There’s something so satisfying about a meal that all comes together in one pot — and the One-Pot Cajun Chicken and Rice Recipe is exactly that kind of dinner. It’s bursting with bold, spicy flavors balanced by a touch of sweetness and freshness, making it a perfect weeknight crowd-pleaser that’s both easy and delicious.
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Why You'll Love This Recipe
This recipe quickly became a staple in my kitchen because it’s such an effortless way to get a hearty, flavorful meal on the table without drowning in dishes. The blend of Cajun spices with juicy chicken and fragrant rice hits all the right notes — spicy, savory, and just a little sweet with that mango kick.
- One-pot convenience: No fuss, minimal cleanup — everything cooks in a single skillet, saving precious time.
- Bold, balanced flavors: The Cajun seasoning brings the heat while honey and mango add a nice counterpoint of sweetness.
- Versatile and adaptable: You can swap ingredients or tweak spice levels easily to suit your taste and pantry.
- Ready in under 40 minutes: Perfect for busy nights when you want something tasty but don't want to spend hours cooking.
Ingredients & Why They Work
Each ingredient in this One-Pot Cajun Chicken and Rice Recipe plays a meaningful role, combining simple pantry staples with fresh produce to build layers of flavor and texture. Here’s a little insight into why I use them and what to look for when shopping.
- Chicken breasts or thighs: I prefer thighs for juiciness but breasts work great and cook faster.
- Olive oil: Helps the seasoning stick and adds a nice base fat for sautéing.
- Cajun seasoning: The star spice blend that brings smoky, spicy warmth.
- Butter: Adds richness and smooths out the heat of the spices perfectly.
- Honey: Balances the spice with a touch of natural sweetness.
- Mango: Optional, but it delivers a refreshing, juicy pop — perfect against the boldness of the Cajun.
- Cilantro: Fresh and bright, it brings a lovely herbaceous note.
- Celery: Provides crunch and subtle earthiness.
- Bell pepper: Adds color and sweetness; red pepper is my go-to for its vibrancy and flavor.
- Garlic: An essential aromatic that builds depth of flavor.
- Long grain white rice: Fluffs up nicely and soaks in all those delicious juices.
- Chicken broth: The cooking liquid that infuses the rice and keeps the dish moist and flavorful.
Make It Your Way
One of the things I love most about this One-Pot Cajun Chicken and Rice Recipe is how easy it is to personalize. I often switch up the veggies depending on what I have on hand or how much heat I’m craving.
- Variation: Sometimes, I swap chicken for sausage or add andouille for authentic Cajun flair — it amps up the smokiness and spice.
- Dietary swap: If you want to keep it lighter, try brown rice but increase the cooking time and liquid slightly.
- Heat level: Feel free to add extra Cajun seasoning or a dash of cayenne pepper to turn up the heat, or scale back for a milder dish.
Step-by-Step: How I Make One-Pot Cajun Chicken and Rice Recipe
Step 1: Season and Sear the Chicken
I start by rubbing olive oil all over the chicken breasts and sprinkling Cajun seasoning generously on both sides. Then, in a large skillet over medium heat, I melt butter and stir in a little honey to create a slightly sweet coating. Next, I sear the chicken for just 1-2 minutes per side—this quick browning locks in flavor and gives a beautiful golden color. Once browned, I set the chicken aside on a plate so it doesn’t overcook during the simmer.
Step 2: Sauté the Veggies
In that same skillet with all the buttery, honey-infused goodness, I toss in the thinly sliced celery, diced red bell pepper, and minced garlic. I sauté everything just for a minute or so until fragrant, making sure not to burn the garlic — quick and gentle cooking draws out sweetness and softens the veg perfectly.
Step 3: Cook the Rice and Finish the Dish
Next, I stir in the uncooked white rice and the remaining Cajun seasoning, coating every grain in spice. Pouring in the chicken broth, I bring the whole thing to a boil, then reduce the heat to medium-low for a gentle simmer. I nestle the seared chicken breasts right on top of the rice, cover the skillet, and let everything cook together for 15-20 minutes. When it’s done, the rice should be tender, and the chicken cooked through but still juicy.
Before serving, I like to fluff the rice with a fork and add a spoonful of diced mango and a sprinkle of fresh cilantro on top — I swear that hint of sweetness from the mango brightens every single bite.
Top Tip
After making this One-Pot Cajun Chicken and Rice Recipe so many times, I’ve learned a few handy tricks that really help nail the perfect balance of flavor and texture every time.
- Don’t skip browning the chicken: Even just 1-2 minutes per side adds deep color and flavor that really elevates the finished dish.
- Use low sodium broth: It gives you better control over saltiness, so the dish doesn’t get too salty after seasoning.
- Simmer gently with the lid on: Keeps the moisture locked in so the rice cooks evenly without drying out.
- Fresh mango and cilantro at the end: Adds a beautiful freshness and sweet contrast that makes this meal feel special.
