Juicy, crispy skinned chicken thighs nestled in smoky, Cajun spiced rice studded with red beans, red bell peppers and tomatoes. This Skillet Cajun Chicken is a complete meal made in ONE skillet with only 8 ingredients. Easy, breezy and packed with flavor, this Cajun Chicken is weeknight dinner winning!
entree, Main Course
black rice, chicken, one pan, red beans, red bell peppers, skillet, thighs, tomatoes
Calories: 410 kcal
, Bone-in (either skin-on or skinless, depending on preference)
Cajun Spice Mix
– peeled and diced
Red Bell Pepper
Long Grain Rice
(15 ounce) Can
– drained and rinsed
(15 ounce) Can
Fire Roasted Diced Tomatoes WITH their juices
Optional Garnishes: Chopped Fresh Parsley, Sliced Jalapenos
Preheat oven to 350 degrees F.
Season chicken on all sides with 1 ½ tablespoon of the Cajun spice mixture.
Heat 1 tablespoon oil in a large, straight-sided skillet (with a tight fitting lid) over medium-high heat. Add chicken (skin side down) and cook until browned all over, about 2 minutes per side. Transfer chicken to a plate.
(If using skinless chicken thighs or pan is dry, add remaining tablespoon of oil*). Add the onion and bell pepper. Season with generously with salt and pepper. Cook until softened, about 2-3 minutes. Reduce heat to medium and add the rice, stirring to coat. Add the stock, beans, diced tomatoes and remaining ½ tablespoon of the Cajun seasoning. Stir to combine and increase heat to medium high.
Add the chicken, skin side up, back to the skillet, nestling it on top of/partially in the rice. Bring contents to a simmer. Immediately cover the skillet with the lid and transfer to the preheated oven.
Bake for 25 minutes and remove lid. Continue to bake, uncovered, for 10-15 minutes or until most of the liquid is absorbed and the chicken is cooked through. Remove from oven and let sit for 5 minutes.
Garnish with parsley and jalapenos if desired. Enjoy!
1. The recipe below calls for bone-in chicken thighs. You can either use skinless or skin-on. I recommend using skin-on (what I used), because the crispy skin is downright delicious.
2. You can use any kind of skillet you would like for this recipe, but make sure it is straight sided, has a tight fitting lid, and it is oven safe. I used a 12’’ cast iron skillet.
3. You can purchase Cajun spice mix at the store, or you can make your own. I highly suggest you make your own. You probably already have all the seasonings in your pantry, and making your own is much cheaper than buying a prepared one. To DIY - Cajun Spice Mix:
1 TBS Paprika
2 tsp Kosher Salt
2 tsp Garlic Powder
1 ½ -2 tsp Cayenne (depending on how spicy you want it)
1 tsp Onion Powder
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Ground Black Pepper
Skillet Cajun Chicken with Red Beans & Rice
Amount Per Serving
Calories from Fat 117
% Daily Value*
Saturated Fat 2g13%
Vitamin A 75IU2%
Vitamin C 6.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.