One-Pot Creamy Cajun Chicken & Rice

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

Chicken and rice is a classic combination, but throw in some Cajun or Creole spice and make it creamy, and then you have a true winner. This stovetop rice casserole has juicy chicken cooked right in tender rice that’s fragrant with lots of spices and black pepper. Crowned with a shower of scallions at the end, the dish is ready to be scooped into bowls and enjoyed as a comforting dinner. The leftovers make a great lunch the next day, too.

Ingredients

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 1/2 teaspoons Cajun or Creole seasoning, divided
1 medium yellow onion, diced
2 medium celery stalks, diced (about 2/3 cup)
1 medium green bell pepper, seeded and diced
1 1/2 cups long-grain white rice
2 cloves garlic, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups whole or 2% milk
1/2 cup low-sodium chicken broth or water
4 medium scallions, thinly sliced

Instructions

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Meanwhile, toss the chicken with 1 teaspoon of the seasoning. Add the chicken to the pot in a single layer and cook undisturbed until browned on the bottom, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. (Chicken will not be cooked through at this point.)
Add the onion, celery, and bell pepper to the pot and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, garlic, salt, black pepper, and remaining 1 1/2 teaspoons seasoning. Cook, stirring occasionally, until the rice is starting to toast and smell fragrant, 1 to 2 minutes.
Add the milk and broth or water and bring to a simmer, stirring occasionally so that the rice doesn't stick to the bottom. Return the chicken and any accumulated juices to the pot, stir to combine, and bring back to a simmer.
Reduce the heat to medium-low, cover, and simmer until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat, sprinkle with the scallions, and let sit covered for 5 minutes before serving.