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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.
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.
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.
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!
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.
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!
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
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.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless chicken breasts or thighs
- 2 tablespoons cajun seasoning
- kosher salt and black pepper
- 6 tablespoons salted butter
- 1 lemon, sliced
- 1/2 cup dry broken spaghetti or angel hair pasta
- 1 cup long grain rice
- 1 medium yellow onion, sliced
- 2 bell peppers, sliced
- 3-4 cups low sodium chicken broth
- 3 cloves garlic, chopped
- 1/2 cup fresh tenders herbs, cilantro + parsley
- chili flakes
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.
Beyond delicious! All five of us devoured it.
Hi Jane,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
This meals looks delicious! Would you mind clarifying please at what point do i place the skillet to the oven? At point 4? Points 2-3 is on the hob, right?
Hi there,
You will transfer to the oven at the end of step 4, everything else is on the stove top. Please let me know if you have any other questions! xTieghan
We loved this meal, it had so much flavor. I added some andouille sausage along with the chicken. It was really good and quick to make.
Hi Mary,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
Omg DEEEELISH. My first half baked harvest recipe & boy did this not disappoint. So flavourful and easy to make. Will be making it again, was a hit with the family!
Hey Emma,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
Is it absolutely necessary to cook in the oven? Could I just continue to cook it on the stovetop until finished?
Hi Jennifer,
Sure, that would probably work for you, you just won’t get the golden color. Let me know if you give the recipe a try, I hope you live it! xTieghan
We are a family of runners, and our son runs in college, so we love all of your recipes! They are quick, healthy and very tasty. However, just made this one last night and we all agreed that this is the best one yet! The Louisiana style chicken and rice is so flavorful, completely delicious and we loved the twist that the broken up spaghetti gives to the dish. Once you add the brown butter garlic herb drizzle, wow, it just pushes the dish over the edge. Thanks so much for all your wonderful recipes, keep them coming (especially the ones that contain peanut butter :-))
Hi Dan,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
If I use long grain brown rice and cook on stove longer than for white rice (as you mentioned below to someone else), wouldn’t this overcook the chicken? Thank you!!
Hi Melanie,
It certainly could yes, so if you can use white rice I would recommend that:) I hope you love the recipe! xTieghan
Another winner! Followed it exactly and it was perfection! Used boneless, skinless thighs. So looking forward to getting your new cookbook!
Hi Tracy,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
This Cajun girl approves! I made this tonight. I didn’t have much chicken so I threw in smoked sausage. It was a great little play on our typical jambalaya. Love the lemon and herbs. Will make it again!
Hi Annie,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
It sounds like the cooking time is slightly too long? 10 minutes on the stove and then another 10-25 in the oven. I would think bring to a boil on the stove top and then just 15 more in the oven, no?
Hey there,
You can follow the recipe as is, both the rice and pasta need to cook so the cooking time is not too long. Please let me know if you have any other questions! xTieghan
Hi Teighan,
Great recipes today! What size skillet do you use for this recipe ? I need a new one!!
Looking forward to your new Cook Book and will look for you April 1 on GMA ! How about adding Canada to your tour next time !!! We love you here.
Delicious Wishes
Yvonne
Hey Yvonne,
I used a 12 inch skillet for this recipe!! I would love to come to Canada:) I hope you love the recipe!! xTieghan
We’re the fresh tender herbs just the cilantro and parsley or were other herbs included?
This is delicious!!… will definitely be making it again. After browning the chicken, the pan was crusty & needed deglazing, so I reversed the order in the recipe.. added a little more olive oil & sautéed the veggies till soft & the pan deglazed, & then added the rice/pasta. I used vermicelli, which I keep on hand for pilaf.
I used 4 cups broth & had to cook a little longer. What are “fresh tenders herbs”?
I have pre- ordered your new cookbook!
Can’t wait!
Hey Jane,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Any fresh herbs you like….cilantro, basil, parsley, dill, etc. Have the best week:) xTieghan
Hey Vicki,
I used cilantro and parsley, but you can use any fresh herbs you enjoy. I hope you love the recipe, please let me know if you give it a try! xx
A new favorite!! Husband approved. Since I can’t eat bell peppers, I roasted and substituted a poblano pepper. Cut back on the cayenne to compensate for spice level and used bone-in thighs (cooked a few extra minutes). It was so full of flavor and easy to put together!! It was just as good the next day, heated in the oven and then under broiler to crisp up skin.
Hi Joan,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Delicious recipe! Added some Cajun sausage for another flavor. Reduced the Cajun seasoning as I wanted the whole family to try it. I did notice a few bitter bites, probably due to the lemon. We removed the lemon and stirred the dish which fixed the issue. Also, it required longer cooking time in the oven to cook the pasta bits.
Hey Linda,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
This was comfort food perfection. I grilled my chicken thighs on a gas grill and that was my only substitution. Bravo for another family favorite recipe!!!
Hey Olga,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan