Whip up a taste of the South with our One Skillet Louisiana Style Plant Chicken and Rice! Quick, easy, and bursting with flavor—cajun-seasoned plant chicken and zesty lemon butter cooked with rice and peppers, all in one pan. Don’t forget the finishing touch: a drizzle of herby garlic butter. Perfect for a crowd-pleasing dinner everyone will love!
2-4Serves
25 minCook
10 minPrep
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.
Preheat the oven to 425° F.
In a large oven-safe skillet, combine the olive oil, plant chicken, and cajun seasoning, toss to coat. Se the skillet over high heat. Sear on both sides until golden, 3-4 minutes, turning often. During the last minutes of cooking, add 1 tablespoon of butter and lemon slices. Remove everything from the skillet.
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.
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.
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.
Serve the chicken and rice drizzled with garlic butter and topped with fresh herbs.
