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One Pan Southwest Blackened Cajun Chicken with Rice

This One Pan Southwest Blackened Cajun Chicken with Rice is bursting with bold, smoky flavors and perfect for quick, easy weeknight dinners!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Cajun, Southwestern
Keyword: Cajun, Chicken, Easy, One-Pan, Quick, Southwest
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 6 boneless skinless chicken breasts
  • 1 tablespoon Cajun seasoning
  • 2 cups long grain rice
  • 3 cups chicken broth
  • 1 can (15-ounce) drained black beans
  • 1 can (15-ounce) diced tomatoes with juice
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • fresh chopped parsley for garnish
  • sliced avocado for serving

Instructions

  • Season the chicken breasts with Cajun seasoning, coating both sides well to enhance flavor and create a blackened crust when cooked.
  • Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side until browned and cooked through. Remove chicken and set aside.
  • In the same skillet, add the long grain rice and sauté for 2-3 minutes, stirring frequently to toast the rice slightly.
  • Pour in chicken broth, then add drained black beans and diced tomatoes with juice. Stir in chili powder, paprika, and cumin until well combined.
  • Return the chicken breasts to the skillet, nestling them into the rice mixture. Bring to a gentle simmer, cover, reduce heat to low, and cook for about 20 minutes until rice is tender and liquid absorbed.
  • Remove skillet from heat and let sit covered for 5 minutes. Garnish with fresh chopped parsley and serve with sliced avocado on the side.

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Sharp Knife
  • Cutting Board

Notes

  • For extra nutrition and color, add vegetables like bell peppers, corn, or zucchini during cooking.
  • Adjust chili powder to increase or decrease the spice level according to your preference.
  • Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Reheat leftovers in the microwave or on stovetop with a splash of broth to prevent sticking.