One Pot Blackened Cajun Chicken and Rice

This one pan blackened Cajun style chicken and rice recipe is truly a one-pot meal - there are very few steps involved and the chicken is well seasoned, juicy and tender with flavorful rice. It combines the flavors of Cajun rice (a savory Louisiana side dish with onions, bell peppers, celery, garlic and seasonings) and Blackened chicken to create a simplified version of the two combined. The flavors are delicious and the ingredients are simple and fresh. What’s better than a one pan meal for the midweek or any day?!? Finish off the dish with an extra squeeze of lime juice and serve garnished with chopped fresh parsley and a simple creamy remoulade.

One Pot Cajun Chicken and Rice Recipe Ingredients

• CHICKEN: For this recipe and the way it is cooked I always use boneless skinless chicken thighs. I don’t recommend skinless chicken breasts for this dish as it will dry out plus they may not cook through in time depending on their thickness. See more about this in the recipe notes below.
• SPICES: I like to use chili powder, cumin, onion powder, garlic powder, paprika, thyme, oregano, cayenne and of course season well with salt. A nice blend of blackened seasoning mix which is a type of Cajun-inspired spice blend.
• RICE: You will need long-grain white rice for this recipe - keeps things simple and cooks up consistently. I have not tested it with brown rice, basmati rice or jasmine rice. I do not recommend changing the type or amount of rice unless the liquids are adjusted to suit.
• OLIVE OIL: Olive oil or any vegetable oil for sautéing the veggies, for the marinade and also for brushing or drizzling over chicken with.
• ONION & GARLIC: I used a yellow onion but a red onion or shallot would work too. They add so much flavor to the whole dish.
• CELERY & BELL PEPPERS: Celery and bell peppers are considered must-have ingredients in traditional Creole and Cajun cooking. Along with onions and green bell peppers, they form the aromatic base for nearly all classic Louisiana dishes.
• TOMATO & TOMATO PASTE: I like to use fresh diced tomato for this recipe, the tomato paste adds a deep red color, rich umami flavor, and slightly tangy taste.
• LIME JUICE: Always balances the flavors. Use freshly squeezed. Lemon juice can be used if preferred or if you don’t have lime juice.
• CHICKEN BROTH/STOCK: Chicken or vegetable stock is what the rice cooks in - technically you can use water but broth or stock is so much better for adding flavor to the entire dish.
• COCONUT MILK: Traditional Cajun rice does not contain coconut milk but I like to add it because it adds flavor and richness to the rice and overall dish and I recommend it. Replace with broth if you absolutely must.
  
  

For the Creamy Cajun Remoulade (optional)

This Cajun-Style Remoulade Sauce is a creamy and ultra flavorful cold mayo based sauce with a glorious kick of spicy Cajun flavors. It sometimes contains pickles, ketchup, horseradish and capers. We kept things a little more basic for this version but feel free to add a few of those in if you would like.

• MAYONANAISE: Mayonnaise acts as the primary, creamy base for remoulade.
• WORCESTERSHIRE SAUCE: Worcestershire sauce is a key savory component in Louisiana-style and Cajun remoulade, giving it a complex umami, tangy, and slightly smoky depth of flavor.
• LIME JUICE: Lime juice brightens up the sauce - I prefer freshly squeezed. Feel free to add the zest in for even more flavor.
• GREEN ONIONS: Add great fresh flavor to the sauce.
• FRESH PARSLEY: Fresh parsley is a key herb that provides color, freshness, and a slightly peppery balance to the creamy, tangy sauce.
• SPICES: We like to add Old Bay seasoning (or any Cajun seasoning blend), Garlic powder, Paprika and cayenne pepper (or hot sauce, to taste)
  
  

Cajun Chicken & Rice Recipe Instructions

This tasty dish comes together pretty quickly so it is best to have all your ingredients chopped and ready to go. Here is a basic breakdown of the directions (Full detailed recipe instructions are all in recipe card below):

1. Season Chicken: Toss chicken with all the marinade ingredients and set aside while you prep remaining ingredients.
2. Saute Onions & Veggies: Heat large oven-safe skillet or dutch oven and saute onions and jalapeño
3. Toast Rice: Stir in rice with tomato paste and seasoning, followed by the broth and tomatoes.
4. Nestle In Chicken: Place prepared chicken pieces over rice
5. Bake: Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake for 30 mins then 10-15 more minutes with lid off
6. Serve: Once done fluff up the rice with a fork removing chicken from pan if desired. Garnish and serve with parsley and lime wedges
   
   

One Pot Chicken and Rice Storage, Make Ahead & Freezing

• STORAGE: Refrigerate any cooled leftovers in an airtight container for up to 3-4 days. To reheat, add a few teaspoons of water or drizzle some olive oil over the rice and stir gently. This is to prevent it from drying out. Microwave the chicken for 1 to 2 minutes or until warm. If you’re reheating a large portion, do it in the oven at 350˚F for 10 to 15 minutes watching that it doesn’t burn
• MAKE AHEAD: Chicken can be tossed in the marinade and chilled in an airtight container in the fridge for 30 minutes or up to 1 day ahead. Homemade remoulade generally lasts in the refrigerator for 5 to 7 days when stored in an airtight container so feel free to make that ahead of time.
• FREEZING: Chicken dishes are usually best eaten when they are cooked as the rice can change texture. That being said though you can freeze it if desired. Cooked and cooled chicken and rice can be frozen in an airtight freezer friendly container for up to 1-2 months. Thaw overnight in the refrigerator and reheat same as stated above.
  
  

Tips For Making Successful One Pan Rice Recipes

• Follow Recipe as Directed: Don’t substitute rice or liquid amounts - unless you compensate for these. IE- Adding extra veggies especially extra diced tomatoes could add acidity, absorb more liquid leaving less liquid for the rice to cook in and slow down the cooking time.
• The Pan You Use Matter: Use a heavy-bottomed pot to distribute heat evenly. It may take a little longer to cook but it will cook evenly. Keep in mind using a stainless still pan conducts heat differently and could steam/cook rice quicker so you may need to reduce overall cooking temperatures.
• Tight Fitting Lid: Use a pan with a tight fitting lid. Foil will not do the trick unfortunately because it doesn’t create a tight enough seal and steam will escape and affect cooking time and liquid amounts
• Don’t Keep Checking: Try to avoid lifting the lid during the simmering and resting phases to trap steam. It will affect cooking time and texture of rice.
• Boil Then Simmer: Use low heat for simmering after liquid is brought to a boil.
• Toast Rice: Sautéing or toasting the dry rice in oil before adding liquid can help prevent sticking.
  
  

More One Pan / One Pot Dishes You Will Love:

• One Pan Mexican Chicken and Rice (Arroz Con Pollo)
• Thai Green Curry Chicken and Rice
• One Pan Tandoori Chicken and Rice
• One Pot Hamburger Helper
• Taco Rice
• Cajun Shrimp Pasta
• Deconstructed Stuffed Peppers (Stuffed pepper skillet)
• One Pan Hainanese Chicken Rice