One-Pot Cajun Chicken and Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A flavorful one-pot meal combining aromatic Cajun spices with tender chicken and fluffy rice for an easy, comforting dinner. This american-inspired one pot ready in about 55 minutes pairs boneless skinless chicken thighs, olive oil, yellow onion 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tbsp cajun seasoning
• 1 cup diced tomatoes
• 2 tbsp, chopped fresh parsley
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 1 lb boneless skinless chicken thighs, cut into 1-inch pieces, and season with 2 tbsp Cajun seasoning, salt, and black pepper. Sauté for 5-6 minutes until chicken is browned but not fully cooked, then remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 1 diced bell pepper, and 2 diced celery stalks. Sauté over medium heat for 5 minutes until softened and fragrant, then stir in 4 minced garlic cloves and cook for 1 minute more.
3. Step 3: Add 1 1/2 cups long grain white rice to the pot and stir continuously for 2 minutes to toast the rice slightly until edges become translucent.
4. Step 4: Pour in 3 cups chicken broth and 1 cup diced tomatoes, scraping any browned bits off the bottom. Return the chicken pieces to the pot, stir to combine, then bring to a boil.
5. Step 5: Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
6. Step 6: Fluff the rice with a fork, stir in 2 tbsp chopped fresh parsley, adjust salt and pepper to taste, and serve warm.