Cajun Chicken & Rice Sheet Pan

$- 4 boneless, skinless chicken thighs - 1 cup jasmine rice - 2 cups chicken broth - 1 bell pepper (red or green), diced - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon Cajun seasoning - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup frozen peas - Fresh parsley, chopped (for garnish) I love using these ingredients for my Cajun Chicken & Rice Sheet Pan. First, the chicken thighs are juicy and packed with flavor. They soak up all the spices well. Jasmine rice is my choice because it cooks fluffy and fragrant. The chicken broth adds depth to the rice, making it tasty. Next, the veggies bring color and crunch. Bell peppers and onions add sweetness, while garlic gives a nice kick. Cajun seasoning is key to that bold flavor. Smoked paprika and thyme enhance the dish even more. I always keep salt and pepper handy to adjust the taste. Don't forget the olive oil! It helps the chicken brown and keeps the veggies from drying out. Frozen peas add a pop of green and sweetness at the end. Finally, fresh parsley is perfect for a bright finish. It makes the dish look and taste fresh. - Preheating the oven: Start by setting your oven to 400°F (200°C). This step ensures your chicken cooks evenly. - Seasoning the chicken: In a large bowl, mix your chicken thighs with Cajun seasoning, smoked paprika, and dried thyme. Add salt and pepper to taste. Drizzle with one tablespoon of olive oil and mix well. Make sure every piece is coated with the spices. - Spreading the rice: Take a large sheet pan and spread one cup of jasmine rice evenly across the bottom. This will serve as a bed for the chicken and veggies. - Arranging chicken and vegetables: Place the seasoned chicken thighs on top of the rice. Scatter diced bell pepper, onion, and minced garlic around the chicken. This adds flavor and color to the dish. - Adding chicken broth: Pour two cups of chicken broth over the rice. This liquid helps the rice cook and adds rich flavor to the dish. - Covering the sheet pan with foil: Use aluminum foil to cover the sheet pan tightly. This keeps steam in, which helps cook the chicken and rice. - Timing and checking doneness: Bake in the oven for 30 minutes. After that, carefully remove the foil. Stir in one cup of frozen peas and return it to the oven uncovered for an additional 15-20 minutes. Check if the chicken is cooked through and the rice is tender. - Fluffing the rice before serving: Once cooked, take the pan out of the oven and let it rest for five minutes. Use a fork to fluff the rice, mixing in the peas and veggies for a colorful and tasty dish. - Choose four boneless, skinless chicken thighs. They stay juicy and cook well. - Marinate the chicken for at least 30 minutes. This time helps the flavors mix. - I recommend brands like Tony Chachere’s or Zatarain’s for Cajun seasoning. They add great taste. - You can add garlic powder or onion powder for extra depth. A little goes a long way. - Covering the pan with foil keeps moisture in. This makes the rice fluffy and the chicken tender. - Let the dish rest for five minutes after cooking. This step allows the flavors to settle. {{image_2}} You can easily switch the chicken for other meats. Try pork or shrimp for a twist. If you prefer plant-based meals, tofu or tempeh works well. Just season them like you would the chicken. For a lighter option, fish like salmon or tilapia can also shine in this dish. While jasmine rice is tasty, you can use other kinds. Brown rice gives a nutty flavor and is healthier. You may also try wild rice for a unique texture. For a grain-free meal, use quinoa instead. Cauliflower rice is a great low-carb choice and absorbs flavors well. Seasonal vegetables can add freshness to your dish. Think about adding zucchini, squash, or asparagus. They cook well and provide color. If you have leftovers, toss them in! This recipe is perfect for using up extra veggies you have in your fridge. Just chop and mix them in with the rice and chicken. To keep your Cajun chicken and rice fresh, place it in a cool spot. Use airtight containers to seal in flavor. Glass or plastic containers with tight lids work best. Make sure to cool the dish to room temperature before storing. This helps avoid condensation, which can make your food soggy. You can easily reheat the chicken and rice. Use the microwave for quick results. Place the meal in a microwave-safe dish and cover it. Heat for one to two minutes, checking to see if it is hot. You can also reheat it on the stove. Add a splash of chicken broth to keep it moist. Stir often to ensure even heating. If you want to save some for later, freezing is a great choice. Let the dish cool completely before you freeze it. Portion it into small containers or freezer bags. This makes it easy to reheat later. When ready to eat, thaw it overnight in the fridge. For a quicker option, you can use the microwave on defrost mode. Yes, you can use brown rice. However, you need to adjust the cooking time and liquid. Brown rice takes longer to cook than jasmine rice. Use about 2 ½ cups of chicken broth for 1 cup of brown rice. Bake the dish for 50 to 60 minutes instead of 30. Check the rice for doneness before serving. Leftovers will last about 3 to 4 days in the fridge. Store them in an airtight container. Always check for any off smells or signs of spoilage before eating. Reheat thoroughly to ensure safety. Yes! You can prep this dish a day ahead. Season the chicken and combine it with the rice and broth. Cover and store it in the fridge until you’re ready to cook. This saves time and makes dinner a breeze! Just remember to bake it the next day. This blog post covered making a delicious sheet pan chicken and rice dish. You learned about the key ingredients, step-by-step instructions, and tips for the best results. Variations let you adapt the recipe to your tastes. Plus, the storage and reheating section ensures you make the most of your leftovers. This dish is not just easy; it caters to various diets and preferences. Now, you can create a tasty meal that satisfies everyone. Explore this recipe and enjoy every bite!$

Cajun Chicken & Rice Sheet Pan

Experience a flavor explosion with this Cajun Chicken & Rice Fiesta! This one-pan meal features juicy chicken thighs, aromatic spices, and fluffy jasmine rice, all baked to perfection with colorful veggies. Perfect for a busy weeknight, it's ready in just one hour! Dive into this delicious recipe for an unforgettable dinner that will delight your taste buds. Click to explore the full recipe and bring this fiesta to your table!

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Ingredients

4 boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1 bell pepper (red or green), diced

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine the chicken thighs, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Drizzle with 1 tablespoon of olive oil and toss until the chicken is well coated.

On a large sheet pan, spread the jasmine rice evenly across the bottom. Pour the chicken broth over the rice.

Arrange the seasoned chicken thighs on top of the rice. Add the diced bell pepper, onion, and minced garlic around the chicken.

Drizzle the remaining tablespoon of olive oil over the vegetables, and season with a pinch of salt and pepper.

Cover the sheet pan tightly with aluminum foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir in the frozen peas. Return to the oven uncovered for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender.

Once done, remove from oven and let it rest for 5 minutes. Fluff the rice with a fork, mixing in the peas and vegetables.

Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4