Quick Cajun Chicken and Rice
One-skillet Cajun chicken and rice with peppers, herbs, and buttery toasted rice. Easy, cozy, and perfect for busy weeknights!
Servings: 4
Calories: 658kcal
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.
Nutrition
Calories: 658kcal
