This one pan Cajun chicken and rice has been my go-to for busy weeknights ever since I first adapted it from a market recipe nearly five years ago. I fell in love with the balance of smoky, spicy Cajun seasoning against the bright, tropical pop of diced mango. The first time I served it, my family cleared their plates within minutes and asked me to write the recipe down. It is the kind of dish that smells incredible as it cooks and makes the whole house feel like dinner is worth celebrating.

I discovered this combination while cleaning out the fridge and pantry. I had leftover chicken, a jar of homemade Cajun blend, and two ripe mangoes begging to be used. The result was a comforting, saucy rice studded with sweet fruit and tender chicken, all cooked in a single skillet. It’s substantial enough for a main course, light enough to serve to guests, and flexible for swaps. Texture-wise, expect tender, juicy chicken with fluffy, well-separated rice and the surprising burst of mango pieces for contrast.

Ingredients

• Chicken: 4 boneless skinless chicken breasts or thighs. Choose evenly sized pieces so they cook at the same rate. I prefer thighs for a juicier result, but breasts work fine if you watch the cook time closely.
• Olive oil and butter: 1 teaspoon olive oil and 2 tablespoons butter for searing. Use extra-virgin olive oil for flavor and unsalted butter so you can control seasoning.
• Cajun seasoning: 3 tablespoons total (2 teaspoons for the chicken, 1 tablespoon for the rice). Homemade blends with smoked paprika and cayenne give the best depth.
• Sweet element: 1 tablespoon honey brushed on the chicken and 2 diced mangoes to finish. Ripe mango adds acidity and bright sweetness that balances the spice.
• Vegetables and aromatics: 1 celery stalk thinly sliced, 1 red bell pepper diced, and 1 teaspoon minced garlic. These provide texture and a savory backbone to the rice.
• Rice and liquid: 1 cup long grain white rice and 2 1/4 cups low-sodium chicken broth. Use long grain rice for fluffy separation; adjust broth slightly for different rice types.
• Finishing: Handful of chopped cilantro and lime wedges for squeezing. Fresh herbs brighten the finished dish and give contrast to the warm spices.

Instructions

Season the chicken: Pat the chicken dry and rub 1 teaspoon olive oil all over. Sprinkle 2 teaspoons Cajun seasoning evenly on both sides. Dry chicken sears better and develops color, which in turn adds flavor to the pan. Let the seasoned chicken rest at room temperature for 5 minutes if you have the time. Sear and glaze: Heat a large heavy skillet over medium heat and melt 2 tablespoons butter until foaming slightly. Stir in 1 tablespoon honey and quickly add the chicken. Sear for 1 to 2 minutes per side until golden brown. The honey will caramelize, creating a glossy exterior. Transfer the chicken to a plate while you prepare the rice; it will finish cooking in the simmering broth. Sauté the vegetables: In the same skillet, add 1 tablespoon butter if the pan looks dry, then add the thinly sliced celery, diced bell pepper, and 1 teaspoon minced garlic. Sauté for about 1 minute until the aromatics are fragrant and the vegetables soften slightly. Scrape any browned bits from the bottom of the pan to incorporate that fond into the rice for more flavor. Add rice and seasoning: Stir in 1 cup long grain white rice, 1 tablespoon Cajun seasoning, and toast the rice for 30 to 60 seconds so it picks up the fond and spices. Toasting adds a subtle nutty note and helps the rice stay separate rather than clumping. Simmer with broth: Pour in 2 1/4 cups low-sodium chicken broth and bring to a brief boil. Reduce heat to a gentle simmer (medium-low). Nestle the seared chicken on top of the rice, cover the skillet, and let it cook gently for 15 to 20 minutes until the rice is tender and the internal temperature of the chicken reaches 165°F. Avoid lifting the lid frequently; steam is what finishes the rice evenly. Finish and serve: Fluff the rice with a fork, being careful not to break up the chicken pieces. Serve each portion with a generous scoop of diced mango, a sprinkle of chopped cilantro, and a lime wedge for squeezing. The mango adds acidity and sweetness that elevates the savory, spiced base.

Storage Tips

Cool leftovers to room temperature no more than two hours after cooking, then transfer to airtight containers and refrigerate for up to three days. To freeze, leave out the mango topping and place portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop with a splash of water or broth over low heat, covered, to revive moisture. Avoid microwaving uncovered, which can dry the chicken and rice unevenly.

Ingredient Substitutions

If mango isn’t available or preferred, diced pineapple or store-bought mango or pineapple salsa are excellent swaps and offer the same sweet-acid balance. For a dairy-free version, substitute butter with 2 tablespoons neutral oil and brush chicken with maple syrup instead of honey. Swap long grain white rice for jasmine for floral aroma, or use brown rice if you extend cook time and liquid: use 2 1/2 cups broth and 35 to 40 minutes cooking time.

Serving Suggestions

Serve with lime wedges, extra chopped cilantro, and a crisp green salad dressed in citrus vinaigrette for contrast. For a heartier plate, pair with roasted vegetables or steamed greens. Garnish with sliced green onions and a drizzle of crema or plain yogurt if you want a cooling element for those sensitive to heat. The mango topping doubles as a bright salsa that pairs well with tortilla chips for a quick appetizer before dinner.

Cultural Background

The flavors in this dish are rooted in Cajun cuisine from Louisiana, which blends French, West African, Spanish, and Native American influences. Cajun seasoning typically includes paprika, cayenne, garlic powder, onion powder, oregano, and thyme. The combination of bold spices with fresh produce reflects the region’s love of bright, robust food. Adding tropical fruit like mango is a modern, fusion-style twist that pairs sweetness with the classic smoky spice profile.

Seasonal Adaptations

In summer use ripe mangoes and bell peppers at peak freshness and serve with a chilled cucumber salad. In winter, substitute canned pineapple tidbits drained and warmed, or roast winter squash for a seasonal twist. For holiday meals, boost the aromatic profile with a pinch of smoked chipotle in place of some cayenne and serve alongside roasted root vegetables to fit colder menus.

Meal Prep Tips

Portion into airtight containers with rice and chicken in one compartment and mango salsa in another to maintain texture. Make extra rice and chicken for several lunches; top with fresh mango just before eating to keep it vibrant. If preparing multiple servings for the week, leave out the cilantro until serving and pack lime wedges separately to squeeze at mealtime for maximum freshness.

Bringing this one-pan meal to the table has become a simple pleasure—fast enough for weekday dinners, flavorful enough for company. Try it once and then make it your own, swapping fruit, adjusting heat, and enjoying the minimal cleanup and maximum satisfaction it delivers.