Description
This Easy Cajun Chicken and Rice recipe combines bold Cajun spices with tender chicken, crispy bacon, and a creamy garlic tomato sauce, all cooked together in a skillet for a flavorful one-pan meal that’s perfect for weeknights.
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, to taste
- Black 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. Stir well to make a uniform seasoning blend.
- Season Chicken: Season the chicken breasts with half of the prepared 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 the bacon renders its fat and becomes crispy. Remove bacon and set aside, keeping the fat in the pan.
- Sear Chicken: Add 1 tablespoon butter and a drizzle of olive oil to the skillet with the bacon fat. Increase heat to medium, then add the chicken breasts. Sear each side for about 3 minutes until nicely browned. Remove chicken to a plate.
- Sauté Vegetables: In the same skillet, add diced onions, bell peppers, and celery. Season with salt, pepper, and one teaspoon of the Cajun seasoning. Cook for 3-5 minutes until vegetables soften and become fragrant.
- Add Rice and Stock: Stir the rice into the sautéed vegetables. Pour in the chicken stock and squeeze the juice of one lemon over the mixture. Return the chicken breasts to the skillet. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15-20 minutes until the rice is cooked and liquid absorbed.
- Prepare Creamy Cajun Sauce: In a separate saucepan or skillet, combine heavy cream, diced garlic, tomato paste, and the remaining Cajun seasoning. Heat over low heat, stirring occasionally, until the sauce thickens slightly. Squeeze the juice of the second lemon into the sauce, whisking thoroughly. Season with a pinch of salt to taste.
- Combine and Serve: Once the rice is tender and chicken cooked through, pour the creamy Cajun sauce into the skillet with the chicken and rice. Toss everything together to combine. Slice the chicken breasts, mix again briefly, and serve warm.
Notes
- Adjust cayenne pepper amount to control the heat level of the dish.
- Use fresh lemon juice for the best flavor impact in the sauce and rice.
- Leftover cooked chicken and bacon can be added for extra protein.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative.
- If you prefer, use brown rice but increase the simmering time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
