Name: One-Pot Cajun Chicken and Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 4 boneless skinless chicken breasts (or chicken thighs); 1 teaspoon olive oil; 2 teaspoons Cajun seasoning; 1 tablespoon honey; 1 tablespoon butter (plus extra as needed); 1 celery stalk (thinly sliced); 1 bell pepper (diced, preferably red); 1 teaspoon minced garlic; 1 cup long grain white rice (uncooked); 2 ¼ cups chicken broth (low sodium recommended); 1 tablespoon Cajun seasoning; 2 mangoes (diced); handful cilantro (chopped); lime wedges for squeezing

There’s something wonderfully cozy about a dish where everything cooks together in one pan — no fuss, no mess. This One-Pot Cajun Chicken and Rice Recipe does just that, packing bold, spicy flavors and a touch of sweetness into an easy dinner you’ll want on repeat.

The image shows a black bowl filled with two main layers; on one side, there is a generous serving of orange-red rice mixed with small pieces of red pepper and herbs, and on the other side, there is a piece of grilled chicken with a dark, smoky spice coating and a white inside where it is sliced to show texture. The chicken is placed slightly on top of the rice, with small cubes of yellow fruit scattered near the edge and a slice of lime with green details placed next to the chicken. A silver fork rests on the bowl at the bottom left, partially touching both rice and chicken. The whole scene sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make One-Pot Cajun Chicken and Rice Recipe
Top Tip
How to Serve One-Pot Cajun Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One-Pot Cajun Chicken and Rice Recipe

Why You'll Love This Recipe

I fell for this recipe the first time I made it, mostly because it tastes way more complicated than it is and it cleans up in a flash. It’s an everyday kind of comfort food, but with a spicy Cajun twist that feels like a little kitchen adventure.

One-Pan Ease: Everything cooks in one skillet, saving you time and cleanup hassle.
Bold Flavor: The Cajun seasoning adds a spicy, smoky kick that wakes up the whole dish.
Sweet & Savory Balance: Honey and mango add a fresh sweetness that balances the heat perfectly.
Quick and Family-Friendly: Ready in 35 minutes, it’s perfect for busy weeknights when you want something homemade.

Ingredients & Why They Work

Each ingredient in this One-Pot Cajun Chicken and Rice Recipe has a purpose, from building layers of flavor to creating the right texture. I always recommend fresh veggies and quality chicken broth for the best results.

Flat lay of four raw boneless skinless chicken breasts, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of deep red Cajun seasoning powder, a few small cubes of creamy yellow butter, a small white ceramic bowl filled with golden honey, two ripe whole mangoes with bright yellow-orange skin, a small handful of fresh green cilantro sprigs, one crisp celery stalk thinly sliced, one red bell pepper diced into even cubes, a small white ceramic bowl of minced garlic, a small white ceramic bowl filled with uncooked long grain white rice, a small white ceramic bowl with golden chicken broth, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts (or thighs): Chicken thighs give more moisture if you prefer, but breasts work wonderfully for lean protein.
Olive oil: Just enough to help the Cajun seasoning stick and provide a nice sear on the chicken.
Cajun seasoning: This is the heart of the dish — smoky, spicy, and aromatic. You can use store-bought or your own mix.
Butter: Adds richness — plus, when mixed with honey it creates a lovely glaze on the chicken.
Honey: A touch of sweetness balances the heat and keeps the chicken juicy.
Mangoes (diced, optional): I love how mango adds a fresh, tropical balance to the spice if you want a little contrast.
Cilantro: Fresh cilantro sprinkled on top brightens every bite.
Celery: Provides a subtle crunch and earthy freshness to the rice mixture.
Bell pepper (red preferred): Adds color, sweetness, and texture.
Minced garlic: A must for depth of flavor — don’t skip it!
Long grain white rice: Absorbs all those spicy juices and keeps the dish nicely fluffy.
Chicken broth: I like low sodium so I can control the saltiness, but any good-quality broth works.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this One-Pot Cajun Chicken and Rice Recipe is how easy it is to tweak. If you like things milder, just dial back the Cajun seasoning a bit. Want extra veggies? Throw in some chopped zucchini or corn.

Variation: Once, I swapped the mango for pineapple and it gave a fun tropical vibe — just as tasty!
Spicy Boost: If you’re a heat lover, add a pinch of cayenne or some chopped jalapeño before cooking the veggies.
Protein Swap: Try chicken thighs instead of breasts for a juicier finish, especially if you’re not fussed about lean meat.
Vegan Twist: Use plant-based butter and veggie broth, plus tofu or tempeh instead of chicken — just adjust cooking time accordingly.

