One-Pan Spicy Chicken and Smoked Sausage Jambalaya

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A hearty one-pan dish combining tender chicken thighs and smoky sausage with spicy Creole flavors and fluffy rice. This American-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, smoked sausage, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 12 oz, sliced into 1/4-inch rounds smoked sausage
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 can (14.5 oz), undrained diced tomatoes
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 tbsp Creole seasoning
• 2 tbsp olive oil
• 1 tsp, optional hot sauce
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add 1 lb bite-sized boneless skinless chicken thighs and 12 oz sliced smoked sausage; cook 5-6 minutes, stirring occasionally, until browned and edges crisp.
2. Step 2: Add 1 diced medium yellow onion, 1 diced medium green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the skillet. Sauté for 4-5 minutes until vegetables soften and are fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 2 tbsp Creole seasoning, and 1 tsp hot sauce if using, coating the rice and vegetables evenly.
4. Step 4: Pour in 3 cups chicken broth and 1 (14.5 oz) can undrained diced tomatoes, gently mixing to combine. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-22 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, then garnish with 2 tbsp chopped fresh parsley before serving.