When you’re craving a dish packed with flavor and minimal cleanup, the Cajun grilled chicken and rice skillet is your answer. This one-pan wonder is easy to make, hearty, and filled with zesty Cajun seasoning that gives every bite a punch. Whether you’re looking for a weeknight dinner or something that impresses guests, this skillet meal hits all the right notes.
The chicken is the star of the dish, marinated in a blend of Cajun spices, garlic, paprika, thyme, and a hint of cayenne pepper. Grilled to perfection, the chicken develops a beautifully smoky, charred exterior while remaining juicy inside. The Cajun seasoning gives it that perfect balance of heat and earthy flavor that makes this dish so irresistible.
The rice, cooked alongside the chicken, absorbs all the flavors in the skillet. Using long-grain white rice or even brown rice helps to keep the texture fluffy and prevents it from becoming too soggy. The rice simmers in a flavorful broth, allowing the seasonings to infuse with every grain. For extra flavor, toss in some diced bell peppers, onions, and garlic while the rice cooks. These vegetables bring a hint of sweetness and color that perfectly complements the spiced chicken.
For a bit of extra creaminess, you can stir in some heavy cream or sour cream just before serving, making the dish richer without overwhelming the bold Cajun flavors. Garnish with fresh parsley or cilantro to add a pop of color and a bit of freshness to balance the spice.
This dish is perfect for those who want a complete, comforting meal with a kick, all made in one skillet. It’s quick, easy, and versatile. Whether you like your Cajun food with extra heat or prefer a milder flavor, this Cajun grilled chicken and rice skillet is bound to become a favorite in your recipe collection.
Cajun Grilled Chicken and Rice Skillet has gained immense popularity among food enthusiasts for its flavorful combination of grilled chicken, Cajun seasoning, and rice. This one-pot meal is not only packed with vibrant spices but is also incredibly easy to prepare, making it a go-to option for busy individuals and families alike. The dish’s versatility allows for customization, allowing cooks to add their favorite vegetables or proteins to cater to their preferences. With its bold flavors and simplicity, it has become a favorite choice for those looking to add a Cajun twist to their cooking repertoire.
Cajun Grilled Chicken and Rice Skillet offers several health benefits, making it a nutritious and well-balanced meal option. As a lean source of protein, grilled chicken helps in building and repairing muscles, supporting immune function, and aiding in weight management. Cajun seasoning, typically made with herbs and spices known for their antioxidant properties, adds a flavorful kick while also potentially providing health benefits. Additionally, incorporating rice into this recipe provides a good source of carbohydrates, essential for energy. With its combination of protein, vegetables, and whole grains, Cajun Grilled Chicken and Rice Skillet is a wholesome and satisfying dish that can contribute to a healthy and balanced diet.
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can diced tomatoes undrained
- 1 cup corn frozen
- 1 cup frozen peas
- Salt and pepper to taste
- parsley chopped fresh for garnish
Instructions
- Rub the chicken breasts with Cajun seasoning.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, bell pepper, and garlic. Cook for 3-4 minutes, or until the vegetables are tender.
- Add the rice, chicken broth, diced tomatoes (with juices), frozen corn, and frozen peas to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 15-20 minutes, or until the rice is cooked and most of the liquid has been absorbed.
- Slice the grilled chicken and return it to the skillet. Stir to combine and heat through.
- Season with salt and pepper to taste. Serve the Cajun grilled chicken and rice skillet garnished with chopped fresh parsley.
Nutrition
Looking good!
This was absolutely delicious! The Cajun spices really brought everything together! Definitely a keeper!
Easy peasy, loved this recipe! Even a novice like me can pull it off.
I dunno… sounded easy, but my rice was all mushy. Maybe I did something wrong?
I agree! This recipe is super simple and so flavorful! Can’t wait to make it again!
Not bad, but my rice didn’t absorb “most of the liquid” after 20 minutes. I ended up simmering longer and it turned out okay. Maybe my broth was hotter/colder than expected?
