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 Spice Mixture & Spice Chicken
Combine all of the Cajun spice mixture components in a small bowl: smoked paprika, garlic powder, onion powder, chili powder, thyme, oregano, and cayenne.
Set this mixture to the side.
Use about half of the Cajun spice mixture to spice the chicken breasts with salt and pepper.
You will use the additional Cajun spice mixture for later use in the vegetable and sauce.
Cook Bacon & Grill Chicken
Slice bacon into pieces, place into a large skillet or Dutch oven.
Cook on low-medium heat for approximately 10 minutes, stirring occasionally, until bacon becomes crispy and reduces a majority of its grease.
Once bacon is finished cooking, add 1 Tbsp. butter and drizzle olive oil into cooked bacon grease.
Increase the skillet’s heat to medium.
Add spiced chicken breasts into skillet and grill both sides for approximately three minutes, until chicken breasts are golden brown in color.
Chicken will not be completely cooked; this is fine.
When grilling chicken is finished, remove from skillet and place on a separate plate.
Prepare the Holy Trinity Vegetables
In the exact same skillet with all of the bacon fat, toss the diced onion, bell pepper, and celery together.
Season with salt and pepper, along with 1 tsp. of unused Cajun spice mixture.
Cook for approximately 3-5 minutes while stirring occasionally, until the veggie mixture begins to soften and become fragrant.
As the veggies cook, they will pick up the browned parts of the bottom of the pan.
Combine Rice with Vegetable Mixture & Cook
Toss rice into veggie mixture, making sure to coat rice completely with the grease and spices from the veggies.
Add chicken broth to the mixture, squeeze one lemon over the mixture, then place spiced chicken breasts back on top of veggie and rice mixture.
Bring the mixture to a boil, cover with the lid, and reduce to simmer for 15-20 minutes.
When finished cooking, most of the chicken broth should be absorbed by the rice, and the internal temperature of the chicken should reach 165°F.
Make the Cajun Cream Sauce
While rice is cooking, combine heavy cream, diced garlic, tomato paste, and remaining unused Cajun spice mixture in a different saucepan.
Heat everything on low heat while stirring frequently for approximately 5-7 minutes until sauce starts to thicken.
Squeeze the juice from one lemon into the Cajun cream sauce and remove from heat.
Whisk everything together to fully combine the lemon juice with the Cajun cream sauce, then season with a pinch of salt.
Prepare to Serve
After rice is tender and has absorbed all of the chicken broth, pour Cajun cream sauce over the entire contents of the skillet.
Remove the chicken breasts, slice them, and toss everything together.
Squeeze the remaining lemon over the top before serving.
The bacon pieces should be evenly spread throughout, and the rice should have a creamy coating with some spiciness 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.