Step-by-Step: How I Make One-Pot Cajun Chicken and Rice Recipe

A black bowl filled with three main layers: at the bottom is a bed of orange-red rice mixed with small bits of red pepper, topped with five slices of grilled chicken with a dark, seasoned crust arranged in the center, garnished with small green herb pieces. On the side near the top edge of the bowl are bright yellow mango cubes and two thin lime slices. A fork is placed on the left side inside the bowl with some chicken and rice on it. The bowl sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Season And Sear The Chicken

I start by rubbing the olive oil all over my chicken pieces, then I sprinkle on the Cajun seasoning, making sure every inch is coated — that’s where the magic begins. Next, I heat a large skillet over medium heat and melt the butter, stirring in honey just as it melts to create a sweet glaze. Then, I sear the chicken on each side for 1-2 minutes until it’s golden but not fully cooked. This quick browning locks in juices and layers flavor.

Step 2: Sauté The Veggies

After transferring the chicken to a plate, I toss celery, bell pepper, and garlic into the pan. If there isn’t enough fat left from the chicken, I add a tablespoon more butter. I love cooking the veggies just until they start to soften — about a minute — so they keep some crunch and freshness, building the right texture for my rice base.

Step 3: Build The Rice Base

Now, in goes the rice, plus another tablespoon of Cajun seasoning for a punch of flavor. I stir everything together really well so the rice gets coated in spices. Then I pour in the chicken broth and crank the heat to bring it to a boil.

Step 4: Simmer To Perfection

Once boiling, I turn the heat down to medium-low, nestle the chicken pieces back on top of the rice, cover the pan, and let it all simmer for 15 to 20 minutes. This gives the rice time to absorb the broth and the chicken to cook through — just make sure to check that the chicken reaches an internal temperature of 165°F for safety.

Step 5: Finish And Serve

I always fluff the rice gently with a fork to keep it light and then serve the chicken and rice topped with a generous scoop of diced mango, fresh cilantro, and lime wedges for squeezing right at the table. The sweetness of mango and brightness of lime really bring the whole dish alive!

Top Tip

After making this One-Pot Cajun Chicken and Rice Recipe many times, I’ve learned a few things that really help it turn out perfectly every time.

Don’t Skip The Sear: Quickly browning the chicken seals in juices and adds a depth of flavor you’ll notice in every bite.
Use Quality Cajun Seasoning: Whether you make your own or buy it, fresh spices make a big difference in flavor intensity.
Keep The Lid On: Simmer with the lid tightly covered to trap steam so the rice cooks evenly and stays tender.
Watch The Liquid: Different rice brands absorb liquid differently — add a splash of extra broth if the rice isn’t quite tender near the end.

How to Serve One-Pot Cajun Chicken and Rice Recipe

Cajun Chicken and Rice - Serving Suggestion

Garnishes

I always top mine with fresh cilantro for that herbal pop, diced mango for sweetness, and lime wedges that everyone squeezes over their plate — tang and brightness are everything here. Sometimes I throw on sliced green onions too, just for a little more crunch.

Side Dishes

This dish is hearty enough on its own, but I like pairing it with simple roasted or steamed veggies—like broccoli or green beans—for balance. A crisp green salad with a light vinaigrette also works great to contrast the richness.

Creative Ways to Present

For a festive touch, I’ve plated the chicken and rice in small cast-iron skillets topped with mango slices and cilantro sprigs at dinner parties. It looks rustic and inviting—guests love the personal pan vibe!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they keep well for up to 3 days. Flavors actually deepen overnight, so sometimes I find it even tastier the next day.

Freezing

This One-Pot Cajun Chicken and Rice freezes surprisingly well. I let it cool completely, then portion it out and freeze in airtight containers. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove with a splash of water or broth to keep the rice from drying out, stirring occasionally until warmed through. You can also microwave it covered but I prefer the stovetop for the best texture.

Frequently Asked Questions:

Can I use brown rice instead of white rice?

Brown rice takes longer to cook than white, so I recommend cooking it separately first or adding extra broth and simmering longer if you want to substitute it in this recipe.

How spicy is the One-Pot Cajun Chicken and Rice Recipe?

The spice level depends on your Cajun seasoning choice. For mild heat, use less seasoning or a milder blend; increase it if you like more kick. The honey and mango help balance the spiciness nicely.

Can I make this recipe gluten-free?

Yes! Just make sure your chicken broth and Cajun seasoning are gluten-free, which most brands are. This recipe is naturally gluten-free otherwise.

What’s the best way to reheat leftovers without drying the chicken?

Reheat on the stove over low heat with a splash of broth or water, covered to retain moisture. This prevents the chicken from drying out and keeps the rice fluffy.

Final Thoughts

This One-Pot Cajun Chicken and Rice Recipe feels like the perfect weeknight hug — a bit spicy, just a touch sweet, and endlessly satisfying. I hope you enjoy making it as much as I do because it’s truly one of those meals that delivers big flavor with little effort. Give it a try, share it with your favorite people, and prepare for requests to make it again!