This Cajun chicken and rice skillet brings browned chicken thighs and a tender, well-seasoned rice base together in one pan. Onion, green bell pepper and celery build the familiar Cajun trinity, while tomato paste, garlic, thyme and seasoned chicken broth give the rice its savory depth.
The method gives each part room to develop flavor: the chicken browns before it returns to the pan, and the rice simmers with the vegetables and broth. A final rest helps the grains absorb the remaining liquid before you fluff the skillet and finish it with green onions and parsley.
Why the chicken is browned in batches
Cutting the thighs into evenly sized pieces helps them cook at a similar pace. Cajun seasoning, smoked paprika and kosher salt coat the chicken before it hits the skillet, so the pieces start with flavor on their surfaces.
Searing in batches keeps the pieces in a single layer and gives them contact with the hot pan. Let them brown without stirring at first, then turn them to brown the outside. They do not need to cook through at this stage; they finish cooking after returning to the skillet with the broth and rice. Crowding the pan can make browning harder, so repeat the process with the remaining chicken.
Build flavor with the vegetables and rice
After the chicken comes out, the onion, bell pepper and celery cook in butter in the same skillet. As the vegetables soften, scrape up the browned bits left behind by the chicken. Those bits become part of the base rather than staying stuck to the pan.
Garlic needs only a brief cook before the tomato paste goes in. Stirring the paste through the vegetables helps distribute its savory flavor. Then the rinsed, drained rice gets stirred with the thyme and bay leaf until the grains are coated and their edges are slightly toasted. This brief step prepares the rice to simmer in the seasoned broth.
Keep the rice tender and distinct
Rinsing removes surface starch that can make rice clump, so drain the grains well before they go into the skillet. Once the broth and remaining Cajun seasoning are stirred in, return the chicken and any juices from the plate. Bring the mixture to a boil, then cover tightly and reduce the heat for the simmer.
Try to keep the lid closed while the rice cooks so the steam stays in the skillet. Near the end, check the thickest chicken pieces with a thermometer; size and pan heat can affect how quickly they cook. If needed, cover again and continue cooking until the chicken reaches the recipe card’s safe temperature.
Rest before fluffing
When the rice is tender and most of the broth has absorbed, take the skillet off the heat and leave it covered for its final rest. The grains can finish absorbing liquid without more direct heat. Then discard the bay leaf and fluff the rice gently with a fork so the chicken stays distributed through the skillet.
Green onions and chopped fresh parsley add a fresh finish. Add them just before serving, after the rice has rested, so their color and flavor remain distinct against the seasoned rice and browned chicken.
Frequently Asked Questions
Why should I rinse the rice first?
Rinsing removes surface starch that can encourage the grains to clump. Drain the rice well afterward so excess rinse water does not change the liquid balance in the skillet. This helps the finished rice stay more separate when you fluff it.
Can I brown all the chicken at once?
The recipe calls for browning the chicken in batches so the pieces can sit in a single layer against the skillet. If the pan is crowded, the pieces may not brown as well. Transfer each batch to a plate while you brown the rest.
How do I know when the chicken is done?
Check the thickest pieces with a thermometer near the end of the covered simmer. The recipe card gives the safe internal temperature. If the chicken has not reached it, cover the skillet again and continue cooking before letting the rice rest.
Cajun Chicken and Rice Skillet
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes40
minutes590
kcal1
hourBite-sized chicken thighs are seared, then simmered with rice, the Cajun trinity, tomato paste and seasoned chicken broth until the rice is tender and the broth is absorbed. The finished skillet has browned chicken pieces through a tender, well-seasoned rice base.
Ingredients
- Chicken
1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp kosher salt
2 tbsp olive oil
- Rice and vegetables
1 tbsp butter
1 medium yellow onion, diced (about 1 cup)
1 green bell pepper, diced (about 1 cup)
2 celery ribs, diced (about 1/2 cup)
4 cloves garlic, minced
1 cup long-grain white rice, rinsed and drained
2 tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
- Broth and finish
2 1/4 cups low-sodium chicken broth
1 tbsp Cajun seasoning
2 green onions, thinly sliced
2 tbsp chopped fresh parsley
Directions
- Toss the chicken pieces with 1 tbsp Cajun seasoning, the smoked paprika and 1/2 tsp kosher salt until evenly coated.
- Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat. Add half the chicken in a single layer and cook without stirring for 3 minutes, until browned on one side. Stir and cook 1 to 2 minutes more, until browned on the outside but not cooked through. Transfer to a plate and repeat with the remaining chicken.
- Reduce the heat to medium. Add the butter to the same skillet, then add the onion, bell pepper and celery. Cook, stirring occasionally, for 6 minutes, until softened and the onion is translucent. Scrape up any browned bits from the bottom of the pan as the vegetables release moisture.
- Add the garlic and cook, stirring constantly, for 1 minute, until fragrant. Stir in the tomato paste and cook for 1 minute more, then add the rice, thyme and bay leaf and stir for 2 minutes until the grains are coated and slightly toasted at the edges.
- Stir in the chicken broth and the remaining 1 tbsp Cajun seasoning. Return the chicken and any juices from the plate to the skillet. Increase the heat to high and bring to a boil, about 4 minutes.
- Reduce the heat to low, cover tightly and simmer for 16 minutes, until the rice is tender and most of the liquid is absorbed. Check that the chicken reaches 165°F in the thickest pieces; if not, cover and cook 2 to 3 minutes more.
- Remove the skillet from the heat and let it stand, covered, for 5 minutes so the rice finishes absorbing the liquid. Discard the bay leaf, fluff the rice with a fork, and sprinkle with the green onions and parsley before serving.
Notes
- Rinsing the rice removes surface starch, which helps the grains stay separate instead of clumping. Drain it well before adding it to the skillet.
- Cut the chicken into pieces of similar size so they cook evenly; the 165°F check is the reliable test for doneness, since cooking time varies with piece size and pan heat.
