Description
This one-pot Cajun Garlic Butter Chicken and Rice is a flavorful and comforting dish featuring tender chicken thighs cooked in a rich garlic butter sauce with sautéed bell peppers, onions, and a blend of Cajun spices. The jasmine rice is toasted and simmered in chicken broth infused with tomato paste and Cajun seasoning, creating a perfect balance of savory, spicy, and buttery flavors. Ideal for a hearty weeknight dinner, this recipe combines simple ingredients and easy steps for a satisfying meal.
Ingredients
Units
Scale
Chicken
- 2 lbs Boneless skinless chicken thighs or breasts
- 1 tbs Avocado Oil, or any type of cooking oil
- 4 tbs Salted Butter, divided
- 1-2 tbs Cajun Seasoning (such as Slap Ya Mama), divided
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tbs Smoked Paprika
- 1 tbs Salt
- 1 tsp Black Pepper
Vegetables & Aromatics
- 1/2 Each Red and Green Bell Pepper, diced
- 1 Yellow Onion, diced
- 1 Jalapeno, diced (optional)
- 7-8 Garlic Cloves, minced
Rice & Broth
- 1 tbs Tomato Paste
- 1 cup Jasmine Rice, or any long grain rice, washed and rinsed
- 2 cups Chicken Broth
Instructions
- Season the chicken: Trim any excess fat from the chicken thighs or breasts. In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, black pepper, and 1 to 2 tablespoons of Cajun seasoning. Season both sides of the chicken evenly with about three-quarters of this seasoning blend.
- Cook the chicken: Heat the avocado oil and 2 tablespoons of butter in a large skillet over medium heat. Add the seasoned chicken and cook thoroughly until it reaches an internal temperature of 165°F (75°C), about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and transfer to a cutting board; let it rest for 5 minutes.
- Slice and keep warm: After resting, slice the chicken into pieces and cover loosely with foil to keep warm.
- Sauté the vegetables: In the same skillet, add another tablespoon of butter. Stir in the diced red and green bell peppers, diced yellow onion, and optional jalapeno. Cook over medium heat for about 10 minutes until the vegetables soften and start to caramelize. Add the minced garlic and cook for about 1 minute until fragrant.
- Add tomato paste and toast rice: Stir in the remaining 2 tablespoons of butter and the tomato paste until well combined. Add the rinsed jasmine rice to the skillet and stir for 2-3 minutes to toast it lightly, coating the rice grains in the flavorful butter and vegetables.
- Simmer the rice: Pour in the chicken broth, add the remaining seasoning blend, and stir well. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer gently for 12-15 minutes or until the rice is tender and the liquid is absorbed.
- Finish and serve: Fluff the rice gently with a fork, then arrange the sliced chicken back on top or mix it in. Serve hot and enjoy your delicious Cajun garlic butter chicken and rice.
Notes
- You can use boneless skinless chicken breasts if preferred, but thighs remain juicier and more flavorful.
- The jalapeno is optional; omit if you prefer less spice or substitute with a milder pepper.
- Make sure to rinse the rice before cooking to remove excess starch for fluffier results.
- Adjust the Cajun seasoning amount to taste depending on your spice preference.
- If you don’t have avocado oil, any neutral cooking oil will work well.
- Resting the chicken before slicing helps retain juices and keep the meat tender.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 95 mg
