Cajun Chicken and Rice Skillet

Name: Cajun Chicken and Rice Skillet
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 3.2 lb bone-in chicken thighs; 2.4 cups long-grain white rice; 2.6 tbsp Cajun seasoning; 3/4 whole yellow onion; 2 whole green bell pepper; 2 stalks celery stalks; 4 cloves garlic cloves; 4 cups chicken broth; 1 3/4 tbsp tomato paste; 5 whole green onions

One-skillet spiced chicken with peppers and rice for ten

Prep: 25 min
Cook: 40 min
Serves 8
Difficulty: easy

Chicken thighs are seared with Cajun seasoning, then simmered with trinity vegetables, rice, and broth until fluffy and fragrant. Finish with scallions and hot sauce at the line.

Why crews like it: One pan means fewer dishes after a busy day. Bold Cajun flavor reads as a proper meal, not a rookie rice packet, and the skillet format holds warm on the stove between calls.

480Cal

34gProtein

52gCarbs

16gFat

Ingredients

3.2 lb bone-in chicken thighs
2.4 cups long-grain white rice
2.6 tbsp Cajun seasoning
3/4 whole yellow onion
2 whole green bell pepper
2 stalks celery stalks
4 cloves garlic cloves
4 cups chicken broth
1 3/4 tbsp tomato paste
5 whole green onions

Instructions

Season and sear chicken: Toss chicken thighs with half the Cajun seasoning. Sear skin-side down in a large skillet over medium-high heat 5 minutes per side until golden. Set aside.
Cook the trinity: In the same pan, sauté onion, bell pepper, celery, and garlic 6–8 minutes until softened and lightly caramelized at the edges.
Toast rice and build: Stir in rice and remaining Cajun seasoning, toast 2 minutes, then add tomato paste and broth. Nestle seared chicken skin-side up into the rice.
Simmer covered: Cover and simmer on low 25–30 minutes until rice absorbs liquid and chicken reaches 165°F internal. Avoid stirring so rice stays fluffy.
Rest and serve: Rest covered 5 minutes off heat. Fluff rice gently around chicken, scatter green onions, and serve straight from the skillet or transfer to a baking dish.

Tonight's spread

Skillet served with cornbread muffins and extra hot sauce on the side.
Simple iceberg salad with ranch for crew who want something cool.

Hall tips

If rice looks dry before chicken finishes, add broth ¼ cup at a time—not water.
Andouille sausage slices stirred in at step 2 add smoke without extra pans.
A tight-fitting lid or foil seal is critical—steam escapes and rice stays crunchy.

Meal prep

Dice trinity uniform so it cooks evenly. Use a large cast iron or baking dish for ten portions. Keep hot sauce off to the side for heat-sensitive crew.

Leftovers

Reheat covered with splash of broth for lunch bowls the next day.
Stuff into bell pepper halves and bake for a quick round-two dinner.

Large cast iron skillet or Dutch oven
Instant-read thermometer
Tight lid
Wooden spoon
baking dish