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One-Pot Creamy Cajun Chicken and Rice Recipe

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A comforting one-pot Cajun chicken and rice dish with tender chicken, fluffy rice, bold spices, and a rich, creamy sauce. Perfect for a flavorful weeknight dinner with minimal cleanup.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning, divided
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain white rice
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Pat the chicken dry with paper towels and season with 1 tablespoon of Cajun seasoning.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
  3. Reduce the heat to medium. Add the diced onion and bell pepper to the same pot. Cook for 3 to 4 minutes, stirring occasionally, until softened.
  4. Add the minced garlic and remaining tablespoon of Cajun seasoning. Stir for about 30 seconds, until fragrant.
  5. Add the uncooked rice and stir for 1 minute to coat the grains in the seasoned oil and vegetables.
  6. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot. Return the chicken and its accumulated juices to the pot.
  7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 18 to 20 minutes, or until the rice is tender, the liquid is mostly absorbed, and the chicken reaches an internal temperature of 165°F (74°C).
  8. Stir in the heavy cream and grated Parmesan cheese until the mixture becomes creamy and well combined. Add a splash of chicken broth if needed to loosen the sauce.
  9. Taste and adjust the seasoning with salt and black pepper. Remove from the heat and let stand for 5 minutes.
  10. Garnish with freshly chopped parsley and serve warm.

Notes

  • This is an adapted version inspired by the linked Kitchn recipe, not a verified transcription of its exact ingredients or instructions.
  • Adjust the amount of Cajun seasoning according to your preferred spice level. Some Cajun seasoning blends already contain salt.
  • Boneless, skinless chicken thighs can replace chicken breasts for a juicier result.
  • Use long-grain white rice for the recommended cooking time. Brown rice requires additional liquid and a longer cooking time.
  • For a lighter version, substitute half-and-half for heavy cream, although the sauce will be less rich.
  • For extra vegetables, add diced celery, spinach, or peas.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat thoroughly with a splash of broth or water.
  • Serve with a simple green salad or steamed vegetables for a complete meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/one-pot-creamy-cajun-chicken-and-rice-recipe/