Cajun-Spiced Chicken and Rice Skillet with Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty one-pan meal blending tender chicken, bell peppers, and rice with bold Cajun spices for a flavorful Southern-inspired dish. This southern american-inspired chicken ready in about 40 minutes pairs boneless skinless chicken thighs, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Southern American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cut boneless skinless chicken thighs and sprinkle 2 tsp Cajun seasoning and 1 tsp smoked paprika over the chicken. Cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 diced small yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté for 4-5 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 cup long grain white rice and toast for 1 minute.
  4. Step 4: Pour in 2 cups chicken broth, season with 1/2 tsp salt and 1/4 tsp black pepper, then return the chicken to the skillet. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove from heat, fluff rice with a fork, garnish with 2 tbsp chopped fresh parsley, and serve.

Frequently asked questions

How long does Cajun-Spiced Chicken and Rice Skillet with Bell Peppers take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cajun-Spiced Chicken and Rice Skillet with Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Cajun-Spiced Chicken and Rice Skillet with Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cajun-Spiced Chicken and Rice Skillet with Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cajun-Spiced Chicken and Rice Skillet with Bell Peppers?

Southern American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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