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When weeknights get busy and the weather turns crisp, I crave a colorful skillet that basically cooks itself. This is that dinner. This one-skillet chicken and rice brings smoky Cajun spice, sweet peppers, and lemony herb butter all together in one pan. You will toast the rice for that nutty pilaf flavor and texture, then serve with a drizzle of delicious herby garlic butter. It’s simple, comforting, and always a crowd-pleaser.
Why You’ll Love this Recipe
- One pan, minimal clean up; pantry staples with fresh lemon and herbs
- Deliciously toasted pilaf texture and flavor
- The herby brown butter adds a restaurant-like feel
Key Ingredients and Notes
- Chicken (breasts or thighs) chicken thighs will stay juicier, but chicken breasts work too and will be best if seared prior to cooking in the rice
- Cajun Seasoning: Check for the amount of salt in your seasoning. If yours is extra salty, you can use low-sodium broth and add more salt at the end to balance that out
- Rice: I use long-grain white rice like jasmine rice
- Pasta: Broken strands of angel hair pasta works or orzo rice
- Louisiana Notes: onion, celery and bell pepper diced evenly add that cajun flavor
The inspiration
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.
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.
Step by Step
- Sear the chicken: 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.
2. Cook the pilaf-style rice: 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.
3. 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
Add Herby Butter: This dish is already so flavorful, but I wanted to elevate it further with another 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!
Can I use bone-in, skin-on thighs?
Yes! Sear until the skin is deeply golden then finish the cooking while the chicken is in the rice.
How do I keep the rice from burning?
With a wooden spatula, keep the rice moving over medium heat and add a drizzle of oil if the pan looks dry. Make sure to add in the veggies to absorb some of the heat as well.
Can I skip the butter sauce to make the recipe dairy-free?
Yes! Finish with olive oil, lemon, and herbs for brightness. You could also use ghee or a good dairy-free butter.
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.
This post was originally published on March 23, 2022
Pretty easy to make, would recommend cooking the rice on the side I only used a little egg noodle (family not eating carbs.) I steamed spinach and then plated the chicken.
Love the garlic, butter drizzled over the whole dish.
Hey June,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Hi! I’m looking forward to making this for dinner tonight! If I only want to use 1 cup of rice and no pasta, how much would I reduce the liquid by? Thank you!
Hey Sarah,
I would just use the 3 cups of broth. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this last night, but didn’t de-bone the chicken thighs. Followed the directions to a “T”. Everything came out fantastic! Wonderful and easy and so flavorful.
Hey Danica,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
I never know what to serve alongside Cajun dishes besides corn on the cob. What would you serve alongside this? (This will not be enough to feed my family.)
Maybe cornbread and a green salad or side vegetable 🙂
Hey Becky,
I would do a large salad with some beer bread! Let me know if you give the recipe a try, I hope you love it! xTieghan
Hi, looks amazing! How would I cook this with bone-in chicken?
Hey Lesley,
Just extend your cooking time slightly until your chicken reaches an internal temp of 160F. I hope you love this recipe, please let me know if you give it a try! xTieghan
Could you replace the rice with farro in this dish? And if so would it increase the liquid or timing at all?
Hey Rebecca,
Sure, farro would work well for you. I would think you could follow the recipe as is! Please let me know if you give it a try! xTieghan
Delicious! Only used rice (jasmine bc thats what I had), but it was still sooo good – the herby, garlic, butter pulled everything together perfectly!
Hi Griffin,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Made this tonight, another great recipe. I will definitely have this in our dinner rotation.
Hey Kathryn,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
This was really good. It threw me off because mine looked nothing like the picture, but flavor was bomb
Hey Jas,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Made this tonight and the family loved it. I liked best that all the ingredients I always have so I was able to see this pop up in my email and decide to make it last minute! It was a hit!! Thank you
Hey Jessica,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
This was delicious but very spicy! Is it really a TBSP of cayenne in your Cajun seasoning? My husband loved it but my kids couldn’t eat it.
Hey Ruth,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! So sorry about the spice! ?xTieghan
Hi there
I’m curious to know what type of skillet you are using. It looks like its a cast iron skillet. I don’t own one but have been thinking about making the purchase. Do they typically come with covers? I did not think so but could be wrong. Thanks!
Hey Pam,
I used a Staub cast iron skillet. I just use any old lid to cover the skillet:) Please let me know if you have any other questions! xx
Should we use boneless and skinless chicken or boneless but skin on?
Thanks!
Hey Adrienne,
That’s totally up to you, I’ve been this with skin on and skinless and it’s great both ways! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Pretty confused with the cook time on this recipe. It says at the top that total cook time is 50 minutes, but then within the recipe it indicates 10-15 minutes. Also it’s unclear if the instructions are to keep it stove-top or oven. I’d really like to try this recipe, but would like some clarity!
When she lists the cook time as 50 minutes, I think she’s including the time to sear the chicken, cook the onions and peppers, etc. Once the broth is boiling and you add everything back in, cover the skillet and let it simmer on low heat on the stovetop for 10 minutes. Then bake it uncovered in the oven for 10-15 more minutes. Hope this helps!
Hi!
This sounds delicious. I want to make this weekend, but my dietitian always suggest I use brown rice. Can I use brown rice with this recipe?
Hi Kandice,
Sure, brown rice will work, it’s just going to take longer to cook. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
Hi Jan,
Please refer to step 4. You are going to keep on the stove top until the recipe says “bake” for 10-15 minutes. I hope this makes sense! xTieghan
Hey lovely – this looks/sounds delicious, so it’s now in my meal plan for Saturday! ?
In the Method you say “Cover the skillet and turn the heat down to the lowest setting possible.”
Is this the point at which you transfer it to the pre-heated oven & cook for 50 mins or so? Or do you only put it in the oven for the last 10-15 min for browning?
Many thanks, and thanks for all the recipes over the years – your site is my Go To, both for my weekly meal-plans AND for random inspiration! ?
Read instructions number 4 again. It only cooks about 25 minutes total.
Copied from recipe heading:
“Prep Time
20 MINUTES
Cook Time
50 MINUTES
Total Time
1 HOUR 10 MINUTES”
Step 4 clearly says to put in the oven for 10-15 minutes.
The 50 minute cook time in the recipe heading is for the entire time of cooking the dish which includes searing the chicken, bringing the broth to boil, cooking the rice etc.
Hi there,
You are going to cover the skillet and cook on low for 10 minutes and then transfer to the oven to bake for 10-15 minutes. You can follow the instructions in step 4 as written:) I hope you love the recipe! xT