How can you call this Cajun?! I’m from Louisiana and I know my food. Add more spices!
Rice was yummy.
The recipe says 2 tbsp olive oil but doesn’t mention it again. Are we using it for the chicken or veggies too? 🤔
Not sure I did something wrong, but my rice wasn’t fully cooked at 20 minutes. I added a splash more broth and covered longer—then it worked.
Made this tonight and it was a total hit. The Cajun seasoning really flavors the chicken and the rice so well. I added a squeeze of lemon at the end—so good!
Yes!! That lemon squeeze at the end is genius—brightens everything up. Glad you loved it.
I tried it with frozen peas and corn (as written) and it came out watery. Maybe I didn’t simmer long enough or my lid wasn’t tight. Flavor is there, though.
Mmmh… could’ve used more sauce. It was a bit too dry for me. 😕
Made this tonight and wow—super flavorful. The Cajun seasoning really came through, and the rice turned out perfectly tender. Next time I’ll maybe add a bit more parsley for extra freshness!
Can’t mess up—chicken + rice + Cajun… sounds perfect. I gave it 5 stars just based on that alone.
The flavor is great but mine got a bit too salty. I think my Cajun seasoning was saltier than the one you used. Next time I’ll go lighter on the salt at the end.
The flavor is nice, but mine was kind of watery even after simmering. I ended up uncovering the skillet for the last 5 minutes which helped. Not bad though!
Good concept. The instructions are clear, but I wish it said to stir the rice occasionally while it simmers so it doesn’t stick. Mine stuck a bit.
Pretty solid weeknight recipe. I used a bit extra garlic because… why not. Chicken came out juicy, veggies were tender, and the rice wasn’t mushy.
I think using brown rice would be better for healthy eating, right? Anyone tried it?
I think brown rice might add a nice texture, but it takes longer to cook. Has anyone tried it with brown rice?
Healthy schmelthy! Just stick to the white rice, tastes better I think, lol.
Yummy!!
It was alright, but I think I might’ve overcooked the chicken. Any tips for not drying it out?
Don’t worry too much! Try using a meat thermometer next time; chicken’s done at 165°F. Keeps it juicy!
I usually just cook it less and let it rest before slicing. But honestly, it happens… 🤷♂️
I was skeptical about cooking rice in the skillet, but it actually worked. Vegetables stayed crisp-tender and the whole thing tasted like comfort food with a kick.
I’m skeptical of cooking everything in one skillet—usually rice gets weird. But nope, surprisingly it turned out great. The veggies stayed bright and the chicken didn’t dry out.
One skillet can totally work if you don’t keep lifting the lid. I also like to let it rest 5 minutes after simmering so the rice finishes absorbing. Nice review!
I’m the same—usually one-pan rice goes mushy on me. But the combo of broth + tomatoes + keeping it covered for the last simmer makes sense. Glad it worked for you!
Yuck!! This was a disaster! My kids wouldn’t eat it. What is Cajun seasoning anyway?
Cajun seasoning is just a mix of spices! Maybe you could try Italian herbs next time? Not all dishes fit everyone’s taste.
Yikes, sorry to hear that! My kids love it! Maybe you cooked it wrong or something? 🤷♀️
I’m skeptical about using frozen veggies… does it really taste that good? I prefer fresh.
I thought it was too spicy. I like Cajun food but this was a bit much. I might cut down on the seasoning next time.
Not sure the Cajun seasoning measurement is right? 2 tbsp felt like a lot for my brand—ended up too spicy for me, had to add more tomatoes to balance it.
This dish is soooo good! The flavor is just amazing, my family loved it!
I’m glad you liked it! The flavors are just spot on, right? My kids devour it too!
I followed it exactly and it was meh. The flavors were fine but it felt kind of flat—maybe I needed more salt or more parsley. Not bad, just not wow.
I think it lacked something. Maybe a bit more seasoning? Or some hot sauce? Not bad but could be better.
Super yummy! My kids asked for seconds and I didn’t even tell them it had peas 😅. Quick weeknight dinner with big flavor.
