Looking for easy and flavorful chicken sausage and rice recipes? This one-pan meal is packed with smoky sausage, tender chicken, and seasoned rice—perfect for busy weeknights and picky eaters alike. Quick to make, easy to love!
Hey there, friend! If your life looks anything like mine—filled with busy days, family chaos, and the constant question of “What’s for dinner?”—then you’re in the right place. I’m Angela, a home cook from sunny Florida, and let me tell you, I’ve cooked my fair share of dinners that needed to please picky kids and a hungry husband.
That’s why I keep coming back to simple, hearty meals like this one. Among all the chicken sausage and rice recipes I’ve tried (and believe me, there have been plenty), this one’s earned a permanent spot in my rotation. It’s got that savory, smoky sausage flavor, tender bites of pulled chicken, and the kind of rice that just soaks up all the goodness. Best of all? It all comes together in one pot. Less cleanup = more time to relax (or wrangle homework… whichever comes first!).
If you love hearty rice dishes but want something with a lighter, Asian-inspired flavor, check out my Rice Cooker Chicken and Jasmine Rice recipe. It’s just as easy and incredibly delicious.
Main Ingredients You’ll Need
Let’s break down the key ingredients that make this dish so special. These aren’t just kitchen staples—they’re flavor powerhouses:
- 2 tbsp. butter or olive oil
Adds richness and helps brown the sausage and veggies. - 1 lb. smoked sausage
Go for a fully cooked variety. I love a slightly spicy andouille, but any smoked chicken sausage will work wonders. - 1/3 cup diced onion & 1 minced shallot
The classic aromatic duo! These bring sweetness and depth. - 4 cloves garlic, minced
Can you even cook without garlic? Not in this house! - 2 stalks celery, thinly sliced
Adds a bit of crunch and a subtle earthiness. - 1½ cups uncooked white rice
Use long-grain for the fluffiest results—it soaks up flavor like a sponge. - 2¾ cups low-sodium chicken broth
Gives the rice a savory base and prevents everything from drying out. - 2 cups pulled chicken
This is a great use for rotisserie chicken or leftover roast chicken. - 1 tsp garlic powder, ¾ tsp salt, ½ tsp pepper, ½ tsp paprika, ¼ tsp celery salt
Just the right balance of spice and seasoning to boost every bite. - 1 cup frozen peas
Toss ’em in straight from the freezer for a touch of sweetness and color. - 2 tbsp fresh parsley
A little green at the end brings freshness and makes it feel extra special.
Additional Ingredients & Substitutions
Want to jazz it up a bit? I’ve got you covered with a few tasty twists:
- Bell Peppers – Add diced red or yellow bell peppers for extra color and sweetness.
- Cajun Seasoning – Want a little heat? Swap paprika for Cajun spice or Creole seasoning.
- Parmesan Cheese – Stir some in at the end for a cheesy, creamy finish.
- Brown Rice or Quinoa – Looking for a whole grain option? Just adjust the liquid and cooking time accordingly.
- Spinach – Toss in a handful at the end for an easy nutrition boost.
The beauty of chicken sausage and rice recipes like this one is how adaptable they are. Got leftovers? Toss them in. Cleaning out the fridge? This dish is your best friend.
Expert Tips for a chicken sausage and rice recipes
I’ve been making variations of this skillet for years, and these little tricks make all the difference:
- Brown the sausage well – Don’t just warm it up; get some nice color on those slices. It adds loads of flavor and a hint of crispiness.
- Use warm broth – Pouring cold broth into hot ingredients can slow down cooking. Warm it up to keep the simmer going strong.
- Rinse your rice (if you have time) – It removes extra starch and helps keep things fluffy, not mushy.
- Don’t stir too much while simmering – Stirring breaks down the rice and can make it gummy. Let it do its thing, and you’ll get perfect texture.
- Use a heavy-bottomed pot or skillet – This helps prevent sticking and ensures even cooking.
- Taste and tweak the seasoning – Every sausage is different! After it’s cooked, don’t be shy about adjusting salt or spice.
- Double the recipe for leftovers – This reheats beautifully, and it even tastes better the next day. Great for meal prep or lunchboxes!
Chicken sausage and rice recipes are wonderful for customizing, so don’t be afraid to make it your own. The key is building flavor every step of the way.
Recommended Cooking Techniques
To make this skillet sing, here are a few reliable methods you’ll want to follow:
- Sauté aromatics first – Build a flavor base by cooking onions, shallots, garlic, and celery before adding rice.
- Deglaze the pan – After browning the sausage, splash in a bit of broth to scrape up those tasty browned bits.
- Cover and simmer gently – Keep the lid on and heat low to let the rice absorb moisture without burning.
- Fluff, don’t stir – Once cooked, fluff the rice with a fork instead of stirring—it keeps everything light and fluffy.
- Add peas and parsley last – These don’t need much time and keep their color and texture when added at the end.
Step-by-Step Instructions
- Heat butter or olive oil in a large skillet over medium heat.
