Cast-Iron Cajun Chicken and Dirty Rice Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs (about 6)
• 2 tbsp Cajun seasoning (store-bought or homemade below), plus 1 tsp for the rice
• 1 tsp kosher salt, plus more to taste
• 2 tbsp neutral oil (canola or avocado)
• 8 oz andouille sausage, sliced into 1/4-inch rounds
• 1/2 lb ground pork (or ground beef)
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 1/2 cups)
• 1 red bell pepper, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 cups long-grain white rice (uncooked)
• 2 3/4 cups low-sodium chicken broth, hot
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (optional)
• 2 bay leaves
• 3/4 cup sliced scallions, for serving
• 1/4 cup chopped parsley, for serving

Do This

• 1) Heat oven to 375°F. Pat chicken dry; season with 2 tbsp Cajun seasoning and 1 tsp kosher salt.
• 2) In a 12-inch cast-iron skillet, heat 2 tbsp oil over medium-high. Sear chicken 4 minutes per side; transfer to a plate.
• 3) Add sausage; brown 2 minutes. Add ground pork; cook 4–5 minutes until no longer pink.
• 4) Add onion, peppers, and celery; cook 6–8 minutes until softened. Stir in garlic 30 seconds.
• 5) Stir in rice and 1 tsp Cajun seasoning; toast 1 minute. Add hot broth, Worcestershire, (optional hot sauce), and bay leaves; scrape up browned bits.
• 6) Nestle chicken on top. Cover tightly with a lid or foil; bake 25 minutes.
• 7) Uncover; bake 5–8 minutes until rice is tender and chicken reaches 165°F. Rest 5 minutes, then top with scallions and parsley.

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Why You’ll Love This Recipe

• True one-pan comfort: Chicken and dirty rice cook together in the same cast iron for maximum flavor and minimal cleanup.
• Bold Cajun taste without fuss: A straightforward seasoning blend, browned meat, and the “holy trinity” (onion, bell pepper, celery) do the heavy lifting.
• Perfect texture contrast: Juicy, seared chicken thighs over savory, smoky rice with peppers and sausage.
• Great for leftovers: Reheats beautifully and stays flavorful for days.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 2 celery ribs, 4 garlic cloves, scallions, fresh parsley
• Dairy: None required
• Meat: 1 1/2 lb boneless skinless chicken thighs, 8 oz andouille sausage, 1/2 lb ground pork (or ground beef)
• Pantry: Long-grain white rice, low-sodium chicken broth, neutral oil, Worcestershire sauce, hot sauce (optional), Cajun seasoning (or spices to make it), bay leaves, kosher salt, black pepper

Full Ingredients

Cajun Seasoning (Homemade Option)

• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper (use 1/4 tsp for mild)

Note: This makes about 2 tbsp + 1 tsp, which is what you’ll use for the whole recipe. If using store-bought Cajun seasoning, use 2 tbsp for the chicken and 1 tsp for the rice, and adjust salt to taste (many blends are salty).

Chicken

• 1 1/2 lb boneless, skinless chicken thighs (about 6)
• 2 tbsp Cajun seasoning (store-bought or homemade above)
• 1 tsp kosher salt (omit or reduce if your seasoning blend is very salty)
• 2 tbsp neutral oil (canola, avocado, or grapeseed)

Dirty Rice Base

• 8 oz andouille sausage, sliced into 1/4-inch rounds
• 1/2 lb ground pork (or ground beef)
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 1/2 cups)
• 1 red bell pepper, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 cups long-grain white rice, uncooked
• 1 tsp Cajun seasoning (store-bought or homemade above)
• 2 3/4 cups low-sodium chicken broth, hot
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (optional)
• 2 bay leaves

To Finish

• 3/4 cup scallions, thinly sliced
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat and prep your ingredients

Heat the oven to 375°F with a rack in the middle. Dice the onion, bell peppers, and celery; mince the garlic; slice the andouille; and measure the rice and broth.

Hot broth matters: Warm the chicken broth until hot (microwave or small pot). Starting with hot liquid helps the cast iron return to temperature quickly so the rice cooks evenly.

Step 2: Season the chicken

Pat the chicken thighs dry with paper towels (this helps them brown). Sprinkle all over with 2 tbsp Cajun seasoning and 1 tsp kosher salt.

If using a salty store-bought blend, reduce the added salt to 1/2 tsp or skip it and adjust at the end.

Step 3: Sear the chicken in cast iron

Place a 12-inch cast-iron skillet over medium-high heat for 2 minutes. Add 2 tbsp neutral oil. When the oil shimmers, add the chicken in a single layer.

Sear for 4 minutes without moving, then flip and sear for 4 minutes more. Transfer the chicken to a plate. (It won’t be cooked through yet; it finishes in the oven.)

Step 4: Brown the sausage and ground meat

Reduce heat to medium. Add the sliced andouille to the skillet and cook for 2 minutes, stirring to brown the edges and render some fat.

Add the ground pork (or beef). Cook for 4–5 minutes, breaking it up with a wooden spoon, until no longer pink and lightly browned.

Step 5: Cook the onions, peppers, and celery until sweet and softened

Add the diced onion, green bell pepper, red bell pepper, and celery to the skillet. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Step 6: Toast the rice and build the cooking liquid

Add the uncooked rice to the skillet along with 1 tsp Cajun seasoning. Stir well and cook for 1 minute to lightly toast the grains.

Pour in the 2 3/4 cups hot chicken broth, then add the 1 tbsp Worcestershire sauce, 1 tsp hot sauce (if using), and 2 bay leaves. Stir and scrape the bottom of the skillet to release the browned bits (that’s big flavor).

Step 7: Nestle the chicken on top and bake covered

Arrange the seared chicken thighs on top of the rice mixture. Do not stir them in; leaving the chicken on top helps the rice cook evenly underneath while the chicken stays juicy.

Cover the skillet tightly with a lid or heavy-duty foil. Bake at 375°F for 25 minutes.

Step 8: Uncover, finish, and rest

Carefully remove the lid/foil (watch for steam). Bake uncovered for 5–8 minutes, or until the rice is tender and most of the liquid is absorbed.

Check the chicken with an instant-read thermometer; it should read 165°F in the thickest part. Remove bay leaves. Let the skillet rest for 5 minutes, then fluff the rice around the chicken with a fork.

Top with scallions and parsley. Taste and adjust with salt and black pepper as needed, then serve straight from the cast iron.

Pro Tips

• Use hot broth: Cold liquid drops the pan temperature and can lead to unevenly cooked rice.
• Don’t rush the sear: The browned bits left behind after searing and browning meat are the backbone of the flavor.
• Cover tightly: A tight seal (lid or foil) traps steam so the rice cooks through. If your foil leaks, double it.
• Check rice doneness before adding more liquid: If the rice is slightly firm at the end, stir in 2–4 tbsp hot broth, cover, and let it sit off heat for 5 minutes.
• Salt carefully with store-bought Cajun seasoning: Many blends are salt-forward; season at the end for best control.

Variations

• Extra “dirty” style: Add 6 oz chicken livers, finely chopped. Cook them with the ground meat in Step 4 until cooked through, then proceed.
• Lean(er) option: Swap the ground pork for 93% lean ground turkey and use turkey or chicken sausage.
• Seafood twist: Replace chicken with 1 1/4 lb peeled, deveined shrimp. Cook the rice fully first; then stir in shrimp and bake uncovered at 375°F for 6–8 minutes until pink and cooked through.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave with a splash of broth (about 1 tbsp per cup) or warm gently in a covered skillet over medium-low heat until hot throughout.

Make-ahead: Dice the vegetables and slice the sausage up to 24 hours ahead. You can also mix the Cajun seasoning blend up to 1 month ahead and store it airtight.

Nutrition (per serving)

Approximate, based on 4 servings: Calories: 690; Protein: 41 g; Carbohydrates: 61 g; Fat: 31 g; Fiber: 4 g; Sodium: 980 mg.