In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add 1 pound of boneless, skinless chicken thighs or breasts. Sear for about 6-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.

In the same skillet, add sliced Cajun or Andouille sausage, allowing it to brown for about 3-4 minutes. Add 1 diced onion, 1 diced bell pepper, and 3 minced garlic cloves. Sauté for an additional 4-5 minutes until softened and fragrant.

Return the cooked chicken to the skillet, add 1 cup of long-grain rice. Sprinkle in 2 tablespoons of Cajun seasoning and pour in 2 cups of chicken broth. Stir well to combine all ingredients.

Bring to a gentle simmer, reduce heat to low, and cover. Let cook for about 20-25 minutes, or until rice is tender and has absorbed all the liquid.

Once the rice is fluffy, remove from heat. Garnish with freshly chopped parsley and a squeeze of lemon juice. Serve hot.