Ugh I followed it and somehow my skillet overflowed when it boiled. I cleaned up a mess and kept going lol. End result was actually really good, so I’ll forgive it.
So good! But I gotta say, I used brown rice instead of white and it took longer to cook. Still worth it!
I think 6-8 minutes per side might depend on thickness—mine was thicker and it took longer. Otherwise the method works and the chicken tasted really seasoned.
I followed the recipe but the rice didn’t cook properly. Maybe my skillet isn’t big enough? Not sure.
Sounds like your skillet really needs to be bigger! Make sure the rice has enough space to cook evenly. Try using a pot next time!
I had the same problem once! I ended up just adding more broth and letting it simmer longer. Maybe that’ll help next time!
Made this tonight and it was a hit! The Cajun seasoning really soaks into the chicken and the rice turned out flavorful instead of bland. I added a tiny pinch of smoked paprika too—next time I might kick it up even more.
Yes!! That’s exactly how it should turn out—Cajun seasoning + broth flavor really does the work. The smoked paprika idea is genius.
Wait, can I use chicken thighs instead? They’re juicier than breasts, right? Please advise.
Yes, chicken thighs would work great! They’ll add more flavor and moisture. Go for it!
The measurements felt a little off for my taste. 2 tbsp Cajun seasoning was strong, so I’d cut it down to 1 tbsp next time. Still good, just spicy-spicy!
I followed it exactly and the rice was kind of gummy… not sure if my broth was too hot/boiling too hard. Flavor was decent, texture was off.
Pretty good, but my rice was still hard at the end. Maybe I need more broth next time.
I had the same problem! I think the broth really makes a difference. Try adding more next time and see if it helps!
Not bad, but mine came out a little salty. I think my Cajun seasoning was stronger than yours. Also the chicken was done, but I maybe overcooked it on the second side.
Made this for dinner and it turned out so flavorful. The Cajun seasoning really punches up the rice—my whole family went back for seconds.
Could be better. The ingredient list says “salt and pepper to taste” but Cajun seasoning already has salt, so I didn’t know what to do. Texture was fine though.
I get what you mean—Cajun seasoning often has salt in it. I usually skip the extra salt at the end and only add pepper (or a pinch of salt) after tasting the finished skillet.
Texture fine, yeah. But I disagree on the salt thing—“salt and pepper to taste” is basically your safety net if the brand of Cajun seasoning is low-sodium. Still, the wording could be clearer.
Pretty good, but mine was a little salty and I think I went too heavy on the seasoning. Next time I’ll cut the Cajun in half. Still tasty though.
I followed it pretty much exactly. The veggies were perfectly tender and the rice turned out fluffy (not mushy). Next time I’ll add a pinch of cayenne just for more kick.
Y’all this is comfort food. The veggies + tomatoes + broth make a nice sauce. I even used smoked paprika instead of Cajun and it was still great.
I’m skeptical about cooking the rice entirely in the skillet, but it actually worked. The chicken stayed juicy and the veggies weren’t mushy. Solid recipe.
Made this for dinner and it was a hit! The Cajun flavor really came through, and the rice cooked perfectly in the skillet. I added a pinch of smoked paprika too—next time I’ll try a little extra garlic.
I don’t know about this recipe. Didn’t taste much, kinda bland. Maybe add more spices?
I thought it was pretty good! Maybe you just need to experiment more with spices to match your taste. Cajun seasoning can be strong if you use a lot, though. Just my two cents!
Rice was kinda crunchy for me. Maybe my stove runs hot or I didn’t cover long enough. Still edible but wouldn’t repeat exactly.
Easy to follow and delicious! My whole family loved it! ❤️
Pretty good for a weeknight. My rice took closer to 25 minutes since my broth was a bit cooler, but it still came out tender. Next time I’ll dice the veggies smaller.
Not bad, but mine was kind of mushy. I followed the 15–20 minutes, but next time I’m going to drain the corn/peas maybe? Or use less broth? Either way, flavor was good.
