One-Pan Cajun Chicken and Rice

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

For the most flavor, use skin-on, bone-in chicken thighs. Crisp the skin by placing the skillet under a hot broiler for 2 to 3 minutes. If you're not a fan of green peppers, substitute red or yellow bell peppers instead for a slightly sweeter flavor.

For more Cajun-inspired recipes, you might enjoy:

Pressure Cooker Low Country Boil

Pressure Cooker Chicken and Sausage Jambalaya

Cajun Style Shrimp

Nutrition Facts

Per Serving: 384 calories; 16g fat; 27.7g carbohydrates; 34g protein; 139mg cholesterol; 2376mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 384 Calories from Fat 146
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 19%
Trans Fat 0.1g
Polyunsaturated Fat 3.1g
Monounsaturated Fat 8.9g
Cholesterol 139mg 46%
Sodium 2376mg 99%
Total Carbohydrate 27.7g 9%
Dietary Fiber 5g 18%
Sugars 3.2g
Protein 34g
Vitamin A 15% Vitamin C 44%
Calcium 5% Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Paul Kriloff

Paul Kriloff says:

Really quick and easy to make - only have to chop three ingredients (the celery, green onions, and bell pepper), uses a spice blend (I picked up cajun seasoning from the bulk spices aisle, which makes this a super-affordable recipe as well), and just a single pan (although in my case, I over-complicated by cooking brown rice, which I par-cooked for 25 minutes so I wouldn't have under-cooked rice or over-cooked chicken in the skillet). I'm giving it four stars instead of five, because I felt it could use more flavor - the cajun seasoning had a little kick, but is otherwise understated for what I was hoping would come out like dirty rice. All-around solid recipe!

Image of Diana Marcoux

Diana Marcoux says:

Love love love how easy and delicious this recipe is. I used my cast iron pot to cook the recipe and I didn't have a lid for it I used aluminum foil and it worked out perfectly. This is going to become one of my go-to recipes for sure!

Image of Tarragon Boi

Tarragon Boi says:

This recipe was great! I have some cajun seasoning that's been sitting in my pantry that I feel like I never know what to do with. What I liked the best about this is that it's a really complete family meal that I can make all in my cast iron pan. Also, I substituted celery for parsnips, because my wife doesn't like celery. It still turned out great!

Image of Tal Levitas

Tal Levitas says:

THIS IS AWESOME. SERIOUSLY. STOP WHAT YOU'RE DOING AND COOK THIS. I DOUBLED THE RICE AND DOUBLED THE BROTH AND IT WAS CRAZY GOOD.

Image of Jennifer Jones

Jennifer Jones says:

First off, I'm Cajun, and this tasted like it came from my grands kitchen! Now I did a few things different, I added more of the Cajun spice, and some garlic. For the garnish, I used celery leaves, and scallions chopped finely. Will be on my monthly rotation!