One-Pot Cajun Honey Butter Chicken and Rice

Ingredients

• 1.5 lb boneless skinless chicken thighs (cut into bite-sized pieces)
• salt (to taste)
• black pepper (to taste)
• 2 tbsp Cajun seasoning (divided; use no-salt version for the rice if preferred)
• 1 tbsp smoked paprika (divided)
• 2 tsp garlic powder (divided)
• 2 tsp onion powder (divided)
• 3 tbsp cooking oil (divided)
• 1 onion (diced)
• 0.5 red bell pepper (diced)
• 0.5 green bell pepper (diced)
• 1 stalk celery (diced)
• 0.5 tsp dried thyme
• 1 tsp chicken bouillon
• 1.5 cup long-grain white rice
• 3 clove garlic (minced)
• 2.5 cup chicken broth
• 4 tbsp unsalted butter
• 1 tbsp hot sauce
• 1 tsp apple cider vinegar
• 0.25 cup honey

Steps

1. 1

   In a large bowl, season the boneless skinless chicken thighs with salt, pepper, Cajun seasoning, smoked paprika, garlic powder, and onion powder. Drizzle with a little oil and mix until the chicken is thoroughly coated.

2. 2

   Dice the onion, red bell pepper, green bell pepper, and celery. Set aside.

3. 3

   Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for about 5 minutes per side until golden brown. The chicken does not need to be fully cooked through at this stage.

4. 4

   Remove the chicken from the skillet and set aside on a plate.

5. 5

   In the same skillet, add the diced onion, bell peppers, and celery. Sauté for a few minutes until the vegetables have softened.

6. 6

   Season the vegetables with no-salt Cajun seasoning, garlic powder, onion powder, smoked paprika, dried thyme, and chicken bouillon. Stir and cook for a few seconds to bloom the spices.

7. 7

   Add the rice to the skillet and toast for about 1 minute, stirring to coat the grains in the oil and spices.

8. 8

   Add the minced garlic and sauté until fragrant, about 30 seconds.

9. 9

   Pour in the chicken broth and bring the mixture to a boil.

10. 10

    Once boiling, reduce the heat to a simmer. Place the seared chicken thighs back into the skillet on top of the rice.

11. 11

    Cover the skillet with a tight-fitting lid and cook for 20 minutes.

12. 12

    Turn off the heat and let the pot sit, covered, to steam for an additional 10 minutes.

13. 13

    While the rice is steaming, prepare the sauce. In a small saucepan, melt the butter. Add the hot sauce, apple cider vinegar, honey, and a pinch of Cajun seasoning. Simmer the mixture until it has thickened slightly.

14. 14

    Once the rice is done steaming, remove the chicken thighs. Fluff the rice with a fork.

15. 15

    Place the chicken in a bowl and pour the honey butter sauce over it, tossing to coat. Serve the glazed chicken over the fluffed rice.

Notes

For the best results, use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution for the rice. If you prefer a less spicy dish, adjust the amount of hot sauce and Cajun seasoning in the glaze.

Nutrition per serving

• one-pot
• main course
• chicken
• rice
• cajun
• dinner
• easy recipes