I’m glad yours still turned out tender—25 minutes makes sense if the broth was cooler. Dicing the veggies smaller is a good call too; I bet it’ll help everything cook more evenly.
The veggies were cooked just right—still a little texture. I also added red pepper flakes because I like it hotter, and it made it even better.
Not sure what I did wrong. My rice was crunchy and the chicken was dry. Maybe my broth amount was off or my heat was too low. The Cajun smell was awesome anyway.
This was absolutely delicious! The spices were on point and the chicken was super juicy. Definitely making it again!
This is comfort food with a kick. My whole family asked for seconds. Cajun seasoning + tomatoes + broth is a great combo.
Yes!! That Cajun seasoning + tomatoes in the skillet is such a good flavor base. Glad your family loved it—seconds are the best compliment.
Good, but my rice needed a little longer than 20 minutes. I had to add a splash more broth. Still flavorful though—definitely worth trying.
Yum yum!! I added some cayenne for more heat and it was perfect! Spicy lover here!
Why does it say Cajun? I thought Cajun was with like sausage or somethng?
Looks good but 6-8 minutes per side for chicken breast is maybe too much for my stove… I fear it would dry out 😬
Easy and quick meal for busy days! My kids loved it but I added extra spice. Will make again!
Not sure I’m convinced about the “most of the liquid absorbed” part—mine was still kinda soupy after simmering. I ended up simmering longer and it thickened, so just adjust as needed.
Not gonna lie, I used regular rice (not long-grain white) and it turned out kinda sticky, but still tasty. If you like creamy rice, that’s a happy accident.
Yeah but if the recipe calls for long-grain, using regular can mess up the texture. Still—glad it tasted good. Did you change the cook time or just keep the 15-20 minutes?
Honestly, “happy accident” is the best kind of accident 😄 Sticky rice makes it more creamy—might even be better with the Cajun seasoning.
The ingredient list is great, but I wish the instructions said whether to rinse the rice or not. I used long-grain as suggested and it was fine, just unclear.
Good catch. I followed it exactly and didn’t rinse, and the rice was fine, but if someone else rinses their long-grain it might come out a bit different. Maybe add a line like “don’t rinse” or “rinse if you prefer.”
I totally agree—rinsing the rice changes the texture, and the instructions didn’t clarify. I usually don’t rinse long-grain when I want fluffy grains, so mine turned out good, but it would’ve been nice to say outright.
Easy peasy and tasty! Perfect for busy weeknights. I added some extra garlic because I love it!
The chicken didn’t cook right for me. I think I did something wrong. Any tips?
Pretty tasty and honestly easy. I was a little worried about the rice being undercooked at 15-20 minutes, but it worked after I kept it covered and let it simmer a couple extra minutes.
Not gonna lie, 15-20 minutes for 1 cup long-grain rice always feels kinda short to me. Mine usually needs more liquid or it turns crunchy 😅
Glad it worked for you! I had the same fear with the rice timing, too—covering it longer really seems to be the key.
I tried it but the chicken came out dry. 6-8 minutes per side felt long for my skillet and thickness. Maybe I should’ve pounded the chicken or used a thermometer.
Ugh, sorry that happened! 6–8 min per side really depends on breast thickness and skillet heat. I’d definitely use a thermometer (165°F in the thickest part) and consider butterflying or pounding so it cooks evenly without drying out.
Yummm! I added some extra spices and it was fire! Definitely a keeper.
I followed it pretty closely but my rice took longer than 20 minutes to absorb the liquid. Maybe my heat was too low? Flavor is still good though—kinda smoky and warm.
That’s likely heat—15–20 minutes is pretty optimistic. If the simmer wasn’t steady (or the lid wasn’t on tight), the rice can take longer. Glad it still tasted smoky though!
I followed it, but my rice took longer than 20 minutes to cook through. Still tasty though—just needed more simmer time and a splash of broth.
