One Pot Cajun Chicken and Rice

This one pot Cajun chicken and rice is the perfect fall meal. Packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans. You’ll love how easy it is to throw together and clean up is a breeze.

 This one pot Cajun chicken and rice is the perfect fall meal. Packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans. You’ll love how easy it is to throw together and clean up is a breeze.

This post is sponsored by Mrs. Grimes Beans. All opinions are 100% my own.

It’s fall! I know I’ve been screaming that for a few weeks but I’m just so happy we can go back to wearing big cozy sweaters, drinking hot tea during the day and eating all. the. comfort. food. For real, the best part about fall and winter is the fact that I can indulge in warm meals that stick to my bones and feel like a hug in food form.

Oh and this one pot Cajun chicken and rice? It’s 100% a food hug. It’s PACKED full of Cajun flavored goodness and prepped and cooked all in one dish. It makes everything so easy. And of course, it makes cleanup even easier, which really is a win win for everyone.

This one pot Cajun chicken and rice is the perfect fall meal. Packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans. You’ll love how easy it is to throw together and clean up is a breeze.

I know all of you know I’m a huge lover of all things chicken thighs BUT this rice is what has me jumping for joy. It’s so flavorful and easy to make since you literally just dump it in and it cooks right in the pot in the oven. It starts out simple with a mixture of celery, onions, and peppers and then Andouille sausage and red kidney beans get thrown into the mix.

You guys – YES!

This one pot Cajun chicken and rice is the perfect fall meal. Packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans. You’ll love how easy it is to throw together and clean up is a breeze.

My husband is a HUGE bean lover and most the time when I’m making dishes that include beans he’s standing over my shoulder opening another can of beans to make it even more beany. The boy wants his food packed full of flavor and heavy on the beans. I used to roll my eyes at his love of beans but now I get it. I’ve grown to appreciate all the goodness it brings to a dish.

Especially these red kidney beans from Mrs. Grimes beans. They are gluten free, vegetarian friendly and high in fiber which means they have 20% or more of your recommended daily value. You can find Mrs. Grimes beans at your local Hy-Vee, Fareway and select Walmart stores. Oh, and don’t forget to snag a coupon so you can buy all the beans! 

This one pot Cajun chicken and rice is the perfect fall meal. Packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans. You’ll love how easy it is to throw together and clean up is a breeze.

Just remember when you’re putting together this meal that not all Cajun seasonings are made the same. Make sure to give your seasoning a taste before adding extra salt or cayenne pepper. You don’t want to end up with a salty spicy mess!

{Looking for more one pot or one sheet pan recipes? Try my One Pot Cheddar Cajun Pork Pasta, Sheet Pan Garlic Lemon Chicken and Mushrooms, Sheet Pan Spatchcocked Cornish Hens with Summer VegetablesCast Iron Chicken or my Sheet Pan Chicken and Potato Dinner}

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One Pot Cajun Chicken and Rice

This one pot Cajun chicken and rice is the perfect fall meal. Packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans. You’ll love how easy it is to throw together and clean up is a breeze.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 70 minutes

Ingredients:

  • 6 bone-in skin-on chicken thighs
  • 1 tablespoon plus 2 teaspoons Cajun seasoning, divided
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  • 4 tablespoons olive oil, divided
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced yellow onion
  • 1/2 cup diced celery
  • 2 Andouille sausages, casing removed and diced small
  • 1 (15.5 ounce) can Mrs. Grimes red kidney beans, drained and rinsed
  • 2 cups white long grain rice, rinsed
  • 4 cups chicken stock
  • Minced cilantro, optional

Directions:

Preheat oven to 350 degrees.

Lay out your chicken thighs and season the thighs with 1 tablespoon Cajun seasoning and desired amount of kosher salt and cayenne pepper.

In a large oven-safe skillet (I used my 3.5 quart Le Creuset braiser pan but you can also use a 12-inch cast iron skillet) add 3 tablespoons olive oil and set over medium-high heat. Once the oil is hot add the chicken, skin side down and cook until lightly golden in color, flip over and cook the bottom of the chicken thigh for a few minutes just to bring a little color. This whole process should take about 10 minutes.

Set your chicken on a plate and set aside while you prepare the rice.

In the same skillet you prepared your chicken add the remaining tablespoon of olive oil, diced red bell pepper, diced green bell pepper, diced yellow onion, diced celery and diced Andouille sausage.

Sauté for about 5 minutes or soften the vegetables and bring a little color to the sausage. Sprinkle with remaining 2 teaspoons of Cajun seasoning and season with the desired amount of kosher salt and Cayenne pepper.

Gently stir in red kidney beans, rice, and chicken stock. Bring the mixture to a boil on the stovetop and then place the chicken on top of the rice mixture and add the skillet to the oven.

Bake for about 35 minutes or until the chicken is crisp on top and the rice is fully cooked. I like to check on my chicken around the 20-minute mark and add more chicken stock if needed. Also, if you want the tops of the chicken thighs extra crispy turn on the broiler and broil the tops for just a few minutes to really crisp up the skin.

If desired, garnish with minced cilantro.

37 Responses to “Chicken Bacon Pumpkin Gnocchi”

  1. #
    1
    T — October 17, 2014 at 7:15 am

    You are totally about the facebook de-friend me…but, I have never tried gnocchi! I know, I’m judging myself.
    But, with chicken bacon and pumpkin? I’ll try anything! This looks FAB lady! Pinned!

  2. #
    2
    Meg @ The Housewife in Training Files — October 17, 2014 at 7:32 am

    Can I come over for breakfast? or dinner? As long as this is served!

  3. #
    3
    Rachel @ Baked by Rachel — October 17, 2014 at 7:44 am

    I’m ashamed to admit I’ve still never try gnocchi but I really want to and yours looks fabulous!!!

