Begin by dicing the boneless, skinless chicken and slicing the sausage into bite-sized pieces. Measure out the rice and gather your Cajun seasoning and broth.

In a large skillet over medium-high heat, add a drizzle of oil and let it warm up. Once hot, add the diced chicken and cook for about 6-8 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.

In the same skillet, add the sliced sausage and cook for 4-5 minutes until it’s browned and fragrant. Stir occasionally to prevent sticking.

Introduce the rice to the pan with the sausage, then sprinkle in your Cajun seasoning and pour in the broth. Stir everything together to coat the rice thoroughly.

Return the browned chicken to the skillet and bring everything to a gentle boil. Reduce the heat to low and cover the skillet with a lid. Let it simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.

Once the cooking time is up, fluff the rice with a fork and garnish with freshly chopped parsley and a squeeze of lemon juice.