One Pot Spicy Cajun Chicken & Rice

One Pot Spicy Cajun Chicken & Rice – Easy and flavorful spicy cajun chicken with peppers and rice all cooked in one pot in just 30 minutes! 

One Pot Spicy Cajun Chicken & Rice | Creme de la Crumb

I really wish these photos did this dish justice but they just don’t. You can’t capture all of the flavors and spicy goodness accurately in pictures and believe me, I really really tried. This is one of those times when you really need smell-a-vision.

One Pot Spicy Cajun Chicken & Rice | Creme de la Crumb
I absolutely love one pot meals because a) minimal clean up and b) minimal clean up. Can you tell I’m a fan of the minimal clean up? Between the ease of this dish and the loads of super duper yummy flavor, I can’t get enough of it. Since the husband has been out of town, I’ve been eating leftovers all week and I am not complaining about that! I’ll take spicy cajun chicken and rice leftovers any day!

One Pot Spicy Cajun Chicken & Rice | Creme de la Crumb
4.5 from 6 reviews
One Pot Spicy Cajun Chicken & Rice
Prep time
Cook time
Total time
Easy and flavorful spicy cajun chicken with peppers and rice all cooked in one pot in just 30 minutes!
Recipe type: Main Dish
Cuisine: Cajun
Serves: 4
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 4-5 teaspoons cajun seasoning, divided (store-bought OR see my easy homemade seasoning below!)
  • 1 cup rice (uncooked)
  • 2¼ cups low sodium chicken broth
  • 1 whole bell pepper (any color, OR ½ of two kinds - I used yellow and red)
  • roughly chopped cilantro
homemade cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1½ teaspoon paprika
  • ½ teaspoon pepper
  • ½ teaspoon onion salt
  • ½ teaspoon cayenne pepper
  • heaping ½ teaspoon oregano
  • ¼ teaspoon red pepper flakes
  1. Season chicken breasts on both sides with about 2 teaspoons of Cajun seasoning. Drizzle a large pan or skillet (one that has a lid) with oil and cook chicken breasts for about 1 minute on each side over medium-high heat, just long enough to brown each side of the chicken. Transfer to a plate.
  2. Reduce heat to medium-low and add rice, peppers, chicken broth, and remaining 2-3 teaspoons Cajun seasoning (control the spiciness by adding more or less seasoning) and stir to combine.
  3. Place chicken on top of the rice, cover, and simmer for 20-25 minutes until liquid is absorbed and chicken is cooked through. Sprinkle with cilantro and serve.


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This looks oh so yummy!! But not to spicy for me but lots of flavor!

This looks so good! I added it to my meal plan for this week!

Seems to me that there is far too much chicken for 4 people and not enough rice for that amount of chicken.
We made it last night with ONE chicken breast and the same amount of rice. It was enough for two people with enough left over for another meal (my wife doesn’t eat too much).
We also added half a chopped onion and left out the cilantro.
The recipe is quite good and one has to play around with the spices a bit to get the spiciness one likes.
I lived in New Orleans for 3 years many years ago and cajun spicy is really not that spicy. It’s just a little spicier than the average american food

    Hi Roderick – It really depends on the size of the chicken breasts you are using. I you are using 4 small ones then it should be just the right amount for 4 people. If you are using large ones, you could easily cut them in half lengthwise to have 4 thinner breasts – I use this trick all the time. Of course it all depends on your appetite!

This looks super delicious and flavorful

    Thank you! It really is sooo yummy!

I went a little liberal with your recipe. I chunked the chicken just to make it a bit easier and added a bag of frozen stir fry veggies in. Gave it a little more substance since I didn’t make a side with it. It turned out really good. Thanks for the recipe it will be made again soon!

Was very yummy but I found it to have too much broth, it came out a bit soupy at first till I cooked some of it away! Otherwise quite good! Next time I think I’ll add some tomatoes and onion! Delicious- thanks!!

    I used 1 lb of chicken and 1 cup of rice. I ran out of bell peppers so I added onions and tomatoes and it turned out delicious!

I’ve made this a couple of times and it’s always delicious. Very flavorful/spicy, just the way we like it. 🙂

When all my liquid was absorbed, my rice was still uncooked. Any idea what I did wrong?

    Hi Laura! That’s strange… what kind of rice did you use?

Can you recommend how to adjust the liquid if making this with brown rice?

What kind of rice did you use? I have instant rice on hand is there a different kind I should get?

    I used regular long grain white rice 🙂

This meal was super easy to put together and stick in the over for a quick easy dinner. We added cilantro, squeeze of lime juice, cubed Avacado on top and a dollop of sour cream on the side. Also a chopped jalapeño with the peppers. A cajun / Mexican dish yummy

How should I adjust the liquid if I want to use brown rice?

    You could add a little extra liquid and you’ll need to probably increase cooking time by a bit because brown rice does take a little longer to cook! 🙂

Tried this last night with some leftovwr roast chicken. Was amazing! Being added to my list of meals to make with leftover chicken!

This was amazing! I made the recipe exactly how it was but I did add diced onions to it. It was just spicy enough for our taste and we loved it! Will definitely be making this again soon. Thank you!

I do not have chicken broth on hand, will vegetable broth work the same? My boyfriend would love this recipe but I’m a vegetarian so sometimes I forget to add these essentials to my cart! Thanks!

    Yes, you could definitely use vegetable broth!

Unfortunitly for me this dish was not a winner. The Cajun spice I used was so salty,( next time ill use your Cajun spice recipe and see if its any better), my chicken dried out. And the bottom of the dish got burnt. Think I may give it a second chance, it has potential to be amazing. I also made a delish avocado salad to go with it.tasted great with the dish. Avo,coriander, red onion,lemon,vinegar and spring onion and some salt and pepper

Hey there! Can I use instant brown rice?

    Hi Lindsey! I haven’t tried it with instant brown rice myself but I imagine it could work just fine, just make sure to wait a little while to put the rice in as it won’t need as much time cooking and you don’t want it to get mushy 🙂

This has become one of my go to recipes, so good and easy to make! Thank you for sharing

Did this last night for dinner!! Delicious!! I had some red pepper flake to make it more spicy. I’ll do it again for sure 😀

Delicious – try adding pineapple or orange to the broth for the rice and I prefer additional salt.

this dish is awesome! I only had skin on and bone-in thighs, but didn’t matter. I think you could basically use anything…..chicken….fish….pork…fabulous!

When adding tomatoes you’re basically making a chicken jambalaya. I love in New Orleans and have been making something very similar to this for years. Cube the chicken, cook in oil and then add all other ingredients and cook together.

Wonderful! Can’t have peppers, so used a whole onion. Only used 2 chicken breasts, and have plenty for leftovers tonight! Thank you.


    Hi Ashley- I love cornbread! Mmmm! Sounds like a great pairing to me. Happy that you all loved this recipe! Thanks for sharing!