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Dutch Oven Cajun Chicken and Rice with Lemon and Parmesan Recipe

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4.4 from 64 reviews

  • Author: Diane
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This Dutch Oven Chicken and Rice recipe combines tender boneless skinless chicken thighs with perfectly cooked basmati rice, sautéed vegetables, and a creamy, flavorful sauce infused with Cajun and Italian seasonings. Cooked in a single pan on the stovetop, this hearty dish is a delicious family-friendly meal ready in just 35 minutes.

Ingredients

Chicken

  • 1.5 pounds boneless skinless chicken thighs
  • 2 Tablespoons olive oil
  • 2 Tablespoons cajun seasoning
  • 2 teaspoons Morton kosher salt, divided

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 1 large bell pepper, diced
  • 1 cup chopped celery
  • 6-7 cloves garlic, minced

Seasonings and Others

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 1/4 cup uncooked white basmati rice, rinsed well
  • 2 1/2 cups chicken broth or stock
  • 1 lemon, juiced
  • 1/2 cup heavy cream
  • Shaved parmesan, for serving

Instructions

  1. Prepare the chicken: In a large cold skillet, toss the chicken thighs with olive oil, Cajun seasoning, and about 1 teaspoon of kosher salt to season evenly.
  2. Sear the chicken: Turn the heat to medium-high and sear the chicken on each side for about 3 minutes until browned.
  3. Sauté vegetables: Reduce the heat to medium, remove the chicken from the pan and set aside. Add butter to the pan and melt it, then add the diced onion, bell pepper, and celery, sautéing for about 8 minutes until softened.
  4. Add garlic and spices: Stir in the minced garlic, Italian seasoning, remaining 1 teaspoon salt, and black pepper. Sauté for 1-2 minutes until fragrant.
  5. Cook the rice: Add the rinsed basmati rice to the pan and sauté for another 1-2 minutes, coating the grains in butter and seasonings.
  6. Deglaze the pan: Pour in the chicken broth and lemon juice, scraping up any browned bits to add flavor to the liquid.
  7. Add cream and boil: Stir in the heavy cream and raise the heat to bring the mixture to a boil.
  8. Combine chicken and simmer: Return the seared chicken and its juices to the pan. Cover and reduce the heat to low.
  9. Cook until done: Let everything cook covered for 15-20 minutes or until the rice is tender and all liquid is absorbed.
  10. Serve: Serve hot, garnished with shaved parmesan cheese for extra flavor.

Notes

  • Adjust Cajun seasoning according to your spice preference.
  • If you don't have kosher salt, use regular salt but reduce quantity slightly.
  • Rinsing the basmati rice removes excess starch and prevents it from becoming sticky.
  • Use full-fat heavy cream for a richer sauce; you can substitute with half-and-half for a lighter version.
  • Leftover Dutch oven chicken and rice can be stored in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://eatwithdiane.com/dutch-oven-cajun-chicken-and-rice-with-lemon-and-parmesan-recipe/