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My Cajun chicken and rice with okra features all of your favorite South Louisiana staples in one piping hot skillet meal that practically cooks itself after the prep, y'all!! Easy on the eyes and tantalizing to the tummy, this crowd-pleasing one-pan wonder is a winner winner, flavor-popping chicken dinner. Yep and yay...
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It's Simple and Scrumptious...
Cajun chicken and rice with okra is a casserole that starts on the stove and finishes in the oven. It's a hearty meal, packed with vegetables, rice, and boneless skinless chicken breast halves, topped with select homemade Cajun seasonings that pack each forkful with the perfect balance of flavors.
Best of all, this easy weeknight dinner is a one-pot meal that comes together quickly. And, if you chop the veggies ahead of time, you can shave another 15 minutes or so off of the prep time to put it on the table even faster.
Captivating all those who behold it with intriguing pops of red, yellow, and green, this dish lives up to its looks with incredible layered flavors and complex, complementary textures. Indeed.
Cajun Chicken and Rice Recipe Ingredients & Substitutions
- For this recipe, you can cut two whole chicken breasts in half or buy pre-cut chicken breast slices from the store to save time on prep. I've made this Cajun chicken and rice with okra skillet bake both ways, and there wasn't any difference in texture or taste. So, go with what works for you.
- I prefer using frozen okra straight out of the bag because it doesn't get slimy as it cooks, like fresh okra often does. However, you can use fresh okra if that's what you have.
- Original tomatoes with green chilies turn up the heat level just a bit on this delicious recipe. You can also use mild Rotel with great success, too.
- I use extra long-grain rice exclusively. You can use short-grain rice in a pinch, but it will most likely change the intended texture of this recipe a bit.
- The browned yellow onion, green bell pepper, celery, and garlic create the distinctive New Orleans flavor profile of this Cajun chicken recipe. They're essential to the recipe, and the prepared dish just isn't the same without them.
How to Make Cajun Chicken and Rice
Begin the recipe by preheating the oven. Pound the breast pieces with a meat mallet. Sprinkle the dried seasonings over them and set aside.
Then, pour the chopped Cajun trinity veggies into the deep cast iron skillet or Dutch oven.
Brown the vegetables, then add the garlic and cook for one additional minute.
Reduce the heat to medium-low. Then, stir in all of the remaining ingredients except for the chicken and slide into the oven.
Bake for a bit, then lay the seasoned chicken breast halves on top of the rice. Continue baking until done.
And that's it, y'all!!
This Cajun chicken and rice with okra skillet bake impresses!! It's jam-packed with flavor, and each bite of the seasoned chicken is even more moist and tender than the last. For sure!!
Share with those whose honest self-examination propels them to become better versions of themselves. Much food love, and see y'all on the yum side...
NOTE: This post was originally published on April 22, 2019, and was updated and republished on April 25, 2025.
Cajun Chicken and Rice with Okra Skillet Bake
Ingredients
For the Seasoned Chicken
- 4 boneless chicken breast halves or pre-cut sliced chicken breast pieces
- 2 teaspoons lemon pepper or lemon juice, see notes
- 2 teaspoons dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
For the Cajun Chicken and Rice
- 3 tablespoons butter or oil or a combination of both
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 3 celery ribs, trimmed and chopped
- 1 tablespoon minced garlic about 4 medium-sized cloves
- 2 cups chicken broth
- ¼ teaspoon turmeric
- 1 cup long-grain rice, uncooked
- 1 ½ cups chopped frozen okra
- 1 10-ounce can tomatoes with green chilis, drained
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Pound the chicken breast halves with a meat mallet, then season them with the dried spices.
- Brown the Cajun trinity of onion, bell pepper and celery in the butter or oil in a 12-inch cast iron skillet.
- When the trinity is browned, add the minced garlic and cook for 1 additional minute.
- Remove the skillet from heat.
- Stir in the remaining ingredients, except for the seasoned chicken.
- Cover the skillet and bake for 40 minutes, then place the seasoned chicken breast halves on top of the rice mixture.
- Continue baking uncovered for 20 to 30 minutes, or until a digital meat thermometer inserted into each chicken breast half reads at least 165 degrees Fahrenheit.
- Let stand 10 minutes before serving.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
All those flavors sound incredible! I have been missing Louisiana cooking since moving away from the gulf coast. The color on that chicken looks fantastic.
Thanks so much Tara!! I feel your pain about missing Louisiana cooking, too far away from it makes my heart sick! 🙂
This looks like one tasty chicken dish. I have not used okra much in recipes. Maybe I will have to give it another try. I looks great here.
Thanks Gloria! I've been reserving okra for gumbo all of my life, and have just ventured out in using it in other recipes. It really blew my expectations out of the water! 🙂
I always forget about okra! I need to cook with it more because it really adds to recipes like this!
I did too Emily! This recipe has made me look at okra in a whole new can't-live-without light! 🙂
This Creole Chicken sounds amazing and I can't wait to sink my teeth in a piece of that juicy chicken!!!
Thanks Heidy! Please lemme know when you do! 🙂
A comfort food WIN!! I need to try this recipe out!
Awww,you're too sweet! 🙂 Please let me know if you do get to try it!
Those flavors!! My mouth is watering! Thanks for sharing.
Awww, you're very welcome Karly!!
I’m in my third trimester and have had little to no motivation to cook at all. My mom gave me a bunch of okra from a family member’s garden so I started googling and came across this. Hands down one of the best means I’ve had in a very long time. And it was super easy too!
Hey Mattie,
I'm super glad that my recipe was easy for you to make during your third trimester. Thanks so much for letting me know that it was also a great meal for you. 😊😊😊
Great to hear from you, and all the best for you and your baby. 🙏