One-Pan Cajun Chicken and Rice

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


  • 4 bone-in, skinless chicken thighs
  • salt and freshly ground black pepper to taste
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 1 stalk celery, diced
  • 1 green bell pepper, diced
  • 3 scallions, chopped, plus more for garnish
  • 1 cup long-grain rice
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 (15 ounce) can red beans, drained


  1. Preheat oven to 350°F (175°C).
  2. Season chicken with salt, pepper, and 1 tablespoon of Cajun seasoning.
  3. Warm 1 tablespoon oil in a 12-inch skillet (preferably cast iron) over medium-high heat. Sear the smooth side of the chicken thighs until browned, about 3 minutes; flip and brown the other side, about 3 minutes more; transfer to a plate.
  4. Return the skillet to medium-high heat and warm the remaining 1 tablespoon of oil. Stir the green bell pepper, celery, and scallions together in the skillet; season with salt and pepper. Cook the vegetables until softened, 2 to 3 minutes.
  5. Reduce heat to medium. Stir the rice, tomato paste, and remaining 1 tablespoon of Cajun seasoning into the vegetables and cook until the tomato paste is dark red and fragrant, 1 to 2 minutes. Stir the stock and red beans into the skillet.
  6. Increase heat to medium-high to bring the liquid to a boil. Remove the skillet from heat and nestle the chicken into the rice, smooth-side up.
  7. Cover the skillet with a tight-fitting lid and transfer to the oven.
  8. Bake for 25 minutes, remove the lid, and continue baking uncovered until most of the liquid is absorbed and the chicken is cooked through, 10 to 15 minutes; rest for 5 minutes before serving.
  9. Divide the rice and chicken between four plates; garnish with scallions to serve.
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


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:


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!