• Season the chicken thighs with Cajun seasoning and set aside.
• Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 2-3 minutes until golden brown. They don’t need to be fully cooked yet.
• In the same pan, sauté the onion and red pepper for 4–5 minutes until softened, then stir in the garlic and cook for 1 minute.
• Add the uncooked rice and stir to coat with the oil and veggies for 1–2 minutes.
• Pour in the chicken broth. Reduce the heat to low, cover, and simmer for around 12-15 minutes or until the rice is tender and the chicken is fully cooked through.
• Stir in the half and half, Parmesan, and spinach until the mixture is creamy and the spinach wilts.
• Add lemon juice. Taste and adjust seasoning with salt, pepper, or more Cajun spice as desired.
• Garnish with parsley before serving.

Instant Pot Instructions

• Set the Instant Pot to Sauté. Add olive oil, then sear the Cajun-seasoned chicken thighs for 2–3 minutes per side until browned (they don’t need to cook through). Remove and set aside.
• Add onion, pepper, and garlic to the pot. Sauté for 2–3 minutes until softened.
• Stir in the rice and toast it for about 1 minute.
• Adjust broth: use 1 ½ cups chicken broth instead of 2 cups (since the Instant Pot doesn’t let liquid evaporate like the stovetop).
• Nestle the chicken back in. Seal the lid, set to High Pressure for 8 minutes.
• Quick release the pressure when the timer is done.
• Remove the chicken, shred or slice. Stir in half and half, Parmesan, spinach, and lemon juice until creamy and the spinach wilts.
• Return chicken, garnish with parsley, and serve hot.