Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 tsp Cajun seasoning
- ¼ tsp smoked paprika (optional)
- Chopped parsley or green onions for garnish
- Lemon wedges (optional)
Instructions
- Season the chicken with Cajun seasoning, salt, and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until browned. Remove and set aside.
- In the same skillet, add 1 tbsp more oil. Sauté the diced onion and bell peppers for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the uncooked rice to the skillet. Stir and toast for 1 minute.
- Pour in the chicken broth and sprinkle in the additional 1 tsp Cajun seasoning (and optional smoked paprika). Stir to combine.
- Nestle the seared chicken pieces back into the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 20–25 minutes, until the rice is tender and the chicken is cooked through.
- Remove from heat. Let sit covered for 5 minutes. Fluff the rice, garnish with parsley or green onions, and serve with lemon wedges if desired.
Notes
- For extra spice, add more Cajun seasoning.
- Use chicken broth for better flavor than water.
- Let the dish rest for 5 minutes before serving for best texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: One-Pan
- Cuisine: Cajun
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg