Ready in: 40 minutes · Serves: 4 · Technique: One-Pan Cooking · Storage: Up to 3 days in the refrigerator.
Quick Answer
This One Pan Southwest Blackened Cajun Chicken with Rice is a flavorful and hearty dish that combines perfectly seasoned chicken with vibrant rice, beans, and vegetables, all cooked in one pan for minimal cleanup.
As the cool crisp of fall embraces New York City, I find myself drawn to comforting meals that fill my home with warmth and heartiness. This One Pan Southwest Blackened Cajun Chicken with Rice perfectly embodies that spirit, making it not only delightful for weeknight dinners but also a fantastic addition to any upcoming holiday gatherings like Thanksgiving or Christmas.
A Cozy Holiday Treat
This dish elegantly combines rich spices and vibrant ingredients, ideal for family get-togethers and festive occasions.
Why You'll Love This Recipe
- Simple one-pan preparation makes cleanup a breeze.
- Rich and bold Cajun flavors brighten up your weeknight dinners.
- Perfect for meal prep; leftovers taste even better the next day.
- Versatile dish that can easily incorporate seasonal vegetables.
- Impressive enough for holiday gatherings, yet quick enough for a weeknight.
Ingredients
This recipe features a delightful blend of ingredients that come together to create a hearty meal.
Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons Cajun seasoning
- Salt and pepper, to taste
For the Rice:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
How to Make One Pan Southwest Blackened Cajun Chicken with Rice (Step-by-Step)
Creating this dish is simple and satisfying, with minimal effort leading to maximum flavor.
Step 1: Prepare the Chicken
Start by patting your chicken dry to ensure a beautiful crust. Generously coat each piece with Cajun seasoning, salt, and pepper. Allow them to sit for about 10 minutes to enhance the flavor.
Step 2: Sear the Chicken
Heat olive oil in your cast-iron skillet over medium-high heat. Place the chicken in the pan, searing for about 4-5 minutes on each side until beautifully browned and aromatic.
Step 3: Add the Vegetables and Rice
Remove the chicken and set it aside. In the same pan, add diced onion and garlic, stirring until softened. Toss in the rice and let it toast for a minute before adding the chicken broth.
Step 4: Incorporate Beans and Peppers
Stir in black beans, corn, and diced red bell pepper, along with oregano and lime juice. Return the chicken to the pan, nestling it into the rice mixture.
Step 5: Cook Everything Together
Cover with a lid and simmer for 18-20 minutes, allowing the rice to absorb the flavorful broth and the chicken to finish cooking to an internal temperature of 165°F. Avoid stirring too much to let the flavors meld.
Step 6: Serve with a Punch of Freshness
Once cooked, garnish with chopped cilantro if desired. Serve directly from the pan for a beautiful presentation that encourages guests to scoop their own portions.
Common Mistakes to Avoid
- Skipping the marinating step: Allowing the chicken to sit with seasoning boosts the flavor immensely.
- Not letting the chicken rest: Let it sit for a few minutes before cutting; this keeps it juicy.
- Stirring too often: Let the rice sit undisturbed for optimal absorption of flavors and a better texture.
Tips and Tricks for Success
- Use quality chicken: Seek out organic, free-range chicken for the best flavor and texture.
- Experiment with spice levels: Adjust the Cajun seasoning according to your heat tolerance.
- Incorporate seasonal vegetables: This dish is versatile-add diced zucchini or seasonal squash for an extra pop of color and nutrients.
Variations
- Substitute chicken thighs with chicken breasts if preferred.
- Use quinoa or brown rice instead of long grain white rice for a healthier option.
- Add diced jalapeños for extra heat.
- Substitute black beans with kidney beans or pinto beans.
- Swap corn for diced tomatoes for a different flavor profile.
How to Serve
- Serve directly from the pan for a rustic presentation.
- Garnish with fresh cilantro for a burst of flavor.
- Pair with a side salad or crusty bread for a complete meal.
- Offer lime wedges on the side for added zing.
- Consider serving with a dollop of sour cream for creaminess.
Make Ahead and Storage
- Make Ahead: Season the chicken and prepare the vegetables a day in advance to save time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the microwave or on the stovetop, adding a splash of chicken broth if it seems dry.
- Freezing: This dish can be frozen for up to 2 months; however, the texture of the rice may be affected upon reheating.
Recipe Notes / What I Learned
This dish beautifully combines the rich spices of Cajun cuisine with the comforting element of one-pan cooking. I realized that simplicity in preparation doesn't compromise flavor-it enhances it, making it perfect for cozy gatherings around the holidays.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 chicken thigh with rice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 50g carbs · 15g fat
Recipe by:
Quick One Pan Southwest Blackened Cajun Chicken
Ingredients
Equipment
Method
- Start by patting your chicken dry to ensure a beautiful crust. Generously coat each piece with Cajun seasoning, salt, and pepper. Allow them to sit for about 10 minutes to enhance the flavor.
- Heat olive oil in your cast-iron skillet over medium-high heat. Place the chicken in the pan, searing for about 4-5 minutes on each side until beautifully browned and aromatic.
- Remove the chicken and set it aside. In the same pan, add diced onion and garlic, stirring until softened. Toss in the rice and let it toast for a minute before adding the chicken broth.
- Stir in black beans, corn, and diced red bell pepper, along with oregano and lime juice. Return the chicken to the pan, nestling it into the rice mixture.
- Cover with a lid and simmer for 18-20 minutes, allowing the rice to absorb the flavorful broth and the chicken to finish cooking to an internal temperature of 165°F. Avoid stirring too much to let the flavors meld.
- Once cooked, garnish with chopped cilantro if desired. Serve directly from the pan for a beautiful presentation that encourages guests to scoop their own portions.
Notes
FAQs
1. Can I use chicken breasts instead of thighs for this recipe?
Yes, you can substitute chicken breasts for thighs if you prefer. Just ensure they are cooked through to an internal temperature of 165°F.
2. Is it necessary to marinate the chicken with Cajun seasoning?
While it's not mandatory, marinating the chicken with Cajun seasoning for at least 10 minutes enhances the flavor significantly.
3. Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that the chicken broth you use is labeled gluten-free.
4. What can I use if I don't have chicken broth?
If you don't have chicken broth, you can substitute with water, but the flavor may be less rich. Adding a splash of soy sauce or a bouillon cube can help enhance the taste.
5. How do I store leftovers from this dish?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it a great option for meal prep.
