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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This creamy Cajun chicken and rice skillet is a flavorful one-pan meal that brings together tender chicken breasts, spicy andouille sausage, and a medley of vegetables. The dish is enriched with heavy cream and freshly grated Parmesan, creating a silky texture that pairs perfectly with the bold Cajun spices. The blackened crust on the chicken adds depth, while a squeeze of lemon brightens the flavors. Perfect for a satisfying dinner.
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Pat the chicken dry.
Rub with the avocado oil, then season generously with the Cajun seasoning, smoked paprika, garlic powder, thyme, and black pepper.
Heat a large skillet over medium-high heat.
Add the chicken and cook 4–5 minutes per side, until a deep golden-black crust forms. The chicken doesn’t need to be fully cooked. Remove and set aside.
Add the sliced andouille to the same skillet.
Cook 2–3 minutes until lightly browned. Remove about half of the sausage and set it aside for garnish later, leaving the rest in the pan.
Reduce heat to medium.
Add the butter.
Cook the onion, bell pepper, and celery for about 4 minutes until softened.
Add the garlic and cook for 30 seconds.
Stir in the tomato paste and cook another minute.
Add the rice.
Stir constantly for 1 minute.
Pour in the chicken broth, scraping up all the browned bits from the bottom of the pan.
Nestle the chicken breasts into the rice.
Cover and cook over low for 18–20 minutes, or until the rice is tender and the chicken reaches 160–162°F.
Transfer the chicken to a cutting board and let it rest for 5 minutes.
Stir into the rice: heavy cream, Parmesan, and hot sauce (if using).
Taste and adjust with salt, pepper, or a little more Cajun seasoning if desired.
Slice the chicken across the grain.
Fan it over the creamy rice.
Top with the reserved browned andouille, green onions, parsley, and a squeeze of lemon if you’d like a little brightness.
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Freshly grated Parmesan melts much more smoothly than the pre-shredded kind.
Don’t rush the sear—the blackened crust is where a lot of the flavor comes from.
Let the chicken rest before slicing to keep it juicy.
Can I use a different type of sausage?
Yes, you can substitute andouille sausage with any smoked sausage of your choice.
Is there a substitute for heavy cream?
You can use half-and-half or a non-dairy cream alternative, but the texture may be slightly different.
How can I make it spicier?
Increase the amount of Cajun seasoning or add more hot sauce to taste.
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and liquid as brown rice takes longer to cook.
What can I serve with this dish?
A simple green salad or steamed vegetables would complement this dish well.
