There’s something about the way spices mingle with tender chicken and fluffy rice that just hits differently. This Cajun Chicken and Rice Skillet Recipe delivers that comforting, bold flavor without hours in the kitchen, making it a go-to when you want something satisfying and quick.
Why You'll Love This Recipe
I've made this Cajun Chicken and Rice Skillet Recipe countless times, and it never fails to impress. It’s just the right amount of spicy, sweet, and savory — all in one pan, which makes cleanup a breeze too!
- One-Pan Wonder: You only need a single skillet to make this entire meal, saving time and dishes.
- Flavorful and Balanced: The Cajun spices bring warmth and depth, while mango adds a fresh, sweet contrast.
- Quick to Prepare: From start to finish, it takes about 35 minutes — perfect for busy weeknights.
- Customizable: Whether you prefer chicken thighs or tweaks like more veggies, it’s easy to make it your own.
Ingredients & Why They Work
This recipe shines because the ingredients complement each other beautifully. The Cajun seasoning flavors the chicken and rice, the mangoes bring freshness and a hint of sweetness, and simple pantry staples round out the stew-like skillet meal.
- Boneless skinless chicken breasts (or thighs): Thighs tend to be more forgiving and juicy, but breasts work perfectly and keep things lean.
- Olive oil: Helps the Cajun seasoning stick to the chicken and adds a subtle fruity base.
- Cajun seasoning: The star of the show for depth, spice, and aroma — homemade or store-bought works great.
- Butter: Adds richness and helps sauté vegetables to softness without losing moisture.
- Honey: Balances the spiciness with a touch of sweetness, enhancing the overall flavor complexity.
- Mangoes (optional): Adds a juicy, tropical brightness that cuts through the spices beautifully.
- Cilantro: Freshens each bite with a lively herbaceous kick that pairs especially well with the Cajun spices.
- Celery: Gives a subtle crunch and an aromatic base when sautéed.
- Bell pepper: Adds sweetness and color; red peppers are my favorite for their natural vibrancy.
- Minced garlic: Infuses a warm, pungent base note that enhances everything.
- Long grain white rice: Absorbs all those beautiful flavors and stays fluffy when cooked right.
- Chicken broth: Keeps the rice moist and savory without overpowering the spice profile.
Make It Your Way
One thing I love about this Cajun Chicken and Rice Skillet Recipe is how easy it is to tweak it to fit different moods or diets. I often switch up the veggies or swap chicken breasts for thighs depending on what I have on hand.
- Variation: When I want more veggies, I toss in sliced zucchini or some corn kernels along with the bell peppers, and it adds lovely sweetness and texture.
- Make it spicy: If you’re craving more heat, add a pinch of cayenne pepper or use spicy Cajun seasoning — just watch the heat level carefully!
- Gluten-free: This recipe is naturally gluten-free if your Cajun seasoning and chicken broth are certified gluten-free.
- Simplify: Feel free to skip the mango topping if you can’t find fresh ones — a squeeze of lime and fresh herbs still brighten up the dish beautifully.
Step-by-Step: How I Make Cajun Chicken and Rice Skillet Recipe
Step 1: Seasoning the Chicken Just Right
I start by rubbing the chicken breasts all over with olive oil — this helps the Cajun spice mix stick perfectly. Then, I sprinkle the seasoning evenly on all sides. This simple step locks in flavor before the chicken even hits the pan.
Step 2: Browning the Chicken with Honey Butter Glaze
In a large skillet over medium heat, melt butter and stir in honey just as it melts. This sweet-butter combo caramelizes the chicken beautifully, so I sear each side for about 1-2 minutes until golden. Don’t worry about cooking through here — just get that lovely crust, then set the chicken aside.
Step 3: Building the Flavor Base with Veggies
Next, I sauté the celery, bell peppers, and garlic in the same pan. There’s usually enough butter left behind from the chicken to saute these, but if it looks dry, I add a tablespoon more. Just a minute or so softens them and lets those aromatics build the base flavor.
Step 4: Combining Rice and Broth to Simmer
Then I stir in the uncooked rice and a tablespoon of Cajun seasoning for a second layer of spice. Pouring in the chicken broth and bringing it all to a boil preps the rice to soak up that heat and seasoning perfectly.
Step 5: Simmering to Perfection
I reduce the heat to medium-low and nestle the chicken back into the pan, laying it right on top of the rice. Covering the skillet lets everything steam together for about 15-20 minutes. At this stage, the rice becomes tender, and the chicken finishes cooking through without drying out.
Step 6: The Finishing Touches
Once done, I fluff the rice gently with a fork and serve everything with a scoop of fresh diced mangoes and a sprinkle of chopped cilantro. A wedge of lime on the side is the perfect finishing touch for squeezing over, brightening each bite.
Top Tip
Having made this Cajun Chicken and Rice Skillet Recipe many times, a few tips really helped me nail the texture and flavor you’ll love every time.
- Don’t skip the honey butter sear: It creates a beautiful caramelized exterior that elevates the whole dish's depth.
- Use medium-low heat for simmering: Cooking the rice and chicken gently prevents the rice from turning mushy and the chicken from drying out.
