Description

A flavorful, all-in-one baked dinner with tender Cajun-spiced chicken and fluffy rice cooked with bell peppers and onions.

Ingredients

Scale

1 lb boneless, skinless chicken thighs (or breasts)
2 tbsp olive oil, divided
1 tbsp + 1 tsp Cajun seasoning, divided
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 small yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup long grain white rice (uncooked)
2 cups low-sodium chicken broth
¼ tsp smoked paprika
Chopped parsley or green onions, for garnish
Lemon wedges (optional)

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Instructions

Pat chicken dry and coat with 1 tbsp oil, 1 tbsp Cajun seasoning, salt, and pepper.
In a large oven-safe skillet, sear chicken over medium-high heat until browned, 4-5 min per side. Remove.
In the same pan, sauté onion and bell peppers for 5-6 min. Add garlic and cook 1 min.
Add rice and toast, stirring, for 2 minutes.
Pour in broth, scraping the pan. Stir in remaining 1 tsp Cajun seasoning and smoked paprika. Bring to a boil.
Nestle chicken back into the pan. Cover and transfer to a preheated 375°F (190°C) oven. Bake for 25-30 minutes, or until rice is tender and liquid is absorbed.
Let rest, covered, for 5-10 minutes. Garnish and serve with lemon wedges.

Notes

For a spicier dish, add a pinch of cayenne pepper with the Cajun seasoning.
Do not lift the lid while the dish is baking to ensure perfectly cooked rice.
Chicken broth can be substituted with vegetable or mushroom broth.
Leftovers store well in the fridge for up to 4 days.

Prep Time: 10 min
Cook Time: 30 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Calories: 430 kcal
Sugar: 4g
Sodium: 650mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 28g
Cholesterol: 95mg