Heat a large skillet over medium-high heat and add a drizzle of oil. Add the chicken thighs and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.

In the same skillet, add sliced smoked sausage and sauté for 3-5 minutes until lightly browned.

Add uncooked long-grain rice and sprinkle Cajun seasoning. Stir for 1-2 minutes to toast the rice.

Pour in the chicken broth and bring to a gentle simmer. Scrape the bottom of the pan to ensure nothing sticks. Cover and reduce heat to low.

Cook undisturbed for 20-25 minutes or until the rice absorbs all the liquid and is tender.

Let sit covered for an additional 5 minutes before fluffing the rice with a fork. Garnish with parsley and a squeeze of lemon juice to serve.