Jazz-Inspired Cajun Chicken with Smoky Andouille Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender chicken breasts seasoned with Cajun spices paired with smoky Andouille sausage rice, inspired by the soulful rhythms of New Orleans jazz. This american-inspired chicken ready in about 50 minutes pairs olive oil, Cajun seasoning, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz, sliced into 1/4-inch rounds Andouille sausage
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium, diced green bell pepper
• 1 large, diced celery stalk
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and rub evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove from skillet and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 8 oz sliced Andouille sausage over medium heat for 4 minutes until slightly crispy.
4. Step 4: Add 1 medium diced yellow onion, 1 medium diced green bell pepper, 1 large diced celery stalk, and 3 minced garlic cloves to the skillet with sausage. Cook, stirring occasionally, for 5 minutes until vegetables soften and become fragrant.
5. Step 5: Stir in 1 1/2 cups long grain white rice, 1 tsp smoked paprika, 1 tsp dried thyme, and 1/4 tsp cayenne pepper. Toast rice with vegetables and sausage for 2 minutes.
6. Step 6: Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
7. Step 7: Fluff rice with a fork, adjust seasoning if needed, and serve by placing seared Cajun chicken breasts on top of the smoky Andouille rice. Garnish with 2 tbsp chopped fresh parsley.