Ingredients (~8-10 servings)
Cajun Seasoning
- 3 Tbsp smoked paprika
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbsp onion powder
- 1 Tbsp chili powder
- 1 Tbsp thyme
- 1 Tbsp oregano
- 1 tsp cayenne pepper
Main Dish
- 1 large yellow onion, diced
- 3 bell peppers, diced
- 4 stalks celery, diced
- ~2 lbs chicken breasts (about 6 pieces)
- 8 pieces bacon, sliced
- 3 cups white rice
- 6 cups chicken stock
- 3 lemons
- 1/2 cup tomato paste
- 3/4 cup heavy cream
- 6 cloves garlic, diced
- 1 Tbsp butter
- Salt and pepper to taste
Make the Cajun Seasoning and Season the Chicken
In a small bowl, combine all the cajun seasoning ingredients – smoked paprika, garlic powder, onion powder, chili powder, thyme, oregano, and cayenne pepper.
Mix together and set aside.
Season the chicken breasts with about half of the cajun seasoning plus salt and pepper. You’ll use the rest of the seasoning later in the vegetables and sauce.
Cook the Bacon and Sear the Chicken
Add the sliced bacon to a large skillet or Dutch oven over medium-low heat.
Cook for ~10 minutes, stirring occasionally, until the bacon is crispy and has rendered out most of its fat.
Add 1 Tbsp butter and a drizzle of olive oil to the bacon fat; increase heat to medium.
Add the seasoned chicken breasts and sear on both sides for ~3 minutes per side until golden brown.
The chicken won’t be cooked through yet – that’s fine.
Remove chicken from the skillet and set on a plate.
Cook the Holy Trinity Vegetables
Add the diced onions, bell peppers, and celery to the same skillet with all that rendered bacon fat.
Season with salt, pepper, and 1 tsp of the remaining cajun seasoning.
Cook for ~3-5 minutes, stirring occasionally, until everything starts to soften and smell fragrant.
The vegetables will pick up all the browned bits from the bottom of the pan.
Add Rice and Simmer Everything Together
Stir the rice into the vegetables until it’s well coated with the fat and seasonings.
Add the chicken stock, squeeze the juice from 1 lemon into the pan, and nestle the seared chicken breasts back into the skillet.
Bring to a boil, then cover with a lid and reduce to a simmer for ~15-20 minutes.
The rice should absorb most of the liquid and the chicken should reach ~165F internal temperature.
Make the Cajun Cream Sauce
While the rice cooks, combine the heavy cream, diced garlic, tomato paste, and the remaining cajun seasoning in a separate saucepan.
Heat over low heat, stirring frequently, until the mixture begins to thicken – about ~5-7 minutes.
Squeeze the juice from 1 lemon into the sauce and remove from heat.
Whisk everything together to make sure the lemon juice is fully incorporated and season with a pinch of salt.
Finish and Serve
Once the rice is tender and has absorbed the stock, pour the cajun cream sauce over everything in the skillet.
Remove the chicken breasts, slice them, and toss everything together.
Squeeze the remaining lemon over the top before serving.
The bacon should be distributed throughout and the rice should have a creamy, slightly spicy coating from the sauce.
Easy Cajun Chicken and Rice
Ingredients
Cajun Seasoning
- 3 Tbsp smoked paprika
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbsp onion powder
- 1 Tbsp chili powder
- 1 Tbsp thyme
- 1 Tbsp oregano
- 1 tsp cayenne pepper
Main Dish
- 1 large yellow onion diced
- 3 bell peppers diced
- 4 stalks celery diced
- ~2 lbs chicken breasts about 6 pieces
- 8 pieces bacon sliced
- 3 cups white rice
- 6 cups chicken stock
- 3 lemons
- 1/2 cup tomato paste
- 3/4 cup heavy cream
- 6 cloves garlic diced
- 1 Tbsp butter
- Salt and pepper to taste
Instructions
- Mix smoked paprika, garlic powder, onion powder, chili powder, thyme, oregano, and cayenne pepper in a small bowl.
- Season chicken breasts with half the cajun seasoning plus salt and pepper.
- Cook sliced bacon in large skillet over medium-low heat for 10 minutes until crispy.
- Add butter and olive oil to bacon fat, increase heat to medium, then sear chicken 3 minutes per side until golden.
- Remove chicken and set aside.
- Add diced onions, bell peppers, and celery to skillet with salt, pepper, and 1 tsp cajun seasoning.
- Cook 3-5 minutes until softened.
- Stir rice into vegetables until coated.
- Add chicken stock and juice of 1 lemon, then nestle chicken back into skillet.
- Bring to boil, cover, reduce to simmer, and cook 15-20 minutes until rice absorbs liquid and chicken reaches 165F.
- While rice cooks, combine heavy cream, diced garlic, tomato paste, and remaining cajun seasoning in separate saucepan.
- Heat over low 5-7 minutes until thickened, then add juice of 1 lemon and whisk.
- Pour cream sauce over cooked rice and chicken.
- Remove chicken, slice, and toss everything together.
- Squeeze remaining lemon over top before serving.