Glad you still liked it! Rice can definitely need extra time depending on the brand and how hot your simmer actually is. A splash more broth is usually the fix 👍
I don’t get it. Rice + skillet + broth and it turns out perfect?? Sounds fake 😅
As a Cajun-ish person (or trying to be), I gotta say it’s close, but 2 tbsp Cajun seasoning might vary a LOT by brand. I used mine and it was spicy-spicy—still delicious.
I can’t believe you got spicy-spicy from 2 tbsp. I did 1 tbsp once and it was perfect. Maybe my brand is super bland lol. Either way, great call to warn about variations.
Yes!! Cajun seasoning strength is all over the place. Mine swings from mild to “where’s my milk” depending on the brand 😂 Glad you still loved it!
The chicken was dry. I followed the recipe exactly but was disappointed. Maybe I’ll try it again.
This was super tasty! The Cajun spices really made it pop. Will make again!
Pretty good, but mine was a little salty. I think my Cajun seasoning already had salt, so I’d recommend going easy on the “salt to taste.” Still delicious though.
Pretty tasty, but my rice took longer than 20 minutes. Next time I’ll use a tighter-fitting lid or add a splash more broth. Still, the flavors are great together.
Tasted good haha but not sure if I did this right.
Made this last night and it was a total hit—juicy chicken and the rice soaked up all that Cajun flavor. Didn’t even need extra sauce. Will definitely make again.
Love hearing this! The rice really does soak up the Cajun juices—so glad you didn’t need extra sauce. 😄
Made this last night—so flavorful. The Cajun seasoning really ties everything together, and the rice turned out perfectly tender. Will definitely cook again.
Cooked this for dinner last night. It was easy and quick! Will definitely make again. 😋
So easy! I cooked the chicken a little longer because my skillet runs hot, but otherwise followed the steps. The leftovers reheat great.
Mine came out kinda salty last time, even though I used “salt and pepper to taste.” Maybe the cajun seasoning already has salt? I’m gonna try it your way and watch the broth/cajun seasoning more carefully.
Love hearing that! I always worry about rice timing, but the leftovers reheat great is a big win. 😄 What Cajun seasoning do you use—mild or spicy?
Absolutely delicious! The Cajun seasoning added such great flavor. My family loved it!
I agree! The Cajun flavor is so unique and tasty! Glad your family enjoyed it! 😊
Honestly, it tasted kinda bland to me. I ended up needing extra Cajun seasoning and black pepper to get the flavor to pop. Maybe my brand is milder?
I get that—mine was a little muted until I salted the broth/seasoning more. Did you season beyond the final salt & pepper? Cajun seasoning brands vary a LOT.
Bland? That’s wild. With 2 tbsp Cajun seasoning on 4 chicken breasts it should hit. Maybe you didn’t simmer long enough so the rice didn’t soak up flavor?
I don’t know, I made it and it was kind of bland. Maybe my seasoning was old? Seems not enough flavor.
Maybe try fresh seasoning next time! It makes a huge difference. 😃
Easy to make, but I forgot to buy chicken broth. Used water instead. Womp womp. 😂
Haha, water works too! It’s all about the seasoning, right? 😄
Not sure why people love Cajun rice skillet stuff, but this one was just okay for me. The flavor was good, just not super wow. Might be my seasoning was mild.
I get you—Cajun dishes can be either punchy or kind of flat depending on the seasoning. If your Cajun blend is mild, this could definitely taste “okay” instead of wow.
I had no bell pepper so I used celery instead (don’t judge). Came out surprisingly good—my household ate it fast.
Pretty good and easy, but I think my rice needed closer to 25 minutes instead of 15-20. Also used less Cajun seasoning because I’m a wimp with spice 😅 Still a solid meal.
Made this tonight and it was seriously flavorful. The Cajun seasoning really shines, and the rice came out perfect—tender but not mushy. I added a squeeze of lemon at the end and it tasted restaurant-level.
Yes!! The Cajun seasoning really is the star here. I love how you nailed the rice texture—tender but not mushy is exactly what I’m after. Lemon at the end sounds amazing.