Add the smoked sausage slices and cook for 4–5 minutes, until browned and slightly crisp. - Add diced onion, shallot, garlic, and celery.
Cook for 3–4 minutes until fragrant and softened, stirring occasionally. - Stir in the uncooked rice.
Let it toast in the pan for about 1–2 minutes to enhance its nutty flavor. - Add garlic powder, salt, pepper, paprika, and celery salt.
Stir everything together until evenly coated with the seasonings. - Pour in warm chicken broth.
Bring the mixture to a gentle boil, then reduce the heat to low. - Cover the skillet and simmer for 18–20 minutes.
Don’t lift the lid! Let the rice cook undisturbed until tender. - Stir in the pulled chicken and frozen peas.
Cover again for 5 minutes, just until everything is heated through. - Remove from heat and fluff gently with a fork.
Sprinkle fresh parsley on top before serving.
Variations & Special Touches
Want to take this Puerto Rican chicken soup recipe up a notch? Try these Want to switch it up? Here are some fun variations to explore:
- Tex-Mex Style: Add black beans, corn, and cumin. Top with avocado and lime juice.
- Cheesy Baked Version: Transfer to a baking dish, top with shredded cheese, and broil until bubbly.
- Souped-Up Version: Add an extra cup of broth and a splash of cream for a risotto-style dish.
- Spicy Twist: Use hot chicken sausage and toss in red pepper flakes for a real kick.
That’s the beauty of chicken sausage and rice recipes—they’re like a blank canvas. You can take them in whatever direction your cravings lead.
Craving comfort in a bowl? You’ve got to try my Authentic Puerto Rican Chicken Soup. A cozy, nourishing dish full of bold Latin flavor.
FAQs About chicken sausage and rice recipes
Oh, so many delicious things! From hearty skillet meals like this one to casseroles, stuffed peppers, and even soups—sausages and rice are a match made in dinner heaven. This combo works in Cajun dishes, stir-fries, and comforting stews. It’s versatile, budget-friendly, and always satisfying.
Generally, yes! Chicken sausage tends to have less fat and fewer calories than beef versions. It’s a great option if you’re watching your cholesterol or trying to lighten things up. Just peek at the label—some varieties can be high in sodium, so opt for low-sodium or all-natural when you can.
Absolutely—they’re a fantastic duo! Chicken adds lean protein while sausage brings bold flavor and spice. Together, they balance each other out beautifully. You’ll find this pairing in classic dishes like jambalaya, gumbo, and of course, chicken sausage and rice recipes like this one.
You sure can! Sausage adds richness and a smoky kick to traditional fried rice. Just slice it up and cook it first so it gets nice and crispy. Then mix it in with your rice, veggies, eggs, and sauces for a super flavorful twist.
You can! Just sauté small pieces of raw chicken breast or thigh with the sausage at the start until fully cooked.
Let leftovers cool, then refrigerate in an airtight container for up to 4 days. Reheat gently in a pan or microwave with a splash of broth to keep the rice moist.
Absolutely. Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat as needed.
It can be—just double-check that your sausage and broth are gluten-free.
Conclusion
There you have it, my friend—a cozy, no-fuss dinner that brings people together around the table. Whether you’re feeding a hungry family, meal prepping for the week, or just looking to try something new, this one-pot wonder is sure to satisfy. It’s no wonder that chicken sausage and rice recipes are a go-to in so many kitchens—simple ingredients, bold flavors, and lots of love in every bite.
If you give this recipe a try, I’d love to hear how it turned out for you. Did you add your own twist? Snap a pic and share it with your favorite home cook (or with me—I’ll be over here cheering you on from Florida, probably with a glass of sweet tea in hand).
Until next time—keep cooking with heart and feeding your people well.
Hearty Chicken Sausage and Rice Skillet
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
Main Ingredients
- 2 tbsp butter or olive oil
- 1 lb smoked chicken sausage sliced into rounds
- 1/3 cup diced onion
- 1 shallot minced
- 4 cloves garlic minced
- 2 stalks celery thinly sliced
- 1.5 cups uncooked long-grain white rice
- 2.75 cups low-sodium chicken broth warmed
- 2 cups pulled cooked chicken
- 1 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp celery salt
- 1 cup frozen peas
- 2 tbsp fresh parsley chopped
Instructions
- In a large skillet over medium heat, melt the butter or heat the olive oil. Add the sliced smoked sausage and cook until browned on both sides, about 5 minutes.
- Add the diced onion, minced shallot, garlic, and sliced celery. Sauté until the vegetables soften, about 3 minutes.
- Add the uncooked rice to the skillet and stir to coat the rice with the juices. Add the warmed chicken broth, pulled cooked chicken, garlic powder, salt, pepper, paprika, and celery salt. Bring to a simmer.
- Reduce heat to low, cover the skillet, and let cook for 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
- Stir in the frozen peas and cook for an additional 2 minutes, until heated through.
- Garnish with fresh parsley before serving.
Notes
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