Cajun Blackened Chicken Rice (Printable)
Experience succulent chicken seared with vibrant Cajun spices, perfectly paired with fluffy rice for a hearty, Southern-inspired dish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 6.3 ounces each)
02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter (or dairy-free alternative)
→ Cajun Spice Blend
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups chicken broth (or water)
14 - ½ teaspoon salt
→ Garnish (optional)
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges
# How to Make It:
01 - In a small bowl, thoroughly mix all components of the Cajun Spice Blend until well combined. Set aside.
02 - Pat the chicken breasts completely dry with paper towels to ensure a crispy sear. Lightly coat both sides of each breast with olive oil, then generously apply the prepared Cajun spice mixture to all surfaces, pressing gently to adhere.
03 - Preheat a large cast-iron skillet over medium-high heat. Add the butter (or dairy-free alternative) and allow it to melt completely, swirling to coat the pan.
04 - Carefully place the seasoned chicken breasts into the hot skillet. Sear for 3 to 4 minutes per side, until a deep, flavorful blackening is achieved. Reduce the heat to medium-low, cover the skillet, and continue cooking for an additional 8 to 10 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and allow it to rest for 5 minutes on a cutting board.
05 - While the chicken cooks, rinse the long-grain white rice under cold running water until the water runs clear. In a medium saucepan, bring the chicken broth (or water) and ½ teaspoon of salt to a rolling boil. Add the rinsed rice, stir once, then reduce the heat to low, cover tightly, and simmer for 15 minutes, or until all liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing gently with a fork.
06 - Slice the blackened chicken breasts against the grain into ½-inch thick pieces. Serve the sliced chicken over a generous bed of the cooked white rice. Garnish with chopped fresh parsley and lemon wedges, if desired, for a bright finish.
# Expert Hacks:
01 -
- This recipe is your secret weapon for a weeknight meal that tastes like you spent hours on it, but only takes minutes.
- You get that incredible restaurant-quality char and flavor right from your own stovetop, making every bite feel like a special occasion.
02 -
- That deep, dark crust isn’t burned; it’s flavor! Don’t be shy with the heat at the start, but watch for true blackening, not just scorching.
- Patting the chicken *really* dry before seasoning is the single most important step for achieving that perfect, crispy exterior.
03 -
- Invest in a good instant-read thermometer; it takes all the guesswork out of cooking chicken perfectly and ensures it’s juicy every time.
- Make a double batch of the Cajun spice blend and store it in an airtight container; you’ll thank yourself on busy weeknights!