Next Post
Parmesan Garlic Butter Crusted Halibut.
This post may contain affiliate links, please see our privacy policy for details.
Quick Cajun Chicken and Rice. When weeknights get busy, I always make a colorful skillet dinner that practically cooks itself. This is that meal. This one-skillet chicken and rice brings smoky Cajun spice, sweet peppers, and herb butter together in one pan. I like to toast the rice first for that nutty, pilaf-style flavor and texture, then finish it with butter and fresh herbs. It’s simple, comforting, and always a family favorite.
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
Ingredients
- 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
The Steps
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.
Why You’ll Love This Recipe
-
One pan with minimal cleanup
-
Pantry staples paired with fresh herbs and lemon
-
Toasted rice with pilaf-style texture and flavor
-
Herby butter that gives it a restaurant-style finish
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:
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Lastly, if you make this Quick Cajun Chicken and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Quick Cajun Chicken and Rice
Servings: 4
Calories Per Serving: 658 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
This post was originally published on February 23, 2026
I made this last night. 10 minutes to cook the wild rice must be a typo or I bought the wrong kind of wild rice. It took 40 minutes to cook the wild rice, I bought the brand linked above. The package even says it takes 40 minutes to cook. There is no way it will cook in 10 minutes so prepare to cook longer. Also if you use broth vs water use low sodium broth because the dish was too salty with broth. Overall a disappointment.
Hi Marissa,
Thanks for trying this dish and your comment, very sorry to hear it did not turn out for you.
The was unfortunately inedible, it was unbelievably salty. I think the Cajun and creole seasoning probably should have been teaspoons, not tablespoons? It also look about 50 minutes for my wild rice to be soft, not 10.
Hi Tina,
I appreciate you trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
As an experienced cook, I knew my rice would not be done in 10 minutes so I bumped it up to 25 minutes. It came out perfectly! And the flavor profiles in this recipe were excellent! I will serve it over and over again! Also the addition of the rosemary toasting the rice was a beautiful aromatic!
Thanks so much, Amanda! Love to hear this dish was enjoyed, I appreciate you making it!
Have a great Thursday!
Just curious why an oven safe skillet is needed? Is there a step missing?
Hi Elizabeth,
That is just what I prefer to use, but there is not a step missing:)
Please let me know if you try this recipe!
Unfortunately wild rice takes 30
Minutes to soften, so it didn’t work out as intended.
Hi Hollie,
Sorry to hear this recipe did not turn out for you, thanks for giving it a try!
The rice was not fully cooked after 10 min. The wild rice was still very hard, and the liquid not absorbed. The wild rice package says it needs to cook for 50 min. I ended up cooking it for an additional 35 min in order to cook the wild rice. The white rice was then very overcooked. This recipe doesn’t work with white rice and wild rice due to the cooking times needed. This was also very very salty.
Thanks for sharing your feedback, Kelly. Sorry to hear this dish was not enjoyed!
I looked at the wild rice you linked and their cooking directions say it takes 45 min. Your recipe says it only takes 10 min. Not sure which to follow.
Hi Jordan,
You can follow this recipe as written, I have tested it a lot:) The rice will cook properly in this dish.
Please let me know if I can help in any other way!
What is the difference between cajun seasoning and creole seasoning? I clicked the link and cajun seasoning just brought me to Old Bay seasoning which is not cajun seasoning. Are their different herbs in each? Also, the rice has different cooking times, did you account for this or just hope for the best and put it in the oven?
Hi Corey,
You can follow the recipe as written, it has been tested over and over again:) Cajun seasoning has a variety of ground peppers—black, cayenne, and white—while Creole seasoning is more herbal, containing oregano, thyme, rosemary, and paprika. Please let me know if you have any other questions!
Thank you. I do see the broth in step 2 but when I go to print, there is no broth in the ingredients list. When I cook I like to look at that first to make sure I have everything. Can this be updated? It would be more user-friendly that way!
Thanks for your feedback, Allison!! I can add the broth to the ingredient list! I hope you love this recipe!
When does this go in the oven? There also is no broth in the ingredients list? I read this so many times but I’m not seeing it lol
Hey Allison,
This dish does not go into the oven:) You can use 3 cups of water or broth.
Please let me know if you have any other questions!
I’m not seeing broth listed in the ingredients. Am I missing something???
Hi there,
You can use 3 cups of water or broth:) Please let me know if you have any other questions, I hope you love this dish!
why does it have to be ‘an oven safe skillet?’
Hi Brenda,
That is what I prefer to use, but I guess it does not need to be oven safe since the dish does not go in the oven.
I hope you love this recipe!
This recipe sounds delicious. I haven’t tried it yet, but I noticed that you have to add broth or water. However, you did not put broth on the ingredient list. That would be helpful. Thank you.
Hey Pamela,
Thanks for sharing your feedback and sorry for any confusion! You can just use water:) I hope you love this dish!
Wild rice and white rice have different cooking times, any recommendation on how to account for that in this recipe?
Hi Gina,
If you follow the recipe as written, you shouldn’t have any issues. I tested with both the white rice and wild rice several times:)
I hope you love this dish!
Hi. You say to use an oven- safe skillet but I’m not seeing at what point in the recipe you’re putting the pan in the oven. Is this just your preferred pan? I ask because my skillet isn’t oven proof. Thank you.
Hey Terri,
Yes, this is just what I prefer, but I guess it would be okay that your pan isn’t oven safe. You do not have to put this into the oven:)
I hope you love this dish!