If there’s one recipe that always feels like a win-win in my kitchen, it’s One Pot Chicken and Dirty Rice. This dish is not just bursting with bold Cajun flavors but also comes together in one pot, making cleanup nearly effortless.
The first time I made this, I was blown away by how flavorful the rice was, infused with the juices of spiced chicken and sausage. It’s rich, comforting, and packed with ingredients that just work together perfectly. Whether you’re hosting friends or feeding a hungry family, this recipe delivers every time!
For more hearty comfort meals, check out this smoky Mexican Chicken Adobo or dive into a cheesy favorite like Chicken Parmesan Casserole.
Credit: https://www.pinterest.com/pin/802274121157811711/
Total Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Essential Kitchen Equipment
Here’s everything you need to bring this dish together smoothly:
- Dutch Oven or Oven-Safe Skillet
- Medium-Sized Mixing Bowl
- Wooden Spoon or Heat-Resistant Spatula
- Measuring Cups and Spoons
Ingredients List
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 ½ teaspoons paprika
- ½ teaspoon black pepper
- ½ teaspoon dried minced onion
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon juice
- 1 tablespoon olive oil (adjust as needed for a paste consistency)
- 2 tablespoons olive oil
- 1 link andouille sausage, sliced into ¼” rounds
- 4 bone-in, skin-on chicken thighs
- 1 medium yellow onion, diced
- 1 jalapeño, seeds removed and diced
- 2 celery stalks, diced
- ¼ teaspoon cayenne pepper
- A pinch of red pepper flakes
- Salt and black pepper to taste
- 1 cup long-grain white rice (dry)
- 2 ¼ cups chicken stock or broth
- Sliced green onions and fresh parsley for garnish
How Do You Make Cajun Chicken and Sausage Rice in One Pot?
Get ready to bring bold Southern comfort to your table with this mouthwatering one-pot chicken and andouille sausage rice bake—packed with smoky heat, rich spices, and irresistible flavor in every bite!
1. Marinate the Chicken
Begin by preparing the marinade. Combine the salt, garlic powder, paprika, black pepper, minced onion, cayenne, oregano, red pepper flakes, lemon juice, and olive oil in a medium bowl. Mix everything into a smooth paste. Place the chicken thighs into the marinade, turning them to ensure every piece is evenly coated. Set this aside while you prep your other ingredients.
2. Brown the Andouille Sausage
Preheat your Dutch oven or oven-safe skillet over medium-high heat with 2 tablespoons of olive oil. Once the oil shimmers, add the andouille sausage slices in a single layer. Sauté for 3-4 minutes, flipping halfway, until they are browned and slightly crispy. Remove the sausage from the skillet and transfer it to a plate.
3. Sear the Chicken Thighs
Using the same skillet, add the marinated chicken thighs skin-side down. Sear for about 2-3 minutes per side until the skin is golden and crispy, but don’t worry about cooking them all the way through at this stage. Like with the sausage, transfer the chicken to the plate and set it aside. Be sure to leave any browned bits in the bottom of the pot—that’s where the flavor lives!
4. Sauté the Holy Trinity
Lower the heat to medium and add the chopped onion, jalapeño, and celery (known in Cajun cooking as the “holy trinity”). Sauté the vegetables for about 3 minutes until they soften and release their aroma. During this stage, sprinkle in the cayenne pepper, red pepper flakes, and a pinch of salt and black pepper to season the vegetables.
5. Toast the Rice
Pour the dry long-grain white rice into the skillet, stirring it with the vegetables. Cook for 1-2 minutes to toast the rice slightly. This step ensures the rice absorbs maximum flavor during the cooking process.
6. Add the Stock and Mix
Slowly pour in the chicken stock, scraping the bottom of the pot to release any flavorful browned bits from earlier. Stir everything together until well combined. Bring the mixture to a gentle simmer.
7. Nestle the Chicken and Sausage
Add the browned sausage slices and chicken thighs back into the pot. Be sure to include any juices that may have collected on the plate. Arrange the chicken on top, skin-side up, and nestle the sausage throughout the dish. Cover the pot with a lid or aluminum foil.
8. Bake to Perfection
Transfer the covered pot to your preheated oven and bake at 350°F for 35 minutes. After 35 minutes, remove the cover and continue baking for another 10-15 minutes. This allows the rice to absorb all the liquid and the chicken skin to crisp up beautifully.
9. Finish With Garnish
Once cooked, remove the pot from the oven and sprinkle the dish with sliced green onions and minced parsley for a fresh, colorful garnish. Serve hot and enjoy the deep, rich flavors!
Serving Ideas
Here are some dishes and accompaniments that pair wonderfully with One Pot Chicken and Dirty Rice:
- A crisp green salad with a zesty lemon vinaigrette
- Cornbread or crusty bread to scoop up any extra rice and sauce
- Steamed or roasted vegetables, such as broccoli or carrots
- Sweet iced tea or lemonade to complement the heat in the dish
Pro Tips for Success
- Customize the Spice: For more heat, keep the jalapeño seeds or add more red pepper flakes. For a milder flavor, substitute green bell peppers for the jalapeño.
- Crispier Skin: If you want extra crispy chicken skin, broil the dish for 2-3 minutes after baking.
- Watch the Liquid: If your rice looks dry during baking, add a splash of chicken stock to prevent sticking and ensure the rice remains fluffy.
Credit: https://www.pinterest.com/pin/394135404917768014/
Nutritional Breakdown
Here’s a rough estimate of the nutritional content per serving (serves 4):
- Calories: 665
- Protein: 34g
- Fat: 45g
- Carbs: 29g
Leftover Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months in a freezer-safe container. Thaw in the fridge before reheating.
- Reheating: Add a splash of chicken stock to the skillet or microwave to keep the rice moist during reheating.
Why You’ll Love This Recipe?
This One Pot Chicken and Dirty Rice recipe captures the heart of Cajun cooking while being both family-friendly and incredibly flavorful.
By cooking everything in one pot, all the flavors meld together to create a dish that is rich, satisfying, and fragrant. The convenience of a one-pot meal, combined with the bold spices and comforting texture, makes this a dish you’ll come back to again and again.
Craving more cozy casseroles? Don’t miss this flavor-packed Huli Huli Chicken— a reader favorite for good reason!
One Pot Chicken and Dirty Rice
Ingredients
Method
- Season the Chicken:
- Pat chicken dry and season both sides with salt, pepper, and Cajun seasoning.
- Sear the Chicken:
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown (about 5–6 minutes per side). Remove and set aside.
- Sauté the Vegetables:
- In the same pan, add onion, bell pepper, and celery. Cook for 4–5 minutes until softened. Add garlic, paprika, and more Cajun seasoning. Stir for 1 minute.
- Add Rice and Optional Meat:
- Stir in rice and cook for 1–2 minutes to toast. If using chicken livers or sausage, add and cook until browned.
- Add Broth and Return Chicken:
- Pour in chicken broth, scrape up any browned bits from the pan, and bring to a boil. Nestle the seared chicken thighs on top, skin-side up. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender and the chicken is fully cooked.
- Finish and Serve:
- Remove from heat and let rest, covered, for 5 minutes. Sprinkle with parsley and green onions before serving.
Notes
- Rice tip: Use long-grain white rice for the best texture. Avoid instant or short-grain rice.
- Make it smokier: Add andouille sausage instead of chicken livers.
- Crispy skin option: Finish uncovered in the oven at 400°F for 5–7 minutes to crisp the chicken skin.
- Storage: Keeps well refrigerated for up to 4 days. Reheat gently with a splash of broth.
- Freezer friendly: Cool completely, then freeze in portions for up to 2 months.