  4. #
    4
    Marjory @ Dinner-Mom — October 17, 2014 at 7:47 am

    I could definitely enjoy this any time of day! Delish!

  5. #
    5
    Kristen — October 17, 2014 at 7:53 am

    You are killing it with these recipes lately! This gnocchi is out of this world!

  6. #
    6
    Martha @ A Family Feast — October 17, 2014 at 7:56 am

    Seriously Brandy – I want to move in and just have you cook for me…this looks amazing!

  7. #
    7
    Alice @ Hip Foodie Mom — October 17, 2014 at 7:57 am

    oh my gawd, Brandy. . this is why I love you. non breakfast foods for breakfast and this gnocchi. Damn girl. I have two packages of gnocchi in my pantry right now. . I think I have to try this, like today. . I mean, damn, this sauce?!!! REALLY? brilliant and love love love!

  8. #
    8
    Aggie — October 17, 2014 at 8:37 am

    Oh man, I am smitten with this pumpkin sauce. This looks amazing!!

  9. #
    9
    Jordan @ Smile Sandwich — October 17, 2014 at 8:39 am

    So many things about this:

    1. I think I just tried to eat my screen.
    2. I would choose gnocchi over pasta too!
    3. Non-breakfast foods for breakfast … I’m totally with you on that!

  10. #
    10
    amanda @ fake ginger — October 17, 2014 at 8:43 am

    You make the best stuff. You got a room for me to move into for the next month until my husband comes home?

  11. #
    11
    Jennie @themessybakerblog — October 17, 2014 at 8:47 am

    This is some seriously good-looking gnocchi. Pass the plate.

  12. #
    12
    Brenda@Sugar-Free Mom — October 17, 2014 at 9:19 am

    I love love love this pumpkin sauce!

  13. #
    13
    Meagan @ A Zesty Bite — October 17, 2014 at 9:37 am

    This pumpkin gnocchi looks amazing and I can’t wait to try it out.

  14. #
    14
    Courtney @ Neighborfood — October 17, 2014 at 9:47 am

    This looks incredible! I can’t wait to try it!

  15. #
    15
    Julia — October 17, 2014 at 10:15 am

    This looks so comforting and creamy. I love the combination of bacon and pumpkin!

  16. #
    16
    Caroly — October 17, 2014 at 10:45 am

    Yum! I can’t eat the gnocchi but I would happily eat the rest. Love Jones Dairy Farm!

  17. #
    17
    fabiola@notjustbaked — October 17, 2014 at 12:29 pm

    This is heaven in my face! I love gnocchi, creamy pumpkin and and bacon. Yummy!

  18. #
    18
    Kim (Feed Me, Seymour) — October 17, 2014 at 12:48 pm

    I should NOT have looked at this while starving. Now, I can’t live without it!

  19. #
    19
    Patricia @ Grab a Plate — October 17, 2014 at 12:55 pm

    Gawd this looks great! I’d totally eat this for breakfast….cold, straight outta the fridge 😉

  20. #
    20
    Heather // girlichef — October 17, 2014 at 1:44 pm

    I agree with you, I would choose gnocchi over pasta anytime. I cannot resist those little pillows of delight! I would not turn this away for any meal of the day (or night)….it looks incredibly, mouthwateringly wonderful.

  21. #
    21
    Bea — October 17, 2014 at 2:32 pm

    I also could eat Spaghetthi with meat sauce every day for breakfast; but my preferred way is cold. Oh yes 🙂

    Oh yes, gnocchi are fantastic – but don’t make me choose between gnocchi or pasta. I love them both! Your dish looks amazing and super delicious!

  22. #
    22
    kita — October 17, 2014 at 8:51 pm

    I think I just drooled a little… Cant say I will choose one over the other, but when your gnocchi looks this good, its hard to stand my ground.

  23. #
    23
    Rose | The Clean Dish — October 17, 2014 at 10:38 pm

    I would pick Gnocchi over pasta, too!! Yum!!
    Your recipe looks fantastic and your pictures are gorgeous!

  24. #
    24
    Des @ Life's Ambrosia — October 18, 2014 at 1:25 am

    This looks like comfort on a plate!

  25. #
    25
    Sarah@WholeandHeavenlyOven — October 18, 2014 at 1:43 pm

    Gnocchi over pasta ALL the way. 😀 I am dying over all this bacon/pumpkin carby goodness!

  26. #
    26
    Meseidy — October 19, 2014 at 8:04 pm

    Lady you are genius! Love this fall twist with gnocchi!

  27. #
    27
    Kirsten/ComfortablyDomestic — October 19, 2014 at 10:59 pm

    The number one sign of a great dinner is that you crave the leftovers for breakfast. I love the idea of a cream sauce that won’t break when reheated!

  28. #
    28
    Melissa from HungryFoodLove.com — October 22, 2014 at 11:08 pm

    I need to learn how to make that sauce. The color is fantastic and I bet the taste it’s as well.

  29. #
    29
    Laura @ Laura's Culinary Adventures — October 29, 2014 at 11:22 am

    What beautiful comfort food 🙂

  30. #
    30
    Savita @ ChefDeHome — September 21, 2015 at 2:15 pm

    This is such a genius recipe! Really loving the lush color of this sauce too! A musty try for me! pinned

  31. #
    31
    Janet — October 14, 2015 at 10:37 am

    Would this work for a freezer meal??

    • nutmegnanny replied: — April 25th, 2016 @ 10:42 pm

      Hi Janet! I’m not really sure! I have never frozen it before so I can’t really recommend or not recommend.

  32. #
    32
    Hayley — September 15, 2016 at 5:58 am

    Yummmmm

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