Description
This Easy Cajun Chicken and Rice recipe combines flavorful, smoky Cajun spices with tender chicken, smoky bacon, and hearty rice, all cooked together in a skillet for a comforting and delicious one-pan meal perfect for family dinners.
Ingredients
Scale
Cajun Seasoning
- 2 tbsps smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp chili powder
- 2 tsp thyme
- 2 tsp oregano
- 1 tsp cayenne pepper
Chicken and Rice
- 1 yellow onion, diced
- 2 bell peppers, diced
- 3 stalks celery, diced
- 4 chicken breasts
- 6 pieces bacon, sliced
- 2 cups white rice
- 4 cups chicken stock
- 2 lemons
- 1/3 cup tomato paste
- 1/2 cup heavy cream
- 4 cloves garlic, diced
- 1 tbsp butter
- Olive oil, a drizzle
- Salt and pepper, to taste
Instructions
- Prepare Cajun Seasoning: In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, thyme, oregano, and cayenne pepper. Mix well to create the Cajun seasoning blend.
- Season Chicken: Season the chicken breasts generously with half of the Cajun seasoning along with salt and pepper as desired.
- Cook Bacon: Place sliced bacon in a skillet over medium low heat. Cook for about 10 minutes, stirring occasionally, until bacon is crisp and fat is rendered.
- Sear Chicken: Add 1 tbsp butter and a drizzle of olive oil to the bacon fat, increasing heat to medium. Add the seasoned chicken breasts and sear for about 3 minutes on each side until browned.
- Sauté Vegetables: Remove chicken to a plate. Add diced onions, bell peppers, and celery to the skillet. Season with salt, pepper, and 1 tsp of Cajun seasoning. Cook for 3-5 minutes until vegetables soften and become fragrant.
- Add Rice and Stock: Stir the rice into the vegetables, then pour in chicken stock. Squeeze juice of one lemon into the skillet and add the seared chicken breasts back in. Bring mixture to a boil, then cover and simmer on low for 15-20 minutes until rice is tender and chicken cooked through.
- Make Sauce: In a separate saucepan, combine heavy cream, diced garlic, tomato paste, and remaining Cajun seasoning. Heat over low heat, stirring occasionally until the sauce thickens slightly. Squeeze juice of the second lemon into the sauce, whisk thoroughly, and season with a pinch of salt. Remove from heat.
- Combine and Serve: Pour the prepared sauce into the skillet with the cooked chicken and rice. Mix everything together well. Slice the chicken breasts and toss again before serving.
Notes
- Adjust cayenne pepper quantity according to desired spice level.
- Use low sodium chicken stock to control salt content.
- Leftovers can be refrigerated and reheated; the dish may thicken—add a splash of stock or water when reheating to loosen.
- To make this dish gluten free, ensure chicken stock and other ingredients are gluten free certified.
- For a richer flavor, allow the sauce to simmer a bit longer until it thickens to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
