This cajun One Pot Chicken & Rice comes together in about 30 minutes and is made with simple ingredients. Since everything is cooked in the same skillet, every bite is loaded with flavor. The chicken thighs are juicy and tender.
If you love one pot rice dishes, try my Walking Taco Casserole with ground beef and Steven’s Special Recipe, which is loaded with chicken & queso.
Need more chicken thigh recipes? Check out my favorite Boneless Skinless Chicken Thighs Recipes or Easy Lemon Chicken Marinade.
My other favorite chicken & rice recipe is my Healthier Chicken Tikka Masala.
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Why You’ll Love This Recipe
- One pot dinner - This easy dish comes together in just one pot because the rice and chicken are cooked together.
- Ready in 30 minutes - Since this dish does not take very long to make, it is perfect for busy weeknights.
- Cajun flavors - The cajun seasoning, bell pepper, onion, celery, and garlic give this dish tongs of flavor. It is absolutely delicious!
- Creamy - The little bit of heavy cream keeps the dish moist.
- Simple - This dinner is made with basic pantry staples and refrigerated ingredients.
Ingredients & Substitutions
- Chicken Thighs: I prefer chicken thighs for this recipe because they do not dry out as easily compared to chicken breasts. Either can be used. I recommend boneless.
- Cajun Seasoning: I use Frontier Cajun Seasoning that does NOT contain salt. Check the back of the bottle or taste your cajun seasoning, if it has salt, do not add additional salt to the chicken. Add about ½ teaspoon of Morton kosher salt to the rice mixture.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Basmati Rice: This rice has the best texture and flavor. Long grain can be used, but I prefer basmati. Brown rice will not work.
If you do not have any celery, use one of the Best Substitutes for Celery instead.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make One Pot Chicken & Rice
Quick Overview
- Sear the chicken thighs.
- Sauté the vegetables.
- Stir in the rice.
- Deglaze the skillet.
- Bring to a boil.
- Reduce heat and cover.
Step by Step Instructions
The chicken should be brown on both sides. This is going to add flavor.
Step 1: In a large cold skillet, toss the chicken, olive oil, cajun seasoning, and about 1 teaspoon of salt (if using, see notes).
Step 2: Turn the heat to medium high, sear the chicken on each side for about 4-5 minutes. The chicken does not need to be fully cooked at this point.
Step 3: Reduce the heat to medium. Remove the chicken from the pan and set aside. Add the butter and melt.
Step 4: Add the onion, bell pepper, and celery. Sauté for about 8 minutes.
Step 5: Add the garlic, Italian seasoning, remaining salt, and pepper. Sauté for 1-2 minutes or until fragrant.
Step 6: Stir in the rice and sauté for 1-2 minutes.
Be sure to use your spoon to scrape those brown bits that formed off the bottom of the skillet. The liquid will also help lift them.
Step 7: Deglaze the pan with the chicken broth and lemon juice, scraping any brown bits off the bottom.
Step 8: Stir in the cream and bring to a boil, increasing the heat if needed.
Step 9: Add the chicken and juices back into the pan.
Step 10: Cover and reduce the heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has absorbed. Serve with parmesan cheese.
Recipe Serving Suggestions
Chicken and rice can be served on its own, but it also goes well with bread or a veggie side. Here are some ideas:
- Simple Caesar Salad without Egg or Anchovies
- Balsamic Roasted Brussel Sprouts
- Air Fried Butternut Squash Cubes
- Easy Cornbread without Buttermilk
Expert Tips & Variations
- Check the cajun seasoning. Cajun seasoning is sometimes made with salt. If it contains salt, the dish will not need as much added salt. See the ingredient notes section.
- Rinse the rice. You can use a metal sieve or a bowl, but I recommend this rice colander. It really helps remove all of the starch. This will make the rice light and fluffy, instead of wet and mushy.
- Do not remove the lid. While the rice is simmering, set a 15 minute timer and do NOT open the lid. This will release all of the steam and disrupt the rice cooking process.
Recipe FAQs
Yes. As long as the chicken reaches an internal temperature of 165 degrees, anything else cooked with it will be safe to eat.
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One Pot Chicken and Rice
Ingredients:
- 1.5 pounds boneless skinless chicken thighs*
- 2 Tablespoons olive oil
- 2 Tablespoons cajun seasoning, see notes*
- 2 teaspoons Morton kosher salt, divided, see notes*
- 1 Tablespoon unsalted butter
- 1 yellow onion, diced
- 1 large bell pepper, diced
- 1 cup chopped celery
- 6-7 cloves garlic
- 1 Tablespoon Italian seasoning
- ½ teaspoon black pepper
- 1 ¼ cup uncooked white basmati rice, rinsed well*
- 2 ½ cups chicken broth or stock
- 1 lemon, juiced
- ½ cup heavy cream
- shaved parmesan, for serving
Instructions:
- In a large cold skillet, toss the chicken, olive oil, cajun seasoning, and about 1 teaspoon of salt (if using, see notes).
- Turn the heat to medium high, sear the chicken on each side for about
- Reduce the heat to medium. Remove the chicken from the pan and set aside. Add the butter and melt.
- Add the onion, bell pepper, and celery. Sauté for about 8 minutes.
- Add the garlic, Italian seasoning, remaining salt, and pepper. Sauté for 1-2 minutes or until fragrant.
- Stir in the rice and sauté for 1-2 minutes.
- Deglaze the pan with the chicken broth and lemon juice, scraping any brown bits off the bottom.
- Stir in the cream and bring to a boil, increasing the heat if needed.
- Add the chicken and juices back into the pan.
- Cover and reduce the heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has absorbed. Serve with parmesan cheese.
Notes:
- Chicken Thighs: I prefer chicken thighs for this recipe because they do not dry out as easily compared to chicken breasts. Either can be used. I recommend boneless.
- Cajun Seasoning: I use Frontier Cajun Seasoning that does NOT contain salt. Check the back of the bottle or taste your cajun seasoning, if it has salt, do not add additional salt to the chicken. Add about ½ teaspoon of Morton kosher salt to the rice mixture.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Basmati Rice: This rice has the best texture and flavor. Long grain can be used, but I prefer basmati. Brown rice will not work.
- Check the cajun seasoning. Cajun seasoning is sometimes made with salt. If it contains salt, the dish will not need as much added salt. See the ingredient notes section.
- Rinse the rice. You can use a metal sieve or a bowl, but I recommend this rice colander. It really helps remove all of the starch. This will make the rice light and fluffy, instead of wet and mushy.
- Do not remove the lid. While the rice is simmering, set a 15 minute timer and do NOT open the lid. This will release all of the steam and disrupt the rice cooking process.
Is the Morton Kosher Salt coarse or fine?
Coarse. I do not think they make a Kosher salt that is fine.
Such an easy and delicious recipe to make for tonight's dinner. Yum!