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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
Hi Tieghan,
I noticed in this recipe that you use chicken breasts with the skin on, I have a hard time finding boneless breasts or thighs that aren’t skinless, would that make a difference?
Wendy Goldstein
Hi Wendy,
You can use skin on or skinless, either will work well. I hope you love the recipe, please let me know if you give it a try! xTieghan
Saw this recipe a couple days ago while on vacation in Puerto Vallarta. Thank you Tieghan for the beautiful, yummy inspiration. Got home last night, made it tonight for my family…just a little less spicy. They love it! The flavor is amazing! Truly appreciate you.
Hey Toni,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
This recipe was great. This will be a monthly favorite to make. Directions were spot on, very easy to follow. The whole meal came together quickly even while babysitting my 4 month old and 2 year old grandsons. The flavors were great and the lemon brought a very nice freshness to the dish. It did make us wonder how easily could this be adapted to use seafood.
I am anxiously awaiting the new cookbook to arrive.
Hey Catherine,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Easy and so delicious. A must try!
Hey Shirley,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Do you sear the chicken for 3-5 minutes on each side? Or just 3-5 minutes total? Thank you!
Hey Katie,
You will want to sear for 3-5 minutes on each side until golden. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Hi Tieghan – I’m always amazed at what people think is ok to post. Constructive criticism is fine but come on . . .
I don’t eat pasta and wondering if you would just increase the rice by the amount of the pasta. Don’t want to mess with the ratios and have the rice under or over cooked! Thanks!
Hi Donna,
You will want to just use 1/3 cup less water. I hope you love this recipe, let me know how it turns out!! xTieghan
I absolutely love all your recipes (never had a fail yet), but oh my goodness this was AMAZING!!! Whole family loved it. I added broccoli to the skillet to complete the meal and it was a fantastic addition. Will make it again and again. Thank you!
Hi Carolyn,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
Any suggestions if you don’t have an oven safe skillet?
Hi Suzanne,
I would start cooking on the stove top and then transfer to an oven safe baking dish. Please let me know if you have any other questions! xTieghan
I’m Cajun and I love this recipe!! Easy and flavorful one skillet meal! ?
Hey Teesa,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
Fantastic dish! Loved it!
Hey Kimberly,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
As a Louisiana native, I am offended by this recipe.
Getting offended by a recipe is pretty lame. Chill out and worry about the big things in life.
?? preach!
OMG I made this last night! It was so simple, so delicious! Another amazing 1 pot meal, thank you so much!
Hey Yvette,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
This looks gross, like bugs or something. Yuck
I think the dish looks gorgeous and that your comment is thoughtless and unkind.
How old are you? 12? Your comment is immature & unkind.
I look at the comment section to look for additional pointers regarding the recipe not to see this kind of comment. People should try to refrain themselves from writing unconstructive comments. Write your feelings of unhappiness in a diary not in a cooking blog. Like most of the recipes I’ve made from here, this dish did not disappoint. Quick, simple, filling, and delicious with balanced flavors.
I made this and it was delicious! If made per the recipe above and thought it was odd to 1. Cook lemons with the chicken still in pane and 2. add pasta and rice to the pan BEFORE cooking onions. The video posted one day later and I wish I had seen it first. Please consider updating the printed recipe to match the video.
Hi Jill,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Made this tonight and we really enjoyed it! Followed directions to a t and had great results. We used bone-in, skin-on thighs, and I made the Cajun seasoning as well. Hubby loved it and is looking forward to leftovers!
Hey Laurie,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx