If you’re looking for a vibrant, flavorful dish that brings a taste of the Southwest to your dinner table, then you’ve landed on the right recipe! One Pan Southwest Blackened Cajun Chicken with Rice is a delightful one-pot meal that packs a punch of flavor while keeping cleanup to a minimum. This dish features juicy, blackened chicken breasts seasoned with Cajun spices, combined with fluffy rice, hearty black beans, and zesty diced tomatoes—all cooked together in one pan! It’s a dish that’s not only easy to prepare but also perfect for family dinners or meal prepping for the week. Let’s dive into why this recipe works and how you can create it in your own kitchen.

Why This Recipe Works

This One Pan Southwest Blackened Cajun Chicken with Rice is a symphony of flavors and textures. The Cajun seasoning gives the chicken a smoky, spicy kick, while the rice absorbs all the delicious juices from the chicken and veggies, making each bite a burst of flavor. Using one pan means that everything cooks together, allowing the flavors to meld beautifully without the hassle of multiple pots and pans. Plus, with the addition of black beans and tomatoes, you’ll get a nutritious boost that makes this meal satisfying and wholesome.

What We’re Using

2 tablespoons olive oil – for sautéing the chicken and creating a flavorful base.
6 boneless skinless chicken breasts – the star of the dish, tender and juicy.
1 tablespoon Cajun seasoning – to give the chicken its bold flavor.
2 cups long grain rice – the perfect base, fluffy and cooked to perfection.
3 cups chicken broth – adds depth and moisture to the rice.
1 (15-ounce) can drained black beans – for protein and texture.
1 (15-ounce) can diced tomatoes with juice – adds acidity and freshness.
1 teaspoon chili powder – for an extra layer of warmth.
1 teaspoon paprika – to enhance color and flavor.
1 teaspoon cumin – adds an earthy flavor that complements the dish.
Fresh chopped parsley – for garnish and a fresh finish.
Sliced avocado – a creamy topping that balances the spices.

Essential Tools for Success

Large skillet or sauté pan – for cooking everything in one go.
Wooden spoon or spatula – for stirring and serving.
Meat thermometer – to ensure the chicken is cooked to perfection.
Measuring cups and spoons – for accurate ingredient measurements.

Directions: One Pan Southwest Blackened Cajun Chicken with Rice

Step 1: Prepare the Chicken

Start by seasoning the chicken breasts with Cajun seasoning, ensuring each piece is well coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 2: Sauté the Aromatics

In the same skillet, add a little more olive oil if needed. Add the chili powder, paprika, and cumin to the skillet, stirring for about 30 seconds until fragrant. This helps to bloom the spices and enhance their flavors.

Step 3: Cook the Rice

Next, add the 2 cups of long grain rice to the skillet, stirring to coat the rice with the spices and oil. Pour in the 3 cups of chicken broth, and then add the drained black beans and diced tomatoes with juice. Stir to combine everything evenly.

Step 4: Bring to a Simmer

Bring the mixture to a gentle simmer, then reduce the heat to low. Carefully place the seared chicken breasts back into the skillet on top of the rice mixture. Cover the skillet with a lid and let it cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.

Step 5: Final Touches

Once cooked, remove the skillet from heat. Allow it to rest for a few minutes before removing the lid. Fluff the rice with a fork, mixing in the chicken and beans for a beautiful presentation. Garnish with fresh chopped parsley and serve with sliced avocado on the side.

Ingredient Swaps & Substitutions

Chicken breasts can be swapped for thighs if you prefer darker meat.
Brown rice can be used instead of long grain rice; just adjust cooking time accordingly.
Vegetable broth can be used in place of chicken broth for a vegetarian option.
For a lighter version, you can use skinless chicken tenders.

Chef’s Notes

For extra flavor, marinate the chicken in the Cajun seasoning for a few hours or overnight.
If you like it spicy, feel free to add some diced jalapeños or a pinch of cayenne pepper.
Make it a complete meal by adding a side salad or some steamed vegetables.
This dish is perfect for meal prep—simply divide into containers and store in the fridge for easy lunches!

Store, Freeze & Reheat

Leftover One Pan Southwest Blackened Cajun Chicken with Rice can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, portion the dish into freezer-safe containers and store for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop until heated through.

Common Qs About One Pan Southwest Blackened Cajun Chicken with Rice

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure it cooks evenly.

Is this dish spicy?

The level of spice can be adjusted based on the amount of Cajun seasoning you use. Feel free to reduce it for a milder flavor.

What can I serve with this dish?

This dish is quite filling on its own but can be paired with a fresh salad, corn on the cob, or grilled vegetables for a complete meal.

Can I make this dish vegetarian?

Yes, simply omit the chicken and replace it with more beans or add some sautéed vegetables like bell peppers and zucchini for a hearty vegetarian option.

Final Thoughts

This One Pan Southwest Blackened Cajun Chicken with Rice is a fantastic way to bring bold flavors to your dinner table without the fuss of numerous dishes. With its simple preparation and the ability to customize to your liking, it’s bound to become a family favorite. So gather your ingredients, follow the steps, and enjoy a deliciously satisfying meal that’s bursting with flavor! Happy cooking!