Description
A smoky and spicy blackened Cajun chicken breast paired with rich, comforting dirty rice. This quick and easy recipe delivers bold Southern-inspired flavors perfect for busy weeknights or casual dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 2 tablespoons Cajun seasoning (preferably Tony Chachere’s)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons olive oil or avocado oil (for searing)
- 1 cup long-grain white rice (185 g)
- 1½ cups chicken broth (355 ml)
- 4 slices bacon, chopped
- ½ cup diced onion (about 80 g)
- ½ cup diced green bell pepper
- 2 cloves garlic, minced
- ¼ cup diced celery (about 30 g)
- 1 teaspoon Cajun seasoning (same brand as chicken)
- ½ teaspoon black pepper
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Pat the chicken breasts dry with paper towels. In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper. Rub this spice blend all over the chicken breasts until evenly coated. Let rest for 10 minutes at room temperature.
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil. Add rice, cover, and reduce heat to low. Simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes.
- While the rice cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add diced onion, green bell pepper, celery, and garlic to the bacon fat. Sauté until softened and fragrant, about 5-7 minutes. Stir in Cajun seasoning and black pepper. Return cooked bacon to the pan.
- Fluff the cooked rice with a fork, then add it to the skillet with the vegetable and bacon mixture. Stir well to combine and let the rice soak up flavors for 2-3 minutes on low heat. Turn off heat and sprinkle sliced green onions and parsley on top.
- Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Add the seasoned chicken breasts carefully. Cook undisturbed for 4-5 minutes until a dark crust forms. Flip and cook another 4-5 minutes until internal temperature reaches 165°F (74°C).
- Remove chicken from pan and let rest for 5 minutes before slicing to keep juices inside.
- Serve the blackened Cajun chicken breast alongside a generous scoop of dirty rice. Garnish with extra parsley or green onion if desired.
Notes
Use a cast iron skillet for best blackened crust. Let chicken rest after seasoning and after cooking to keep it juicy. If chicken burns before cooking through, lower heat and cover loosely with foil. For gluten-free, verify Cajun seasoning and broth ingredients. Bacon can be swapped with turkey bacon or smoked sausage. Vegetable broth can be used for vegetarian dirty rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 475
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: blackened chicken, Cajun chicken, dirty rice, Cajun seasoning, quick dinner, spicy chicken, Southern recipe, easy weeknight meal