I tried something similar but my rice always turns out mushy… did you rinse the rice or follow the times exactly? Also, 2 cups broth for 1 cup rice seems right? Might be why mine went off 😅
I’m skeptical about 1 cup long-grain rice with only 2 cups broth in a covered simmer. It felt a bit too tight on liquid, but it still came out okay. Would try 2.25 cups next time.
Yum! Best rice dish I’ve made all month! So easy! 😂
The frozen peas/corn made it easy. I also added a little extra garlic and some onion powder. The leftovers reheat great—better the next day.
Made this tonight—so flavorful! The Cajun seasoning really pops, and the rice texture came out perfect after simmering. I added a squeeze of lemon at the end and it tasted restaurant-level. Will cook again.
Solid recipe, easy steps. I used pre-cooked chicken (leftover) so I only warmed it through at the end, and it still worked. Next time I’ll toast the rice a minute in the oil first for extra nuttiness.
10/10, will make this again! Don’t forget the parsley for garnish, it really makes it pop.
Pretty tasty and super easy. I used slightly less seasoning because I’m not a big spice person, but it still had good flavor. The veggies stayed nice and tender.
Pretty good, but I think 2 tbsp Cajun seasoning might be too much for folks who don’t like spice. Next time I’ll do half like you did.
Love hearing that the veggies stayed tender—mine always either turn mushy or crunchy. Glad this one hits the sweet spot!
Confusing part: it says bring to a boil then cover and simmer 15-20—my rice still wasn’t done by 20, so I kept going another 10. After that it was good.
Solid weeknight meal. I used a spicier Cajun seasoning and it was great, but I’d recommend tasting the broth before adding lots of extra salt—seasoning can be salty.
5/5 for comfort food. Simple ingredients, big flavor. Also the leftovers reheat great—like even better the next day.
I love one-pan meals, and this delivers. I used chicken thighs instead of breasts and it stayed juicy. Took about the right time too.
One word: Yum!
😂 Yum indeed! Cajun chicken + rice in one skillet sounds perfect.
Way too much Cajun seasoning for my taste—my mouth was on fire 😅. I’d cut it to 1 tbsp next time or use a milder blend.
Totally agree—2 tbsp of seasoning can be nuclear 😅 I usually do 1 tbsp (or even 1.5) and it still tastes great. Next time try a milder Cajun blend too!
This is super flavorful—love how the Cajun seasoning really soaks into the rice. I added a pinch of smoked paprika too and it kicked it up a notch. Will make again!
I’m skeptical of using frozen peas and corn like that—still, it worked. I liked the texture contrast. Would recommend. Also, the timing is pretty forgiving.
Honestly? Mine was bland. I know it says salt and pepper to taste, but I did that and it still needed something. Maybe I used the wrong Cajun seasoning—mine was kinda old.
Oh no—bummed it turned out bland for you. I’ve found the Cajun seasoning brand matters a lot; some are more mellow. Next time try tasting the broth/rice liquid before simmering and add a pinch more seasoning (or a little garlic powder/cayenne) early on.
The flavor is good but it felt a little dry toward the end for me. Next time I’ll add a splash more broth and taste for salt earlier. Chicken came out juicy though!
Good call on tasting earlier. I always wait till the end for salt and then it’s like… oops lol. I’ll try mixing a bit of salt into the simmer next time.
Totally agree on the drying—mine does that if I simmer too long. I usually add a couple extra splashes of broth right at the “low and covered” stage and check the rice after 15 min.
This was okay but a bit bland to me—could use more Cajun seasoning or some hot sauce. My kids asked for ketchup, lol. I’d tweak it before serving to guests.
I’m not a fan of using frozen peas and corn—feels like shortcuts. Also, 2 cups broth for 1 cup rice? That’s… maybe I’m wrong. Didn’t love it.
I’m skeptical about skillet rice without cooking the chicken first with the lid on… but I tried it. Actually it worked. Next time I’ll dice the onion smaller so it softens faster.
5 stars!!!!!