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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection served atop a bed of smoky Cajun-spiced red beans and fluffy white rice. This southern american-inspired chicken (gluten free) ready in about 40 minutes pairs olive oil, smoked paprika, cayenne pepper 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 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.

Prep: 10 min Cook: 30 min Serves 2 Southern American cuisine 520 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Chicken with Cajun-Spiced Red Beans and Rice take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Cajun-Spiced Red Beans and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Cajun-Spiced Red Beans and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Cajun-Spiced Red Beans and Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Cajun-Spiced Red Beans and Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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