Description
A flavorful one-pot Cajun Chicken and Rice recipe featuring tender chicken breasts, seasoned with Cajun spices, cooked together with aromatic vegetables and rice for a quick and wholesome meal. Optionally served with fresh mangoes and cilantro for a refreshing twist.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (or chicken thighs)
- 1 teaspoon olive oil
- 2 teaspoons Cajun seasoning
Vegetables and Flavorings
- 1 celery stalk (thinly sliced)
- 1 bell pepper (diced, red recommended)
- 1 teaspoon minced garlic
- handful cilantro (chopped)
- 2 mangoes (diced, optional)
Rice and Liquids
- 1 cup long grain white rice (uncooked)
- 2 ¼ cups chicken broth (low sodium preferred)
Other
- 2 tablespoons butter
- 1 tablespoon honey
- 1 tablespoon butter (as needed for sautéing)
- 1 tablespoon Cajun seasoning
Instructions
- Prepare Chicken: Rub 1 teaspoon olive oil all over the chicken breasts. Season evenly with 2 teaspoons Cajun seasoning on all sides.
- Sear Chicken: Heat a large skillet over medium heat and melt 2 tablespoons butter. Once melted, stir in 1 tablespoon honey. Add chicken breasts and brown for 1-2 minutes per side until golden. Remove chicken from skillet and place on a plate.
- Sauté Vegetables: In the same skillet, add sliced celery, diced bell pepper, and minced garlic. Sauté for 1 minute. If there is not enough oil or butter remaining, add 1 tablespoon butter as needed.
- Add Rice and Spices: Stir in 1 cup uncooked long grain white rice and 1 tablespoon Cajun seasoning, coating the rice and vegetables well.
- Add Broth and Simmer: Pour in 2 ¼ cups chicken broth and bring the mixture to a boil over medium heat.
- Cook Together: Reduce heat to medium-low. Return the seared chicken breasts to the pan, placing them on top of the rice mixture. Cover the skillet and let cook for 20 minutes, or until the chicken is cooked through and the rice is tender.
- Finish and Serve: Fluff the rice gently with a fork. Serve the chicken and rice topped with diced mangoes (optional), chopped fresh cilantro, and lime wedges for squeezing.
Notes
- Use a heavy-bottomed skillet or sauté pan for even cooking and to prevent burning.
- You can substitute chicken thighs if preferred for juicier meat.
- Fresh mango adds a sweet contrast but can be omitted if unavailable or replaced with diced pineapple or avocado.
- Adjust Cajun seasoning amount according to spice preference.
- If you want to increase the vegetable content, you can add diced tomatoes or corn along with the bell peppers.
- Ensure the skillet has a tight-fitting lid to properly steam the rice and chicken.
- Leftovers store well and reheat nicely for next-day meals.
Nutrition
- Serving Size: 1 serving
- Calories: 404 kcal
- Sugar: 19 g
- Sodium: 628 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 73 mg