- Fluff the rice carefully: Use a fork, not a spoon, to keep the grains separate and airy after cooking.
- Watch your liquids: If your broth evaporates too quickly, add a splash of water to ensure the rice cooks through without sticking.
How to Serve Cajun Chicken and Rice Skillet Recipe
Garnishes
I’m a sucker for fresh brightness, so I always top mine with chopped cilantro and a generous spoonful of diced mango. A lime wedge is non-negotiable — the tangy squeeze wakes up the flavors and adds a lovely zing.
Side Dishes
This skillet meal is pretty hearty on its own, so I usually keep sides simple — a crisp green salad or roasted vegetables like asparagus or broccoli complement it well without competing.
Creative Ways to Present
For a special dinner, try plating the chicken over a neat bed of rice, draping mango and cilantro artfully on top. I’ve also served it in pretty cast iron skillets straight out of the oven, which makes for a cozy, rustic presentation that guests always appreciate.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to an airtight container and refrigerate. It keeps wonderfully for 3-4 days, making for quick lunches or easy dinners the next day.
Freezing
I’ve frozen the cooked skillet leftovers in portions before, tightly wrapped and stored in freezer bags. It thaws nicely in the fridge overnight without losing much of the juicy texture or spicy flavor.
Reheating
To reheat, I pop the leftovers in a skillet over low heat with a splash of water or broth, covering it so the rice steams gently. This keeps the chicken tender and revives the fluffy texture of the rice without drying it out.
Frequently Asked Questions:
Absolutely! Chicken thighs actually stay juicier during cooking and add richer flavor, but breasts are great too if you want leaner meat.
No, mangoes are an optional topping that add sweetness and freshness, but you can skip them or substitute with pineapple, avocado, or just lime and cilantro.
It’s mildly spicy by default, thanks to the Cajun seasoning, but you can easily adjust the heat by adding more seasoning or cayenne, or dialing it back for a gentler flavor.
Yes! This recipe is naturally gluten-free as long as your Cajun seasoning and chicken broth don’t contain gluten ingredients. Always check labels to be sure.
Final Thoughts
This Cajun Chicken and Rice Skillet Recipe holds a special place in my kitchen for its blend of bold flavors and ease. Whether you’re cooking for family or just yourself, it’s the kind of meal that feels like a warm hug after a long day. Give it a try—it might just become your next weeknight favorite!
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Cajun Chicken and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Low Lactose
Description
This One Pot Cajun Chicken and Rice is a flavorful, easy-to-make meal perfect for busy weeknights. Tender chicken breasts are seasoned with Cajun spices, seared, then cooked with fragrant rice and veggies all in one skillet. Optional diced mango and fresh cilantro add a bright, fresh touch to this wholesome dish ready in 35 minutes.
Ingredients
Protein
- 4 boneless skinless chicken breasts (or chicken thighs)
Seasonings and Fats
- 1 teaspoon olive oil
- 2 teaspoons Cajun seasoning (for chicken)
- 2 tablespoons butter
- 1 tablespoon honey
- 1 tablespoon butter (as needed for sautéing)
- 1 tablespoon Cajun seasoning (for rice)
Produce
- 2 mangoes, diced (optional)
- Handful cilantro, chopped
- 1 celery stalk, thinly sliced
- 1 bell pepper, diced (red preferred)
- 1 teaspoon minced garlic
Grains and Liquids
- 1 cup long grain white rice (uncooked)
- 2 ¼ cups chicken broth (low sodium recommended)
Instructions
- Prepare the chicken: Rub olive oil all over the chicken breasts. Season evenly with 2 teaspoons Cajun seasoning on all sides.
- Brown the chicken: Heat 2 tablespoons butter in a large skillet over medium heat. When melted, stir in the honey. Add chicken to the skillet and brown for 1-2 minutes on each side to develop a golden crust. Transfer chicken to a plate and set aside.
- Sauté the vegetables: In the same skillet, add sliced celery, diced bell pepper, and minced garlic. Sauté for about 1 minute. If the pan is dry, add 1 tablespoon butter as needed for sautéing.
- Add rice and spices: Stir in the uncooked rice, 1 tablespoon Cajun seasoning, and chicken broth. Bring the mixture to a boil.
- Simmer with chicken: Reduce heat to medium-low to maintain a gentle simmer. Return the browned chicken breasts to the pan, placing them on top of the rice. Cover the skillet with a lid.
- Cook until done: Let the chicken and rice cook covered for 20 minutes, or until the chicken is cooked through (internal temperature 165°F) and the rice is tender.
- Finish and serve: Fluff the rice gently with a fork. Serve the chicken and rice with a scoop of diced mango (if using), fresh chopped cilantro, and lime wedges for squeezing over the top.
Notes
- Use chicken thighs for juicier meat if preferred.
- Adjust the amount of Cajun seasoning based on your spice tolerance.
- The mango adds sweetness that balances the spice; omit if you prefer a savory dish.
- Use low sodium chicken broth to control salt levels.
- This recipe works well with other bell pepper colors or adding extra veggies like corn.
- Ensure the skillet is covered tightly during simmering to cook the rice evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 404 kcal
- Sugar: 19 g
- Sodium: 628 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 73 mg
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