One Pan Southwest Blackened Cajun Chicken with Rice

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One Pan Southwest Blackened Cajun Chicken with Rice

An amazing one pan meal with tender and juicy cajun blackened chicken over delicious southwest rice! This meal became an instant favorite at our house!

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Main Course

Cuisine: American

Keyword: Cajun chicken and rice, one pan chicken, One Pan Southwest Blackened Cajun Chicken with Rice

Servings: Servings

Author: Alyssa Rivers

Ingredients

2 tablespoons olive oil
6 boneless skinless chicken breasts
1 tablespoon cajun seasoning
2 cups long grain rice
3 cups chicken broth
1 (15-ounce) can drained black beans
1 (15-ounce) can diced tomatoes with juice
1 teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon cumin
fresh chopped parsley
sliced avocado

Instructions

In a large skillet heat the 2 tablespoons olive oil over medium-high heat. Rub the 6 boneless skinless chicken breasts with the 1 tablespoon cajun seasoning, and cook in the skillet for 3-4 minutes on each side, until the chicken is cooked through. Remove and set aside on a plate covered in foil.
Add the 2 cups long grain rice, 3 cups chicken broth, 1 (15-ounce) can drained black beans, 1 (15-ounce) can diced tomatoes with juice, 1 teaspoon chili powder, ¼ teaspoon paprika, and ¼ teaspoon cumin to the skillet.
Bring the mixture to a boil, reduce heat to low, and cover for 20-25 minutes until all the liquid is absorbed.
Add the chicken back to the pan and cover until the chicken is heated to 165 degrees Fahrenheit. Garnish with fresh chopped parsley and sliced avocado if desired.

Nutrition

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