One Pan Southwest Blackened Cajun Chicken with Rice
Are you ready to take your weeknight dinners to the next level? Look no further than this scrumptious One Pan Southwest Blackened Cajun Chicken with Rice. This dish is not only bursting with flavor but also incredibly simple to prepare. With a blend of Cajun spices, tender chicken, and fluffy rice, it’s a meal that will leave your taste buds dancing and your family asking for seconds. Best of all, it’s made in just one pan, making cleanup a breeze!
What You’ll Love About This Recipe
There are so many reasons to fall in love with this One Pan Southwest Blackened Cajun Chicken with Rice. First and foremost, the combination of the blackened spices creates an irresistible crust on the chicken, locking in the juices and flavor. The addition of black beans and diced tomatoes makes this dish hearty and nutritious, while the rice cooks perfectly right in the same pan, absorbing all those delicious flavors. Plus, it’s a one-pan meal, which means less time cleaning up and more time enjoying your beautifully crafted dish. The fresh parsley and creamy avocado on top add a delightful touch that elevates the entire meal.
Shopping List
- 2 tablespoons olive oil
- 6 boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning
- 2 cups long grain rice
- 3 cups chicken broth
- 1 (15-ounce) can drained black beans
- 1 (15-ounce) can diced tomatoes with juice
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Fresh chopped parsley (for garnish)
- Sliced avocado (for garnish)
Must-Have Equipment
- Large skillet or sauté pan: This is essential for cooking everything in one pan.
- Measuring spoons: To ensure your seasonings are just right.
- Sharp knife: For slicing the chicken and garnishes.
- Cutting board: A must for food prep.
- Spatula or wooden spoon: To stir and serve.
One Pan Southwest Blackened Cajun Chicken with Rice: Step-by-Step Guide
Step 1: Prepare the Chicken
Start by patting the chicken breasts dry with paper towels. This helps to achieve that desired blackened crust. Next, coat the chicken with olive oil and sprinkle evenly with Cajun seasoning, ensuring each piece is well-seasoned.
Step 2: Sear the Chicken
In your large skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Sear each side for about 4-5 minutes until they develop a nice golden-brown crust. Once cooked, transfer the chicken to a plate and set aside.
Step 3: Sauté the Aromatics
In the same skillet, add the remaining tablespoon of olive oil if needed. Stir in the rice and toast it for 1-2 minutes, allowing it to absorb the flavors from the pan. Then, add in the chili powder, paprika, and cumin, stirring well to combine.
Step 4: Add the Liquids
Pour in the chicken broth, ensuring to scrape up any brown bits from the bottom of the pan. This adds incredible depth to your dish. Next, stir in the black beans and diced tomatoes with their juice.
Step 5: Combine and Cook
Return the seared chicken breasts to the skillet, nestling them into the rice mixture. Bring the mixture to a gentle simmer, then cover the pan with a lid. Cook for about 20-25 minutes until the rice is tender and the chicken is cooked through.
Step 6: Garnish and Serve
Once cooked, remove the pan from the heat. Let it sit covered for a few minutes before serving. Top the dish with fresh chopped parsley and sliced avocado for a burst of color and freshness. Enjoy your One Pan Southwest Blackened Cajun Chicken with Rice hot, and savor every bite!
Seasonal Ingredient Swaps
- Protein: Swap chicken breasts for shrimp or tofu for a different protein option.
- Beans: Use kidney beans or pinto beans instead of black beans.
- Vegetables: Add bell peppers, corn, or zucchini for extra nutrition and color.
- Rice: Substitute quinoa or brown rice for a healthier whole grain option.
Mistakes Even Pros Make
- Not patting the chicken dry: This can prevent you from achieving that beautiful sear.
- Overcrowding the pan: Cooking too many chicken breasts at once can lead to steaming instead of searing.
- Skipping the resting time: Allowing the chicken to rest after cooking helps retain moisture.
- Not tasting as you go: Adjusting seasoning throughout the cooking process is key to a flavorful dish.
Shelf Life & Storage
Leftovers of the One Pan Southwest Blackened Cajun Chicken with Rice can be stored in an airtight container in the fridge for up to 4 days. For longer storage, consider freezing individual portions for up to 3 months. When reheating, add a splash of chicken broth to the pan to keep the rice moist and fluffy.
Helpful Q&A
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to increase the cooking time and add extra liquid since brown rice takes longer to cook.
What if I don’t have Cajun seasoning?
You can easily make your own by combining equal parts paprika, cayenne pepper, garlic powder, onion powder, and dried thyme or oregano.
Is this dish spicy?
The spice level can be adjusted based on your preference. Use less Cajun seasoning or omit the chili powder if you prefer a milder flavor.
What can I serve with this dish?
This One Pan Southwest Blackened Cajun Chicken with Rice is a complete meal, but you can also serve it with a side salad, corn on the cob, or some crusty bread to soak up the delicious juices.
More from the Kitchen
- Easy One-Pan Lemon Herb Chicken and Vegetables
- Creamy Tuscan Garlic Chicken
- Mediterranean Chickpea Quinoa Salad
- Spicy Honey Garlic Shrimp
Final Thoughts
This One Pan Southwest Blackened Cajun Chicken with Rice is the perfect solution for a busy weeknight dinner. With its robust flavors and simple preparation, it’s sure to become a staple in your meal rotation. Not only does it deliver on taste, but it also offers a wholesome and satisfying meal that everyone will love. So grab your ingredients, fire up your skillet, and get ready to enjoy a delicious dish that’s as pleasing to the eye as it is to the palate. Happy cooking!
One Pan Southwest Blackened Cajun Chicken with Rice
Ingredients
Equipment
Method
- Start by patting the chicken breasts dry with paper towels. This helps to achieve that desired blackened crust. Next, coat the chicken with olive oil and sprinkle evenly with Cajun seasoning, ensuring each piece is well-seasoned.
- In your large skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Sear each side for about 4-5 minutes until they develop a nice golden-brown crust. Once cooked, transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil if needed. Stir in the rice and toast it for 1-2 minutes, allowing it to absorb the flavors from the pan. Then, add in the chili powder, paprika, and cumin, stirring well to combine.
- Pour in the chicken broth, ensuring to scrape up any brown bits from the bottom of the pan. This adds incredible depth to your dish. Next, stir in the black beans and diced tomatoes with their juice.
- Return the seared chicken breasts to the skillet, nestling them into the rice mixture. Bring the mixture to a gentle simmer, then cover the pan with a lid. Cook for about 20-25 minutes until the rice is tender and the chicken is cooked through.
- Once cooked, remove the pan from the heat. Let it sit covered for a few minutes before serving. Top the dish with fresh chopped parsley and sliced avocado for a burst of color and freshness. Enjoy your One Pan Southwest Blackened Cajun Chicken with Rice hot, and savor every bite!
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze individual portions for up to 3 months.
- Add a splash of chicken broth when reheating to keep the rice moist.
