Cajun Chicken and Rice Skillet
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 40 min
- Cost
- $13.00
- Nutrition
- 590 cal · 38g protein
- one-pot
- skillet
- comfort-food
- budget
🍳 1 pan · Picky-eater safe bet: plain rice · kept by 1 family
Cajun Chicken and Rice Skillet is a weeknight dinner that serves 4 and is on the table in about 50 minutes, for around $13 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken thighs
- 1½ cups long-grain white rice
- 1 tbsp Cajun seasoning
- 3 cups low-sodium chicken broth
- 1 can low-sodium diced tomatoes
- 1 count yellow onion
- 1 count green bell pepper
- 2 count celery
- 3 cloves garlic
- 1 bunch green onions
- 2 tbsp vegetable oil
- 1½ cups frozen peas
Steps
- Cut the chicken into bite-size pieces and toss with the Cajun seasoning (use half if your kids prefer mild).
- Brown the chicken in oil in a large deep skillet over medium-high heat 5 minutes. Move to a plate.
- Add the diced onion, pepper, and celery and cook 4 minutes. Stir in the garlic and rice for 1 minute.
- Add the broth and tomatoes, return the chicken, bring to a boil, then cover and simmer on low 18-20 minutes until the rice is tender and the chicken reaches 165°F.
- Scatter the frozen peas over the rice and cover.
- Rest 5 minutes off the heat, fluff, and top with green onions.
- Chop the vegetables and cut the chicken up to a day ahead and refrigerate; leftovers keep 3 days in the fridge.
- Picky eaters can have the plain chicken and rice.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 60 g
- Fiber
- 3 g
- Sugar
- 5 g
- Fat
- 13 g
- Saturated fat
- 3 g
- Sodium
- 1,290 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop