Soulful Cajun Blackened Chicken with Creole Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Boldly seasoned blackened chicken breasts served over fragrant Creole rice, capturing the vibrant spirit of New Orleans jazz culture. This american-inspired chicken ready in about 45 minutes pairs paprika, garlic powder, onion powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 4 pieces, 6 oz each boneless skinless chicken breasts
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1/2 cup, diced green bell pepper
• 1/2 cup, diced celery stalk
• 1/2 cup, diced onion
• 1 cup, canned, drained diced tomatoes
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper to make the Cajun seasoning.
2. Step 2: Pat dry 4 boneless skinless chicken breasts and generously coat each with the Cajun seasoning mixture on all sides.
3. Step 3: Heat 3 tbsp vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until blackened with a crisp crust and cooked through.
4. Step 4: While chicken cooks, rinse 1 1/2 cups long grain white rice under cold water. In a medium pot, heat 1 tbsp oil over medium heat and sauté 1/2 cup diced green bell pepper, 1/2 cup diced celery, and 1/2 cup diced onion until softened, about 5 minutes.
5. Step 5: Add the rinsed rice to the vegetables and stir for 2 minutes to toast. Pour in 3 cups chicken broth and 1 cup drained diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove rice from heat and fluff with a fork. Stir in 2 tbsp chopped fresh parsley for brightness.
7. Step 7: Serve each Cajun blackened chicken breast atop a bed of Creole rice for a dish full of soulful Southern flavor.