Quick Cajun Chicken and Rice

I’ve always loved a good skillet dinner. But when life gets really busy and everyone is a little tired, especially after travel, that’s when I rely on recipes like this the most.

It’s no surprise that everyone loved this. It has all the flavors my family enjoys most. I knew this would be a hit. Add rice to anything, and they’re sold in seconds.

Making this reminded me so much of how my dad used to cook when I was growing up. He would open the fridge, see what we had, and just start cooking. A little of this, a little of that — and somehow it always worked.

That’s exactly how this recipe came together. I only had a few things on hand, so I made them work. Just like my dad always did.

These are the details

• salted butter
• chicken breast
• cajun seasoning
• creole seasoning
• fresh thyme leaves
• yellow onion
• dry white rice
• dry wild rice
• red or orange bell peppers
• diced tomatoes
• soy sauce
• fresh chopped parsley
• fresh chopped cilantro

Step 1: Pick Your Skillet

Start by grabbing your favorite large, oven-safe skillet — this is a true one-pan situation, and we love that. I usually use a 12-inch cast-iron skillet or a Dutch oven. You want something wide enough so that everything cooks evenly.

Step 2: Cook the Chicken

Add the chicken to the skillet and toss with butter, Cajun seasoning, and Creole seasoning so everything gets coated and cozy. Cook over medium-high heat, letting the spices toast and the butter help create that gorgeous golden crust. Don’t rush this step — those 3 to 5 minutes build so much flavor.

Once the chicken is golden, add a little more butter, then stir in the onions and peppers. Let them soften and get slightly caramelized. That touch of sweetness balances the spice perfectly. Transfer everything to a plate for now.

Step 3: Start the Rice

In the same skillet — don’t wipe it out so that all that flavor stays — add the thyme and both rices. Toasting the rice for a minute is my favorite little trick. It adds a subtle, nutty flavor that makes the whole dish feel extra special.

Pour in the broth (or water if that’s what you have), season with salt and pepper, and stir in the tomatoes. Bring everything to a boil and let it do its thing.

Once it’s bubbling, cover the skillet and turn the heat down low. You want a gentle simmer here.

Step 4: Add the Chicken Back

Stir the chicken and peppers back into the skillet along with a splash of soy sauce. That little hit of savory saltiness ties everything together in the best way.

Let the rice absorb most of the liquid, about 10 minutes. Your kitchen will smell amazing.

Finish with lots of fresh herbs. I love a mix of parsley and cilantro for a bright, fresh pop that makes the whole skillet feel vibrant and colorful.

Step 5: Serve

Serve it straight from the pan at the table. Use a big spoon, for no fuss. It’s cozy, a little spicy, and exactly the kind of easy dinner that feels like you tried harder than you did.

Key Ingredients + Notes

Chicken Chicken thighs stay juicier, but chicken breasts work too. If using breasts, be sure to sear them well first for the best texture.

Cajun Seasoning Check the salt level in your seasoning. If it’s extra salty, use low-sodium broth and adjust seasoning at the end.

Rice I use long-grain white rice (like jasmine) plus wild rice for texture and flavor.

Looking for other skillet dinners? Here are my favorites:

Ingredients

• 3 tablespoons salted butter
• 1 1/2 pounds boneless chicken breasts, cubed
• 1-2 tablespoons cajun seasoning, us this to your taste
• 1 tablespoon fresh thyme leaves
• 1 teaspoon creole seasoning
• 1 yellow onion, chopped
• 1 cup dry white rice
• 1/2 cup dry wild rice
• 2 red or orange bell peppers, chopped
• 1 can (14 ounce) diced tomatoes
• 2 tablespoons soy sauce
• 1/2 cup fresh chopped parsley
• 1/4 cup fresh chopped cilantro

Instructions

• 1. In a large oven-safe skillet, combine 1 tablespoon butter, the chicken, Cajun seasoning, and Creole seasoning. Toss to coat. Set the skillet over medium-high heat and cook until the chicken is golden, about 3–5 minutes. Add 1 tablespoon butter, then stir in the onion and peppers. Cook for another 3–4 minutes. Remove everything from the skillet and set aside.2. To the same skillet, add 1 tablespoon butter, the thyme, wild rice, and white rice. Cook, stirring, until the rice is lightly toasted, about 1 minute. Pour in 3 cups of broth or water and season with salt and pepper. Stir in the tomatoes and bring to a boil.3. Stir in the chicken and peppers, then add the soy sauce.4. Cover the skillet and reduce the heat to the lowest setting. Cook for 10 minutes, until most of the liquid has absorbed into the rice but a little remains. 5. Serve warm, topped with fresh herbs.