Pan-Seared Chicken with Cajun-Spiced Red Beans and Rice

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Pan-seared to golden perfection served atop a bed of smoky Cajun-spiced red beans and fluffy white rice. This Southern American-inspired chicken recipe (gluten free), ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 cups cooked long grain white rice
• 1 can (15 oz), drained and rinsed canned red kidney beans
• 1 medium, diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery stalks
• 3 cloves minced garlic
• 1 cup chicken broth
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1 tsp cajun seasoning

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Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, and 1/2 tsp dried thyme.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and rest.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 diced yellow onion, 1/2 cup diced green bell pepper, 1/2 cup diced celery, and 3 minced garlic cloves over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 can (15 oz) drained and rinsed red kidney beans, 1 cup chicken broth, 1 tsp Cajun seasoning, and 1/2 tsp dried oregano. Simmer for 8-10 minutes until sauce thickens and flavors meld.
5. Step 5: To serve, spoon 2 cups cooked long grain white rice onto plates, top with the red beans mixture, and place the sliced pan-seared chicken breasts on top.