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
Scale
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
