One-Pot Cajun-Spiced Chicken and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty one-pot meal featuring tender chicken thighs simmered with aromatic Cajun spices and fluffy rice, perfect for a comforting weeknight dinner. This southern american-inspired chicken (gluten free) ready in about 55 minutes pairs bone-in chicken thighs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 6 pieces bone-in chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp Cajun seasoning
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 cup, canned diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Pat dry 6 bone-in chicken thighs and season both sides with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Place chicken thighs skin-side down and sear for 5 minutes until skin is golden and crisp, then flip and cook another 4 minutes. Remove chicken from skillet and set aside.
2. Step 2: In the same skillet, add 1 diced medium yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté over medium heat for 5 minutes until vegetables soften and become fragrant. Add 4 minced garlic cloves and cook for 1 minute more.
3. Step 3: Stir in 1 1/2 cups long grain white rice and 1 cup canned diced tomatoes. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted and coated with the vegetable mixture.
4. Step 4: Pour in 3 cups chicken broth and bring to a boil. Nestle the seared chicken thighs skin-side up back into the skillet on top of the rice mixture. Reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and chicken is cooked through.
5. Step 5: Remove from heat and let sit covered for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the dish and serve with lemon wedges for squeezing.