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Easy One Pan Southwest Blackened Cajun Chicken with Rice photo

One Pan Southwest Blackened Cajun Chicken with Rice

This One Pan Southwest Blackened Cajun Chicken with Rice is bursting with flavor! A simple, hearty meal that makes cleanup a breeze!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 6 pieces boneless skinless chicken breasts
  • 1 tablespoon Cajun seasoning
  • 2 cups long grain rice
  • 3 cups chicken broth
  • 1 15-ounce can black beans drained
  • 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

Equipment

  • Large skillet or sauté pan
  • Measuring spoons
  • Sharp knife
  • Cutting board
  • Spatula or wooden spoon

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.