If you're searching for a weeknight dinner that checks all the boxes—quick, hearty, packed with flavor, and minimal cleanup—this One Pot Chicken Sausage and Rice Skillet is going to be your new go-to.
It's comforting, savory, and just spicy enough to keep things interesting. Plus, it uses simple ingredients you probably already have in your fridge and pantry. I make this at least once a week when life is busy and I want something warm and satisfying without hovering over the stove for hours.
And hey, if you're a fan of one-pot dinners like this one, be sure to check out my One-Pot Creamy Cajun Chicken Orzo for another fuss-free family favorite!
The ingredients
- Cooked Long-Grain White Rice: I like to make this with leftover rice or quick-cooking rice. Jasmine or basmati work beautifully too.
- Chicken Sausages: Go for smoked or fully-cooked sausages for convenience. I love using ones with a little spice, like jalapeño or Cajun-flavored varieties. You can find them in the refrigerated section at most grocery stores.
- Yellow Bell Pepper: Adds a touch of sweetness and color. Feel free to use red or orange if that’s what you have.
- Yellow Onion: Essential for that savory base flavor.
- Diced Tomatoes: Use the whole can, juice and all. Fire-roasted tomatoes add even more depth.
- Cajun Seasoning: You can use store-bought or make your own. If you're not into spicy food, reduce the amount or use a mild version.
- Green Onions: Don’t skip this garnish—it adds a fresh pop of flavor that lifts the whole dish.
Step-by-Step Instructions for the One Pot Chicken Sausage and Rice
- Heat your skillet. Add olive oil to a large skillet or Dutch oven over medium heat.
- Brown the sausage. Add the sliced chicken sausage and cook for about 5 minutes, flipping halfway, until browned on both sides. Remove and set aside.
- Sauté the veggies. In the same skillet, add the diced onion and bell pepper. Cook for another 5 minutes or until the onion is translucent and the bell pepper has softened.
- Combine everything. Return the sausage to the skillet along with the cooked rice, diced tomatoes (with their juices), Cajun seasoning, salt, and pepper. Stir everything together until well coated and combined.
- Simmer. Bring the mixture to a gentle boil, then reduce heat to low. Cover with a lid and let it simmer for 5 minutes to allow the flavors to marry.
- Finish and serve. Remove from heat, sprinkle with chopped green onions, and serve hot. Done and delicious!
Tips for Success
- Cook your rice ahead of time and keep it in the fridge to make this meal even faster.
- For even more flavor, deglaze the skillet with a splash of chicken broth before adding the rice and tomatoes.
- Don’t overcrowd the skillet when browning the sausage—this helps it caramelize instead of steam.
Variations
- Spicy Version: Add a pinch of cayenne or some chopped jalapeño to the sautéed vegetables.
- Cheesy Twist: Stir in a handful of shredded cheddar or pepper jack just before serving.
- Add Veggies: Stir in spinach or frozen peas for extra nutrition.
- Different Sausage: Swap in turkey sausage, andouille, or even vegetarian sausage to change it up.
What to Serve With
Honestly, this dish stands tall on its own. But if you’re looking to round it out:
- A crisp green salad with vinaigrette
- Garlic bread or warm rolls
- Steamed broccoli or green beans
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of water or broth to loosen it up. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.
FAQ
Yes! Just make sure it’s fully cooked before adding to the skillet.
Absolutely. This dish tastes even better the next day as the flavors continue to meld.
Yes! Use plant-based sausage and maybe add some beans for extra protein.
Recipe
One Pot Chicken Sausage and Rice Skillet
Equipment
- Large skillet or Dutch oven (with lid)
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Ingredients
- 2 cups cooked long-grain white rice
- 4 cooked chicken sausages sliced
- 1 yellow bell pepper diced
- 1 yellow onion diced
- 1 can (14oz) diced tomatoes (undrained)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoon chopped green onion for garnish
Instructions
- Add olive oil to a large skillet or Dutch oven over medium heat.
- Add the sliced chicken sausage and cook for about 5 minutes, flipping halfway, until browned on both sides. Remove and set aside.
- In the same skillet, add the diced onion and bell pepper. Cook for another 5 minutes or until the onion is translucent and the bell pepper has softened.
- Return the sausage to the skillet along with the cooked rice, diced tomatoes (with their juices), Cajun seasoning, salt, and pepper. Stir everything together until well coated and combined.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover with a lid and let it simmer for 5 minutes to allow the flavors to marry.
- Remove from heat, sprinkle with chopped green onions, and serve hot. Done and delicious!
Notes
- Meal prep it into individual containers for grab-and-go lunches.
- Add a splash of hot sauce or a squeeze of lemon for brightness.
- Use pre-chopped onions and peppers to make it even faster.
Sophie Viau says
I can’t tell you how many times this recipe has saved dinner at my house. It’s the kind of meal that tastes like you spent way more time on it than you actually did. It checks all my boxes: tasty, filling, easy to clean up, and super adaptable.