One-Pot Cajun Chicken & Wild Rice
This Cajun chicken and rice is the kind of cozy, all-in-one dinner I want on repeat as soon as the weather turns cool. It’s a one-pot Cajun chicken and rice made with crispy, well-seasoned chicken thighs that finish cooking right on top of a hearty wild rice blend, so the rice soaks up every drop of flavor from the pan. If you love chicken and wild rice but want something with a little more personality, this one is for you.
A Quick Look At The Recipe
- Recipe Name: One-Pot Cajun Chicken & Wild Rice
- Main Ingredients: Chicken, 5-6 bone-in, skin-on chicken thighs, olive oil, Creole Trinity & Herb seasoning, Cajun seasoning, Rice, to medium onion, wild rice blend
- Why You'll Love It: This one-pot Cajun chicken and rice features crispy, seasoned chicken thighs simmered right on top of a wild rice blend in a single Dutch oven. Easy and hearty.
Searing the chicken first is what makes this dish. Those golden, crispy thighs leave behind browned bits in the bottom of the pot that turn into the flavor base for the rice, and the Creole Trinity & Herb seasoning runs through every bite.
Why You’ll Love This One-Pot Cajun Chicken and Rice
- Everything cooks in one Dutch oven, from searing the chicken to simmering the rice.
- Bone-in, skin-on chicken thighs stay juicy and tender with crispy, golden skin.
- The wild rice blend cooks in the pan drippings and broth, so it’s full of flavor.
- It’s hearty and filling with just a handful of simple ingredients.
- You can make it with quick-cooking or traditional wild rice, depending on how much time you have.
Ingredients Needed to Make Cajun Chicken and Wild Rice
The Chicken
Five to six bone-in, skin-on chicken thighs are the star here. They stay juicy through the long simmer and the skin crisps up beautifully in the pan. Creole Trinity & Herb seasoning goes on generously, and a little extra Cajun seasoning is optional if you want more heat. Two to three tablespoons of olive oil help get a good sear.
The Rice
One and a half cups of a wild rice blend, rinsed and drained, cooks right in the pot. A diced onion adds sweetness, and three cups of chicken broth or bone broth give the rice everything it needs to turn tender. Brandi used Kettle & Fire Lemon & Thyme Bone Broth, but regular chicken broth works just as well.
For Garnish
Freshly chopped green onions add a pop of color and a little fresh bite right before serving.
Dietary note: This recipe is naturally gluten-free and dairy-free as long as your broth and seasonings are labeled gluten-free.
How to Make Cajun Chicken and Rice in a Dutch Oven
1
Generously season the chicken thighs on both sides with Creole Trinity & Herb seasoning. Add a little extra Cajun seasoning if your family likes a bit more kick.
2
Heat the olive oil in a large, shallow Dutch oven or braiser over medium-high heat. Lay the chicken in skin-side down and cook for 4ā5 minutes, until the skin is golden and crispy. Flip and brown the other side until the chicken is about halfway cooked through, then move it to a plate.
3
Add the diced onion to the same pot with a small splash of broth and scrape up all those browned bits from the bottom. That’s where all the flavor is. Cook until the onion starts to soften.
4
Stir in the rinsed and drained wild rice blend so it’s coated in the onions and pan drippings.
5
Pour in the broth and season with a little more Creole Trinity & Herb or Cajun seasoning, plus salt and pepper. Give it a good stir.
6
Nestle the chicken thighs back into the pot skin-side up, right on top of the rice. Cover, turn the heat down to a gentle simmer, and let it cook until the rice is tender. A quick-cooking wild rice blend takes about 20ā25 minutes, while a traditional blend can take 40ā60 minutes or longer.
7
Peek in every so often. If the rice soaks up the liquid before it’s tender, add a little more broth or water.
8
Once the rice is tender and the chicken reaches 165Ā°F, sprinkle with chopped green onions and serve straight from the pot.
What to Serve With Cajun Chicken and Wild Rice
This one-pot dinner is a full meal on its own, but a simple veggie side rounds it out nicely. The Best Southern Butter Beans and Roasted Carrots both pair perfectly with the Cajun flavors, and a pan of Cornbread Casserole is always a welcome addition at our table.
What People Ask About Cajun Chicken and Rice
Can I use regular rice for Cajun chicken and rice?
Yes, but the liquid and timing will change. Long-grain white rice usually cooks in about 18ā20 minutes with less broth, so the chicken may need to be closer to fully cooked when you add it back to the pot. Always check that the chicken reaches 165Ā°F.
Can I use boneless chicken thighs?
You can. Boneless thighs cook faster, so sear them just until golden on both sides and check them sooner. If you’re using a traditional wild rice blend with a longer cook time, add them back to the pot partway through so they don’t overcook.
How do I keep the chicken skin crispy?
Make sure the chicken sits skin-side up on top of the rice with the skin above the liquid. A shallow Dutch oven or braiser works best for this.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or covered in a 350Ā°F oven until warmed through, adding a splash of broth to the rice to keep it from drying out. For crispier skin, finish the chicken under the broiler for a minute or two.
This is one of those dinners that feels like a hug in a pot. My family loves digging into that crispy chicken skin, and somehow there’s always a fight over who gets the last scoop of rice from the bottom of the pan.
One-Pot Cajun Chicken & Wild Rice
Ingredients
Chicken
- 5-6 bone-in, skin-on chicken thighs
- 2-3 tbsp olive oil
- Creole Trinity & Herb seasoning generously applied, plus more for the rice
- Cajun seasoning optional, for extra kick
Rice
- 1 small to medium onion diced
- 1 1/2 cups wild rice blend rinsed and drained
- 3 cups chicken broth or bone broth plus more as needed
- salt and pepper to taste
Garnish
- green onions chopped
Instructions
- Season the chicken thighs generously on both sides with Creole Trinity & Herb seasoning, adding Cajun seasoning if you like a little extra kick.
- Heat the olive oil in a large, shallow Dutch oven or braiser over medium-high heat. Add the chicken skin-side down and cook for 4ā5 minutes, until the skin is golden brown and crispy. Flip and brown the other side until the chicken is about halfway cooked through. Remove to a plate.
- Add the onion to the same pot with a small splash of broth and scrape up the browned bits from the bottom of the pot. Cook until the onion softens.
- Stir in the rinsed wild rice blend, coating it in the onions and pan drippings.
- Pour in the broth and season with more Creole Trinity & Herb or Cajun seasoning, salt, and pepper. Stir to combine.
- Nestle the chicken thighs back into the pot skin-side up on top of the rice. Cover, reduce the heat to a gentle simmer, and cook until the rice is tender and the chicken is cooked through. Quick-cooking wild rice blends take about 20ā25 minutes; traditional blends can take 40ā60 minutes or longer.
- Check the pot occasionally and add a little more broth or water if the rice absorbs the liquid before it is tender.
- Once the rice is tender and the chicken reaches 165Ā°F, garnish with green onions and serve.
Notes
- Brandi used Kettle & Fire Lemon & Thyme Bone Broth, but regular chicken broth works just as well.
- Cook time depends on your rice. Check the package and start checking quick-cooking blends at 20 minutes.
- Use a shallow Dutch oven or braiser so the chicken sits on top of the rice and the skin stays above the liquid.
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