Description
A flavorful one‑pan Cajun‑style chicken and rice dish ready in about 40 minutes—perfect for a busy weeknight.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tsp Cajun seasoning (plus 1 Tbsp for rice)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1/2 yellow onion, diced
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 cup long‑grain white rice
- 2 1/4 cups low‑sodium chicken broth
Instructions
- Season chicken breasts on both sides with salt, pepper, and 2 tsp Cajun seasoning.
- In a skillet over medium‑high heat, melt butter and olive oil; sear chicken 2–3 min per side until golden—remove and set aside.
- Add remaining butter to pan; sauté onion and bell pepper for 5–7 min until softened.
- Stir in garlic and 1 Tbsp Cajun seasoning; cook 1 min until aromatic.
- Add rice and chicken broth; bring to a simmer.
- Return chicken to pan; cover and simmer 15–20 min until rice is tender and chicken is cooked through.
- Remove lid and let sit a couple minutes; fluff rice and serve.
Notes
- Use low‑sodium broth to control salt.
- Boneless skinless chicken thighs can be substituted for breasts.
- Leftovers keep up to 3 days refrigerated.
- Adjust Cajun seasoning for desired spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 469 kcal
- Sugar: 2 g
- Sodium: 469 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 102 mg