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5 from 22 votes

One Pot Chicken and Rice

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main
Cuisine: American
Servings: 4 people
Calories: 661kcal
Author: Brianna May

Equipment

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.

Nutrition

Calories: 661kcal | Carbohydrates: 60g | Protein: 41g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 1897mg | Fiber: 5g | Sugar: 5g