One-Pan Cajun Chicken and Rice
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Omnivore
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (divided)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large bell pepper (any color), diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- Salt and black pepper to taste
- Fresh parsley or green onions for garnish
Instructions
- Step 1: Season the Chicken. Place your cubed chicken in a small bowl and toss it with 1 tablespoon of the Cajun seasoning, ensuring every piece is evenly coated. This initial seasoning ensures the meat is flavorful from the inside out.
- Step 2: Sear the Chicken. Heat the olive oil in a large skillet or deep pan over medium-high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes until browned on all sides. Remove the chicken from the pan and set it aside on a plate; it doesn’t need to be fully cooked yet.
- Step 3: Sauté the Aromatics. In the same pan, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Step 4: Toast the Rice. Add the rinsed rice to the pan with the vegetables. Stir for 1-2 minutes to lightly toast the grains. This step helps the rice stay fluffy and prevents it from becoming mushy during the simmering process.
- Step 5: Combine and Simmer. Stir in the chicken broth, diced tomatoes (with their juices), the remaining tablespoon of Cajun seasoning, and the seared chicken pieces. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 18-20 minutes.
- Step 6: Rest and Fluff. Once the liquid is absorbed and the rice is tender, turn off the heat. Let the pan sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and garnish with fresh parsley or sliced green onions before serving.