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!
Season chicken: Sprinkle 1 ½ tablespoon of the Cajun spice mixture evenly over the chicken on both sides with. Use your hands to rub the seasoning into the chicken thighs.
Brown chicken: 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.
Saute veggies: (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.
Add rice, then remaining ingredients: 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.
Return chicken to pan: 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, COVERED. Remove the lid and 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.
Serve: Garnish with parsley and jalapeños if desired. Enjoy!
Notes
Chicken: This cajun chicken recipe calls for bone-in chicken thighs - either skinless or skin-on! I recommend using skin-on (shown here). The skin not only protects the chicken, keeping it moist, but the crispy is skin is delicious! However, you can peel the skin off before serving to save some calories and fat!
Skillet size: 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.
Cajun seasoning: You can use a store-bought cajun spice mix, 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. DIY - Cajun Spice Mix: https://www.nospoonnecessary.com/cajun-spice-homemade-cajun-seasoning/
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.