Description
This Cajun Chicken and Rice recipe is a flavorful, comforting one-pot dish that combines tender, seasoned chicken with aromatic rice cooked in a rich, creamy sauce. Bursting with Cajun spices and a hint of garlic, it’s perfect for a hearty family meal.
Ingredients
Scale
For the Rice and Chicken
- ¼ cup (½ stick / 57 g) unsalted butter, divided
- 1 large red onion, diced (about 1 ½ cups)
- 1 teaspoon garlic, minced
- 1 ½ cups (277.5 g) long-grain white rice, uncooked
- 2 tablespoons Cajun seasoning, divided
- 3 cups (24 ounces / 720 g) chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
For the Sauce
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 1 teaspoon Cajun seasoning
- 1 cup (238 g) heavy whipping cream
- Parsley, chopped for garnish
Instructions
- Sauté Onion and Garlic: In a large pot with a tight-fitting lid over medium heat, melt 2 tablespoons of butter. Add the diced red onion and cook, stirring occasionally, until softened, about 3-4 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Add Rice and Seasoning: Stir in the uncooked long-grain white rice and 1 tablespoon of Cajun seasoning, ensuring the rice is evenly coated with the seasoning to infuse flavor.
- Cook the Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot with a lid, and simmer undisturbed for 20-25 minutes until the rice is tender and the liquid absorbed. If liquid remains after 25 minutes, continue cooking covered for an additional 3-4 minutes.
- Season the Chicken: While the rice cooks, combine the chicken pieces with the remaining 1 tablespoon of Cajun seasoning in a medium bowl, tossing well to coat.
- Cook the Chicken: In a large non-stick skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add the seasoned chicken and cook for 8-10 minutes, flipping halfway through, until all sides are golden brown and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and tent with foil to keep warm.
- Make the Cajun Cream Sauce: Using the same skillet over medium heat, add 2 tablespoons butter. Once melted, add minced garlic and cook for 1 minute. Stir in 1 teaspoon Cajun seasoning and heavy whipping cream. Cook, stirring occasionally and scraping any browned bits from the pan, for 3-5 minutes until heated through and slightly thickened.
- Combine and Serve: Add the cooked chicken and sauce into the pot with the cooked rice. Stir gently to combine all the flavors. Garnish with chopped parsley before serving immediately for best taste and freshness.
Notes
- Use a tight-fitting lid to ensure even cooking of rice.
- Do not stir rice while simmering to prevent mushiness.
- Cajun seasoning can be adjusted to taste for desired spice level.
- Make sure chicken is cooked to 165°F for food safety.
- Leftovers can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.
