Slow-Simmered Creole Chicken Jambalaya

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty and fragrant one-pot Creole chicken jambalaya simmered with tomatoes, bell peppers, and Cajun spices for a true New Orleans comfort meal. This Creole-inspired one-pot recipe, ready in about 60 minutes, pairs olive oil, onion, diced, green bell pepper, diced 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 lb boneless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves minced garlic
• 14 oz diced tomatoes (canned)
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp chopped parsley
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb boneless chicken thighs cut into 1-inch pieces and sauté for 5-6 minutes until browned on all sides. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 diced medium onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 4-5 minutes until vegetables soften and edges begin to brown.
3. Step 3: Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 14 oz canned diced tomatoes, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 1 bay leaf.
4. Step 4: Return the browned chicken to the pot. Add 1 1/2 cups long grain rice and 3 cups chicken broth. Stir well to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 25-30 minutes until the rice is tender and liquid is absorbed.
6. Step 6: Remove the bay leaf and season with salt and black pepper to taste. Stir in 2 tbsp chopped parsley before serving warm.