Cheesy Cajun Chicken and Rice Bake
A rich and creamy comfort food dish packed with bold Cajun flavors, tender chicken, and cheesy goodness. Perfect for busy weeknights or meal prep.
Total time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Ingredients:
2 tablespoons olive oil
1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon Cajun seasoning (store-bought or homemade)
1 small onion, diced
1 bell pepper (any color), diced
2 cloves garlic, minced
1 cup uncooked long-grain white rice (not instant)
2 cups low-sodium chicken broth
1/2 cup heavy cream (or half-and-half for lighter version)
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese (optional, for extra meltiness)
Salt and pepper, to taste
Chopped green onions or parsley, for garnish
Instructions:
1. Preheat Oven:
Set your oven to 375°F (190°C)
2. Sear the Chicken:
In a large, oven-safe skillet (or Dutch oven), heat olive oil over medium-high heat.
Season chicken pieces with Cajun seasoning.
Sear chicken for 3–4 minutes until lightly browned (doesn’t need to be fully cooked). Remove and set aside.
3. Saute Veggies:
In the same skillet, add diced onion and bell pepper. Cook 3–4 minutes until soft.
Add garlic and cook for 1 minute until fragrant.
4. Combine and Simmer:
Stir in the uncooked rice, chicken broth, and cream.
Return the seared chicken to the pan. Mix everything gently.
5. Bake:
Cover the skillet tightly with foil (or a lid) and bake in the preheated oven for 35–40 minutes, or until the rice is tender and the liquid is absorbed.
6. Add Cheese:
Remove foil, sprinkle cheddar and mozzarella over the top.
Return to oven uncovered for 5–10 minutes, until cheese is melted and bubbly.
7. Garnish and Serve:
Let it rest for 5 minutes. Top with green onions or parsley before serving.
Tips & Notes:
Rice: Use long grain white rice. Brown rice needs more liquid and cook time.
Chicken: Thighs stay juicier, but breasts work well too.
Spice Level: Adjust Cajun seasoning to your heat preference. Add red pepper flakes for extra heat.
Make it one-pot: A cast iron skillet or Dutch oven can go from stovetop to oven.
No oven-safe skillet: Assemble in a baking dish after searing the chicken and sauteing veggies.
Make Ahead:
Assemble everything except the cheese and refrigerate up to 24 hours in advance.
Add an extra 5–10 minutes of bake time if starting cold from the fridge.
Storage:
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions up to 2 months. Reheat in the oven or microwave with a splash of broth.
Frequently asked questions FAQs:
Q: Can I use pre-cooked chicken?
A: Yes! Just skip the searing step and stir in cooked chicken before baking.
Q: Can I use brown rice or quinoa?
A: Yes, but increase the broth and bake time. Brown rice takes about 50–60 minutes.
Q: Is it spicy?
A: Mild to medium. You can reduce Cajun seasoning or use a no-heat version if sensitive to spice.
Q: Can I add veggies?
A: Definitely! Try mushrooms, corn, spinach, or zucchini.
Total Nutritional Value:
Calories: ~467 kcal
Protein: ~21g
Carbohydrates: ~29g
Fat: ~23g
(Values are estimates and will vary based on ingredients used.)