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One Skillet Louisiana Style Chicken and Rice with Herb Butter. Quick, easy, colorful, and delicious! Pan-seared chicken with cajun seasoning and lemon butter. All cooked together with rice pilaf and peppers for an all-in-one dinner. Take that extra step and serve with a drizzle of delicious herby garlic butter. A dinner that everyone at the table will love. 

chicken and rice in skillet with herb butter and pepper on table

I’ve always loved a skillet dinner, but when the days get really busy, that’s when I really count on skillet recipes. And this one has quickly become a new favorite.

This doesn’t surprise me, it has all of the flavors my family loves most. Just about anything with rice and they’re sold on in seconds, so I knew this would be a hit. 

The way this was created reminded me of the way my dad used to cook when I was a kid. He’d pull out the contents of the fridge and just start making dinner with what we had. He’d throw in a little of this and a little bit of that. 

They never turned out bad, and to this day, it’s my favorite way to create new recipes. 

I only had a few things on hand and I knew that Creighton wanted something with a southern flair. Lots of seasoning, lemon, peppers, and rice. 

Thankfully, I always have a cabinet full of spices, lemons, tons of peppers, and rice. I also knew there was chicken was in the freezer. So from there, I really did just throw everything into a skillet. The second all the yummy seasonings hit the chicken, I knew it had potential. 

homemade cajun seasoning in bowl

The details

Everything starts with the chicken, which is southern-inspired and seasoned simply with my homemade cajun seasoning. Simply chicken, olive oil, and seasonings, all pan-seared in a skillet and then finished with lemon and butter. 

Once the chicken has been seared, I toss in the rice and spaghetti.

Using a combination of broken pasta and rice makes this almost more like a Rice-A-Roni or rice pilaf bake, it’s such a nice addition. And perfect if you have an almost empty box of pasta just sitting in the pantry waiting to be used.

Allow the rice and pasta to get a little toasted. You want things to be smelling just a little nutty at this point. 

raw chicken cooking in skillet

Add the onions, bell peppers, and chicken broth, then slide the chicken in. Bring everything to a boil and allow the rice to simmer before transferring the entire skillet to the oven to finish cooking. 

As the dish cooks in the oven, you’ll find that some of the rice and pasta on top get a nice little crisp. Which we think is pretty delicious! 

chicken, rice, and lemons in skillet cooking in broth

Finish it up

Since this already has so much flavor, I didn’t think the dish needed a sauce. But at the same time, I wanted to add a saucy element. So I browned a little butter with garlic and fresh herbs to spoon over the warm chicken and rice. 

Best idea. I know it doesn’t seem like much to add a small drizzle of herby butter, but it really finishes the dish so nicely. The rice especially…so delicious with some nutty herby garlic butter. 

chicken and rice in skillet with spoon

What’s great about this one-skillet chicken rice bake is that it incorporates a variety of flavors and textures. Yet it’s all made simply in ONE skillet, using a lot of pantry staples. Have to love that!

This is already in my rotation of “back pocket” recipes. It’s just so good, and it’s different, which is really nice! Creighton gave it a double thumbs-up, so hey, it’s got that going for it too! 

chicken and rice on plate with fork

Looking for other skillet dinners? Here are my favorites: 

One Skillet White Chicken Chili Bake

Lemon Butter Dijon Chicken and Orzo with Feta Sauce.

Broccoli Cheddar Chicken and Rice Casserole

Lastly, if you make this One Skillet Louisiana Style Chicken and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Skillet Louisiana Style Chicken and Rice

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories Per Serving: 547 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 425° F.
    2. In a large oven-safe skillet, combine the olive oil, chicken, and cajun seasoning, toss to coat. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add 1 tablespoon of butter and lemon slices. Remove everything from the skillet.
    3. Add the rice and pasta. Cook until the rice is toasted, about 1 minute. Add the onion and peppers and continue to cook another 3-4 minutes, then pour in 3 cups broth. Season with salt and pepper. Bring to a boil.
    4. Slide the chicken, lemon slices, and any juices left on the plate back into the skillet. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes, until most of the liquid has cooked into the rice, but not all of it. If needed add more broth. Bake, uncovered for 10-15 minutes or until the chicken is cooked through.
    5. Meanwhile, melt together 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning. Stir in the mixed herbs.
    6. Serve the chicken and rice drizzled with garlic butter and topped with fresh herbs.

Notes

Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup. 
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chicken and rice in skillet with herb butter and pepper on table

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Comments

  1. I’m about to try this tonight. I’ve read, and reread the directions several times. Am I missing the oven portion?? Nowhere do I see in the cooking directions where it goes in the oven?

  2. Is there anything I can sub for all of that butter? That would still make it taste good? Maybe half olive oil and half butter? Or use less butter/oil altogether? I’m trying to eat healthier and hopefully lose some weight.

    1. Hi Renee,
      Sure, you could do half butter half olive oil, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xx

  3. Just made this on a Monday night for leftovers throughout the week – and wow is this a flavor bomb! After cooking everything in a Dutch oven (I dropped in some fresh spinach at the last minute), I transferred it all to a casserole dish, topped it with the amazing garlic + herb butter, added some cheese and breadcrumbs, and baked for another 20 min. Amazing! Will absolutely make this again – maybe with some variations like mushrooms or something. Thanks for the recipe!!

    1. Hi Amy,
      Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! Thanks for sharing what worked well for you! xTieghan

  4. 5 stars
    Really great and EASY recipe. I modified a bit because I was using ingredients I had on hand. I subbed 1/2 cup rice for the 1/2 cup pasta (total of 1.5 cups rice) and did not need to add more broth. I also used one pound of cooked and sliced chicken breast that I had handy. I started by toasting the rice and Cajun seasonings, then followed the recipe. I added the chicken right before putting the dish in the oven. 10 min in the oven and voila! Perfection! I’m going to try this dish with shrimp – but again, to avoid overcooking the shrimp, I will add at the end right before putting it in the oven. Thanks for a great and versatile recipe!

    1. Hi Rhonda,
      Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! Thanks for sharing what worked well for you! xTieghan

  5. 5 stars
    This is seriously delicious! I’d either use breasts next time or cut out the butter just to cut down on the fat a bit. The flavors are so vibrant and it got the vote to be added to the recipe rotation!

  6. I read the directions multiple times and I still don’t get what the oven is used for. The #1 direction is to turn oven to 425, but then nothing goes in it.. I’m lost 😂

    1. Never mind! I found it! I think direction #4 is where I’m supposed to finish cooking the chicken in the oven!

    2. Hi Jessica,
      You are going to bake the dish uncovered, at the end of step 4. I hope this helps, please let me know if you have any other questions! xTieghan

  7. 5 stars
    I love this recipe, I haven’t made it since winter and I can’t wait to make it again. Perfect flavors! Super comfort food.

  8. Great recipe. I tried it with a few minor changes that worked out well. I used 1 1/2 cups par-boiled rice. Instead of pasta I used about 3/4 lb of petit Yukon gold potatoes cut in half and added them about a minute after adding in the onions and peppers. After searing the chicken I deglazed the pan with a generous splash of sauvignon blanc and added it to the broth. I minced the garlic for the finishing sauce. It cooked up into nice little bits of crunch with the butter. I didn’t do the lemon because I personally find it a little too bitter for my taste. Next time I will add another tbs or two of spice. Thanks

    1. Hey Ish,
      Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! Thanks for sharing what works well for you! 🌻Tieghan

        1. Hi Lucy,
          I would just skip the pasta and slightly reduce your liquid. I hope you love this recipe, please let me know if you give it a try! xT