paprika, cayenne, garlic, onion, and herbs like thyme and oregano. It’s got a bit of heat, a lot of depth, and that smoky, earthy quality that makes you want to keep eating.

The beauty of Cajun seasoning is how it transforms simple ingredients. Chicken breast on its own? Fine. Chicken breast with Cajun spices? Suddenly interesting. Rice cooked in water? Boring. Rice cooked with Cajun chicken and vegetables? Game changer.

Traditional Cajun dishes often involve the “holy trinity” of vegetables—onions, celery, and bell peppers—which we’re using here in the form of colorful bell peppers. They add sweetness and texture that balances out the spice.

And here’s the thing: Cajun food doesn’t have to be blow-your-head-off spicy. You control the heat level with how much cayenne you use. This recipe has a moderate kick that most people love, but you can always dial it up or down.

Ingredients with Key Notes

For the Cajun Seasoning:

• 2 tsp paprika – Adds color and mild sweetness
• 1 tsp garlic powder – Essential for that savory base
• 1 tsp onion powder – Builds depth
• 1 tsp dried oregano – Brings herbal notes
• 1 tsp dried thyme – Classic Cajun herb
• 1/2 tsp cayenne pepper – Controls the heat; adjust to taste
• 1/2 tsp black pepper – For extra bite
• 1 tsp salt – Brings everything together

Pro tip: Make a bigger batch of this seasoning and keep it in a jar. Use it on everything—shrimp, pork, roasted vegetables, you name it.

For the Chicken:

• 1.5 lbs chicken breast (2-3 large breasts) – You can also use thighs if you prefer
• 2 tbsp olive oil – For searing
• Cajun seasoning (from above) – Reserve some for the rice

For the Rice and Vegetables:

• 1.5 cups long-grain white rice – Jasmine or basmati work great
• 2.5 cups chicken broth – This is key for flavor; don’t use water
• 1 red bell pepper (diced) – Adds sweetness and color
• 1 green bell pepper (diced) – Classic Cajun trinity vegetable
• 1 yellow bell pepper (diced) – Optional but makes it extra colorful
• 1 small onion (diced) – Builds the flavor base
• 3 cloves garlic (minced) – Because more garlic is always better
• 1 can diced tomatoes (14.5 oz, drained) – Adds acidity and moisture
• 2 tbsp butter – Makes everything richer
• Fresh parsley for garnish – Brightens it up at the end

Step-by-Step Instructions

Making the Cajun Seasoning Blend

First things first—let’s make that seasoning. In a small bowl, mix together your paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Give it a good stir until everything’s evenly combined.

This makes about 3 tablespoons total. You’ll use most of it on the chicken, and reserve about a tablespoon for seasoning the rice later.

Cooking the Chicken

Pat your chicken breasts dry with paper towels. This helps them get a better sear. Season both sides generously with your Cajun spice blend. Don’t be shy—you want that flavor on there.

Heat your olive oil in a large, deep skillet or wide pan over medium-high heat. Once it’s hot and shimmering, add your chicken breasts. Let them cook undisturbed for about 5-6 minutes on the first side. You want a nice golden-brown crust forming.

Flip them and cook for another 4-5 minutes on the second side. The chicken doesn’t need to be fully cooked at this point—it’ll finish cooking with the rice. You just want a good sear and some color.

Remove the chicken from the pan and set it aside on a plate. Don’t worry about any bits stuck to the pan—those are flavor gold.

Preparing the Rice and Vegetables

In the same pan (see, told you—one pan), add your butter. Once it melts, toss in your diced onion and bell peppers. Sauté them for about 3-4 minutes until they start to soften. The onions should be translucent and the peppers should have a little color on them.

Add your minced garlic and cook for another minute. Your kitchen should smell amazing right about now.

Stir in your rice, making sure it gets coated in all that buttery, garlicky goodness. Let it toast for about a minute—this adds another layer of flavor.

Pour in your chicken broth and add the diced tomatoes. Sprinkle in that reserved tablespoon of Cajun seasoning. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor.

Bringing It All Together

Bring the liquid to a boil, then reduce the heat to low. Now nestle your seared chicken breasts right into the rice mixture. Spoon some of the rice and vegetables over the top of the chicken.

Cover the pan with a tight-fitting lid and let it simmer for about 20-25 minutes. Don’t peek! Lifting the lid releases steam and messes with the cooking time.

After 20-25 minutes, check to see if the rice is tender and the liquid is absorbed. The chicken should register 165°F on a meat thermometer if you want to check.

Once everything’s cooked, remove from heat and let it sit, covered, for about 5 minutes. This lets the rice finish steaming and the flavors settle.

Remove the chicken, slice it up, and arrange it back on top of the rice. Garnish with fresh parsley and you’re done.

Serving Suggestions

This dish is pretty complete on its own, but here are some ways to take it up a notch:

Add some greens – A side of sautéed spinach or a simple green salad balances out all that richness and adds freshness.

Cornbread on the side – Because Cajun food and cornbread are best friends. A warm slice with butter is perfection.

Hot sauce at the table – Keep a bottle of your favorite hot sauce nearby for anyone who wants extra heat. Louisiana hot sauce is traditional, but use whatever you like.

Squeeze of lime – A fresh squeeze of lime juice over the top right before eating adds brightness that cuts through the richness.

Top with avocado – Sliced avocado on top adds creaminess and helps cool down the spice if you went heavy on the cayenne.

Make it creamy – Stir in a splash of heavy cream or a dollop of sour cream at the end for a richer, creamier version.

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually get better as they sit, so this is great for meal prep. The rice will absorb more liquid as it sits, so you might want to add a splash of broth when reheating.

Freezer: This freezes surprisingly well for up to 3 months. Let it cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge before reheating.

Reheating: Microwave individual portions for 2-3 minutes, stirring halfway through. Add a tablespoon of water or broth to keep it from drying out. You can also reheat in a covered skillet over medium-low heat with a splash of liquid.

Meal prep tip: Make this on Sunday and portion it into containers for easy lunches throughout the week. It holds up really well and tastes just as good reheated.

One Pan, Zero Stress

Look, I’m not going to oversell this. It’s chicken and rice with some spices. But sometimes the simplest recipes are the ones you make over and over because they just work. This one delivers flavor, it’s easy to pull off, and cleanup is basically non-existent.

That’s the kind of cooking that actually fits into real life. No stress, no complicated techniques, just good food that comes together quickly.

Make it once and see for yourself.

Happy cooking!
Kip