One-Pot Chicken and Rice with Sausage and Peas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, hands-off meal featuring chicken, sausage, and peas simmered in seasoned broth with fluffy rice—ideal for busy evenings. This American-inspired chicken recipe, ready in about 35 minutes, pairs Chicken thighs, Italian sausage, Rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1/2 pound Italian sausage and cook until browned, breaking into small pieces, for 5 minutes. Remove sausage and set aside.
  2. Step 2: Add 1/2 cup diced onion and 2 minced garlic cloves to the pot. Cook for 3 minutes until softened. Add 1 pound boneless skinless chicken thighs and cook for 4 minutes until browned on both sides. Remove chicken and set aside.
  3. Step 3: Add 1 cup rice, 2 cups chicken broth, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Stir to combine, then add sausage and chicken back in. Bring to a simmer.
  4. Step 4: Cover and reduce heat to low. Cook for 20 minutes, or until rice is tender and liquid is absorbed. Stir in 1 cup frozen peas and cook 2 more minutes until heated through.

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