Sautéed Chicken and Andouille Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A one-pot celebration of smoky sausage, tender chicken, and vegetables simmered in a tomato-infused broth. This French-inspired Mardi Gras recipe, ready in about 55 minutes, pairs chicken thighs, andouille sausage, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs, boneless and skinless, cut into 1-inch pieces chicken thighs
• 8 oz, sliced 1/4-inch thick andouille sausage
• 2 tbsp vegetable oil
• 1 medium, finely diced (1 cup) onions
• 1 cup, finely diced celery
• 1 cup, finely diced bell pepper
• 4 cloves, minced garlic
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 2 cups, cooked white rice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Season 1.5 lbs chicken thighs (cut into 1-inch pieces) with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in skillet over medium-high heat. Add chicken and cook 5-7 minutes until browned on all sides; remove and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to skillet. Add 1 cup diced onions, 1 cup diced celery, and 1 cup diced bell pepper. Cook 5 minutes until softened. Add 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried oregano, and 1/2 tsp cayenne pepper; cook 1 minute until fragrant.
3. Step 3: Add 8 oz sliced andouille sausage and cook 2 minutes. Stir in 1 (14.5 oz) can diced tomatoes and 2 cups chicken broth, scraping pan bottom.
4. Step 4: Return browned chicken to skillet. Simmer covered 20 minutes over low heat.
5. Step 5: Stir in 2 cups cooked white rice and cook 5 minutes until heated through. Adjust seasoning with salt and pepper. Stir in 2 tbsp chopped parsley before serving.