1.5 pounds boneless skinless chicken thighs

2 tablespoons olive oil

2 tablespoons Cajun seasoning (salt-free if preferred)

2 teaspoons Morton kosher salt (divided)

1 tablespoon unsalted butter

1 yellow onion, diced

1 large bell pepper, diced

1 cup chopped celery

6–7 cloves garlic, minced

1 tablespoon Italian seasoning

½ teaspoon black pepper

1¼ cups uncooked white basmati rice (rinsed well)

2½ cups chicken broth or stock

1 lemon, juiced

½ cup heavy cream

Shaved Parmesan cheese for serving

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Toss chicken thighs with olive oil, Cajun seasoning, and 1 teaspoon salt in a cold Dutch oven or skillet.
Sear chicken over medium-high heat for 4–5 minutes per side until browned but not fully cooked; remove and set aside.
Reduce heat to medium, add butter, and sauté onion, bell pepper, and celery for 8 minutes until softened.
Stir in garlic, Italian seasoning, remaining salt, and black pepper; cook 1–2 minutes until fragrant.
Add rinsed rice and sauté 1–2 minutes to coat in seasoning.
Deglaze with chicken broth and lemon juice, scraping browned bits from the bottom.
Stir in heavy cream and bring to a boil.
Return chicken and any juices to the pan; cover, reduce heat to low, and simmer 15–20 minutes until rice is tender and liquid absorbed.
Serve hot, topped with shaved Parmesan cheese.

Dairy-free: replace heavy cream with coconut milk or plant-based cream.

Extra vegetables: add mushrooms, spinach, or zucchini.

Spicy version: add crushed red pepper flakes or hot sauce.

Low-carb: use riced cauliflower instead of rice; adjust cook time slightly.

Lemon-herb twist: add fresh thyme or rosemary and extra lemon zest.

Rice alternatives: jasmine or brown rice can be used; adjust liquid and cooking time.

Storage: refrigerate leftovers up to 4 days; freeze individual portions up to 3 months.

Reheating: stovetop over low heat with a splash of broth or microwave in short bursts.