How to Serve One-Pot Cajun Chicken and Rice Recipe
Garnishes
I’m a sucker for a handful of chopped fresh cilantro and a squeeze of lime wedge on top — it just adds that perfect zing and brightness. Sometimes I sprinkle a little green onion or even a few sliced jalapeños if I’m feeling adventurous.
Side Dishes
Since this dish is so filling, I usually keep sides simple: a crisp green salad or steamed veggies like broccoli or green beans balance the meal nicely. A crusty loaf of bread is also a great way to scoop up any leftover sauce.
Creative Ways to Present
For a fun twist, I’ve layered the chicken and rice in individual bowls topped with diced avocado and a drizzle of sour cream to cool down the spice. I also love serving this at casual dinner parties with colorful bowls of garnishes so guests can customize their plates.
Make Ahead and Storage
Storing Leftovers
I recommend storing any leftovers in an airtight container in the fridge; it keeps beautifully for up to 3 days. The rice naturally absorbs the juices overnight, making it even more flavorful the next day.
Freezing
This dish freezes well, too — just portion into freezer-safe containers and thaw overnight in the fridge before reheating. Keep in mind fresh garnishes like mango and cilantro taste best fresh, so add those after reheating.
Reheating
I usually reheat leftovers gently in a skillet with a splash of chicken broth or water to keep the rice moist, stirring occasionally until warmed through. The chicken stays tender, and you avoid drying out the rice.
Frequently Asked Questions:
Absolutely! Chicken thighs are even juicier and more forgiving if you tend to overcook meat. They add extra flavor and still cook nicely with the rice.
No worries! You can leave it out or swap with other fresh fruits like pineapple or even diced tomatoes for a different twist — still delicious!
The spice level is moderate and can be adjusted by how much Cajun seasoning you add. You can always start with less and add more later if you want it hotter.
Yes! Just double-check that your Cajun seasoning and chicken broth are gluten-free, which many brands do offer these days. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This One-Pot Cajun Chicken and Rice Recipe has quickly become one of my go-to dinners when I want something comforting but vibrant. Sharing it feels like passing along a little bit of my kitchen’s warmth to you — give it a try, and I bet you’ll enjoy the ease, the bold flavors, and the happy dance your taste buds will do. Plus, the simple cleanup means you get to relax sooner, which is always a win in my book!
Print
One-Pot Cajun Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
One Pot Cajun Chicken and Rice is a quick and flavorful meal featuring tender chicken breasts seasoned with Cajun spices, cooked with aromatic vegetables and long grain rice in a single skillet. Finished with sweet mango, fresh cilantro, and lime wedges, this dish offers a perfect balance of savory, spicy, and sweet flavors, making it an effortless family favorite ready in just 35 minutes.
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 1 teaspoon olive oil
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter
- 1 tablespoon honey
- 1 tablespoon butter (as needed)
Vegetables and Rice
- 1 celery stalk, thinly sliced
- 1 bell pepper, diced (red preferred)
- 1 teaspoon minced garlic
- 1 cup long grain white rice (uncooked)
- 2 ¼ cups chicken broth (low sodium recommended)
- 1 tablespoon Cajun seasoning
Garnish
- 2 mangoes, diced (optional)
- Handful cilantro, chopped
- Lime wedges for squeezing
Instructions
- Prepare the Chicken: Rub olive oil all over the chicken breasts. Season them thoroughly with 2 teaspoons of Cajun seasoning to ensure a flavorful coating.
- Brown the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, stir in 1 tablespoon of honey. Add the chicken to the pan and brown each side for 1-2 minutes until nicely seared. Remove chicken from the pan and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the thinly sliced celery, diced bell pepper, and minced garlic. Sauté for about 1 minute until fragrant and slightly softened. If the pan looks dry, add 1 tablespoon more butter as needed.
- Add Rice and Seasoning: Stir in the uncooked rice, 1 tablespoon of Cajun seasoning, and chicken broth. Bring the mixture to a boil over medium heat.
- Simmer with Chicken: Reduce heat to medium-low to maintain a gentle simmer. Nestle the browned chicken breasts on top of the rice. Cover the skillet and cook for 15-20 minutes until the chicken is fully cooked through and the rice is tender.
- Finish and Serve: Fluff the rice with a fork. Serve the chicken and rice with a generous scoop of diced mangoes, fresh cilantro sprinkled on top, and lime wedges on the side for squeezing.
Notes
- Use a heavy-bottom skillet or cast-iron pan to ensure even cooking and prevent sticking.
- For a spicier dish, increase the Cajun seasoning slightly or add a pinch of cayenne pepper.
- The mango is optional but adds a lovely sweet counterbalance to the spicy Cajun flavors. Pineapple can be used as an alternative.
- If chicken thighs are used instead of breasts, cooking time might vary slightly; ensure chicken reaches an internal temperature of 165°F.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 404 kcal
- Sugar: 19 g
- Sodium: 628 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 73 mg
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