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how to make Cajun Chicken and Rice Recipe: for Flavor Lovers

Cajun Chicken and Rice in skillet close-up
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Cajun Chicken and Rice is a flavorful one-pot meal featuring tender chicken, seasoned rice, and a creamy Cajun sauce—perfect for a hearty family dinner with a touch of Southern spice.

Ingredients

Scale
  • 1/4 cup (1/2 stick / 57 g) unsalted butter, divided
  • 1 large red onion, diced (about 1 1/2 cups)
  • 1 teaspoon garlic, minced
  • 1 1/2 cups (277.5 g) long-grain white rice, uncooked
  • 2 tablespoons Cajun seasoning, divided
  • 3 cups (24 ounces / 720 g) chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • Sauce:
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1 cup (238 g) heavy whipping cream
  • Parsley, chopped for garnish

Instructions

  1. In a large pot with a tight-fitting lid over medium heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened (about 3-4 minutes). Add garlic and cook for one more minute.
  2. Stir in the uncooked rice and 1 tablespoon of Cajun seasoning until evenly coated. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, undisturbed, or until the rice is tender and liquid absorbed. If needed, cook 3-4 more minutes, keeping covered.
  3. While rice cooks, combine chicken pieces with remaining tablespoon of Cajun seasoning in a medium bowl.
  4. In a large non-stick skillet over medium-high heat, melt remaining 2 tablespoons butter. Add chicken and cook for 8-10 minutes, flipping halfway, until all sides are golden and chicken is cooked through (internal temp 165°F). Transfer chicken to a plate and tent to keep warm.
  5. For the sauce, to the same skillet over medium heat, add 2 tablespoons butter. Once melted, add garlic and cook for 1 minute. Add Cajun seasoning and heavy cream. Cook, stirring and scraping up browned bits, for 3-5 minutes until heated through.
  6. To the pot of cooked rice, add the sauce and cooked chicken. Stir to combine. Garnish with chopped parsley and serve immediately.

Notes

  • Use freshly grated Parmesan in the sauce for extra richness, if desired.
  • Substitute chicken thighs for extra juiciness.
  • Control spice by adjusting the Cajun seasoning or using a mild blend.
  • Leftovers store well in the fridge for up to 3 days.
  • Add bell peppers or celery for extra veggies and flavor.

Nutrition

Find it online: https://deliceflash.com/cajun-chicken-and-rice-recipe/