Go Back
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup long-grain white rice - 2 cups chicken broth - 1 medium onion, diced - 1 red bell pepper, diced - 1 green bell pepper, diced - 3 cloves garlic, minced For this dish, chicken thighs are the star. They stay juicy and cook well. I like using long-grain white rice. It absorbs flavors and cooks nicely. The vegetables add both color and crunch. Use fresh onion and bell peppers for the best taste. - 2 tablespoons Cajun seasoning - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste Cajun seasoning gives this dish its kick. It brings warmth and spice. Smoked paprika adds a nice depth to the flavor too. If you want more heat, toss in cayenne pepper. Always taste as you go to get it just right. - Fresh parsley, chopped for garnish - Additional toppings Fresh parsley makes a great garnish. It adds brightness and color. You could also add cheese, sour cream, or avocado for extra flavor. These toppings can make your meal even more special. {{ingredient_image_1}} First, I heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Next, I add 1 pound of diced chicken thighs. I season the chicken with salt, pepper, 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. I cook the chicken until it turns brown and is fully cooked, about 6-8 minutes. Once done, I remove the chicken from the skillet and set it aside. In the same skillet, I add 1 medium diced onion and 1 diced red bell pepper along with 1 diced green bell pepper. I sauté the veggies for about 5 minutes until they are tender. Then, I add 3 minced cloves of garlic and cook for 1 more minute. The garlic adds a nice flavor to the dish. Next, I stir in 1 cup of long-grain white rice and cook it for 1-2 minutes. This step helps the rice soak up the flavors from the skillet. After that, I pour in 2 cups of chicken broth and 1 can of undrained diced tomatoes. I stir everything well and bring it to a simmer. I then reduce the heat to low. I add 1 cup of frozen corn and return the cooked chicken to the skillet. I cover it and let it simmer for about 20 minutes, or until the rice is tender and absorbs the liquid. After that, I fluff the rice with a fork and check the seasoning, adjusting if needed. Lastly, I let it sit for 5 minutes before serving. - To ensure tender chicken, cut it into bite-sized pieces. This helps it cook evenly. Season well with salt and spices before cooking. Sear it until browned for great flavor. - For perfect rice texture, use long-grain white rice. Rinse it before cooking to remove excess starch. This prevents clumping. Stir the rice gently when adding broth to keep it fluffy. - Adjust the spice level easily by changing the cayenne pepper. Add less for milder heat or more for a kick. You can also use a different Cajun blend. - To add more veggies, try adding zucchini or mushrooms. You can also mix in some spinach for added nutrients. This makes the dish colorful and healthy. - For the best sides, serve this dish with a fresh salad or crusty bread. Both options balance the meal's flavors. - Garnish with fresh parsley for a pop of color. You can also add a squeeze of lime for extra brightness. Serve with hot sauce on the side for those who love more heat. Pro Tips Use Quality Chicken: Choosing fresh, high-quality chicken thighs will enhance the flavor and texture of your dish. Adjust the Spice: Feel free to modify the amount of cayenne pepper to suit your heat preference; start with less and add more if desired. Resting Time: Letting the dish sit for a few minutes after cooking allows the flavors to meld together beautifully. Garnish for Freshness: Adding fresh parsley not only adds a pop of color but also a burst of freshness to balance the spices. {{image_2}} You can switch the chicken with other proteins. Shrimp is a great choice. It cooks fast and adds a nice flavor. You might also try pork or beef for a twist. If you want a vegetarian option, use firm tofu. It soaks up the spices well and gives a nice texture. If you want to change the base, rice is not the only option. Quinoa works well too. It adds protein and a nutty taste. Cauliflower rice is a good low-carb choice. It cooks fast and absorbs the spices nicely. Just remember to adjust the cooking time. You can mix up the spices to change the flavor. Try using Creole spices for a different taste. You can also add herbs like thyme or oregano. For a kick, toss in some jalapeños or hot sauce. Each change makes the dish unique and fun to explore! Store leftovers in an airtight container. This keeps them fresh and safe. Place the chicken rice skillet in the fridge within two hours of cooking. It will stay good for about 3 to 4 days. Always check for any off smells or changes in texture before eating. For longer storage, freeze the dish. Let it cool completely before packing. Use freezer-safe containers or bags to prevent freezer burn. Label each bag with the date. You can freeze it for up to 3 months. To reheat, thaw overnight in the fridge. Then, warm it in a skillet over medium heat until heated through. Add a splash of broth if it seems dry. Get creative with your leftovers! You can make a spicy chicken burrito by wrapping it in a tortilla. You could also create a zesty chicken salad by mixing it with greens and a tangy dressing. Another fun idea is to make a rice bowl topped with avocado and salsa. Transforming this dish keeps meals exciting and reduces waste! Yes, you can use brown rice. However, it needs more time to cook. Brown rice usually takes about 40-45 minutes, while white rice cooks in about 20 minutes. This longer time will change the texture too. Brown rice is chewier and has a nuttier flavor. White rice is softer and fluffier. If you do not have Cajun seasoning, you can use other spices. Try a mix of paprika, garlic powder, and onion powder. You can also add thyme and oregano for extra flavor. To make your own Cajun seasoning, mix: - 1 tablespoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon cayenne pepper (or more for heat) Yes, this dish is gluten-free if you use gluten-free chicken broth. Avoid any flour-based ingredients. Check your Cajun seasoning too, as some brands may add gluten. Using fresh, whole ingredients helps keep the dish safe for a gluten-free diet. This blog post covers the key ingredients for a tasty dish, step-by-step cooking instructions, and useful tips. You learned how to combine chicken, rice, and vegetables, along with Cajun seasoning for flavor. We also discussed variations, storage tips, and answers to common questions. Now it’s time to cook and enjoy your meal. Experiment with flavors and have fun! Happy cooking!

Spicy Cajun Chicken Rice Skillet

A flavorful one-pan dish featuring chicken thighs, rice, and a blend of Cajun spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust for spice preference)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup frozen corn
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken thighs and season with salt, pepper, Cajun seasoning, smoked paprika, and cayenne pepper. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the diced onion and bell peppers. Sauté for about 5 minutes, until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the rice and cook for 1-2 minutes, allowing the rice to absorb some of the flavors.
  • Pour in the chicken broth and diced tomatoes (with juice), stirring to combine. Bring to a simmer, then reduce the heat to low.
  • Add the frozen corn and return the cooked chicken to the skillet. Cover and let simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
  • Fluff the rice with a fork and taste for seasoning, adjusting if necessary.
  • Remove from heat and let sit for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Adjust cayenne pepper for desired spice level.
Keyword Cajun, chicken, one-pan meal, rice, skillet