Description
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
- 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.
- 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.
- While rice cooks, combine chicken pieces with remaining tablespoon of Cajun seasoning in a medium bowl.
- 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.
- 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.
- 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
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 960mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 96mg