One-Pan Creamy Cajun Chicken and Rice

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup long-grain white rice
• 2 1/4 cups chicken broth
• 1/2 cup heavy cream
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 3 green onions, sliced
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges

Instructions

1. 1Pat the chicken thighs dry and season both sides generously with Cajun seasoning plus salt.
2. 2Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. 3Add the chicken in a single layer and sear 4–5 minutes per side until deeply golden and nearly cooked through; transfer to a plate (it will finish in the rice).
4. 4Reduce heat to medium, add the onion, bell pepper, and celery to the same pan, and sauté 4–5 minutes until softened and lightly browned, scraping up any browned bits.
5. 5Stir in the garlic, remaining Cajun seasoning, smoked paprika, and salt; cook 30 seconds until fragrant.
6. 6Add the uncooked rice and toast, stirring constantly, for 1 minute so the grains look slightly translucent at the edges.
7. 7Pour in the chicken broth and heavy cream, bring to a lively simmer, then nestle the seared chicken and any juices back into the pan.
8. 8Cover, reduce heat to low, and cook 18–20 minutes until the rice is tender and has absorbed most of the liquid and the chicken reaches 165°F.
9. 9Remove from heat, let rest covered 5 minutes, then fluff the rice the chicken, scatter green onions and parsley over the top, and serve with lemon wedges for brightness.