One-Pot Cajun Chicken and Rice with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty one-pot meal combining tender chicken thighs with fragrant Cajun spices and colorful bell peppers simmered with rice. This southern american-inspired chicken ready in about 45 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 red bell pepper
• 1 medium, diced green bell pepper
• 3, minced garlic cloves
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb boneless skinless chicken thighs with 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken thighs and sear for 4-5 minutes per side until golden brown and cooked through, then remove and set aside.
2. Step 2: In the same skillet, add 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté over medium heat for 5 minutes until the vegetables soften and become fragrant.
3. Step 3: Add 3 minced garlic cloves and 1 cup long grain white rice to the skillet, stirring for 1 minute to toast the rice and release the garlic aroma.
4. Step 4: Pour in 2 cups chicken broth, scraping the bottom of the pan to deglaze. Bring the mixture to a boil, then reduce heat to low. Return the chicken thighs on top, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
5. Step 5: Remove from heat and let it rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.