One Pan Cajun Chicken Sausage and Rice

November 10, 2025 By HKT

If you’ve ever looked at your kitchen sink after cooking and thought, “There’s no way I’m doing all those dishes,” this recipe’s your new best friend. One pan, 30 minutes, and the kind of smoky-spicy flavor that makes you think someone spent all afternoon cooking. Spoiler: they didn’t. This one pan Cajun chicken sausage and rice is the fast, fuss-free dinner that tastes like Louisiana sunshine — rich, hearty, and just a little feisty.

Why You’ll Fall in Love with This Recipe

Let’s be real — we all want dinner that’s flavorful and quick. This dish checks every box.

One pan means fewer dishes and zero stress. You cook, you eat, you rinse one pan, you’re done.
Ready in 30 minutes — even if you’re juggling homework help or that late Zoom meeting.
Big flavor payoff: smoky sausage, juicy chicken, caramelized onions, and perfectly seasoned rice that soaks up all those Cajun spices.
Balanced meal: protein, carbs, and veggies — all right there, no side dishes required (though a cold drink never hurts).
Leftovers that taste even better the next day, which makes it a meal-prep goldmine.

It’s the kind of recipe that makes you feel like you cheated the system — hearty home cooking without the long haul.

The Ingredients That Make the Magic

A great one-pan dish starts with familiar ingredients that come alive when cooked together.

The Core Players

Chicken – Boneless, skinless breasts or thighs; cut into bite-size pieces for fast cooking. Thighs bring extra juiciness if you have time to trim them.
Smoked sausage – Traditionally andouille, but any smoked sausage with a little kick works. It’s the backbone of that smoky Cajun depth.
Long-grain white rice – Classic and reliable. Jasmine or basmati also work, but skip instant rice — it’ll turn mushy.
Bell peppers & onions – The holy duo of Southern flavor. Red and green peppers for sweetness and color; yellow onion for richness.
Garlic – Always. Two cloves, finely minced.
Cajun seasoning – A blend of paprika, garlic powder, onion powder, cayenne, thyme, and oregano. You can grab Tony Chachere’s or make your own if you like a milder balance.
Fire-roasted tomatoes – They add a subtle smokiness and moisture for the rice.
Chicken broth – The liquid base that infuses every grain of rice with savory flavor.
Olive oil or butter – Either works for browning; butter adds a hint of richness.

Optional Flavor Boosters

A few dashes of hot sauce (like Crystal or Tabasco) if you like heat.
A sprinkle of parsley or green onions before serving — that fresh pop makes the dish feel “finished.”
Parmesan — not traditional, but a sprinkle melts into creamy, salty perfection.

Step-by-Step: How to Cook One Pan Cajun Chicken Sausage and Rice

Step 1: Sear the Sausage and Chicken

Start with a large, deep skillet or Dutch oven — cast iron if you’ve got it.
Add a drizzle of oil over medium-high heat. When it shimmers, toss in your sausage slices. Let them brown until the edges turn crisp and golden — about 4–5 minutes. That brown stuff stuck to the pan? Keep it. It’s flavor gold.

Now, add the chicken pieces. Season lightly with salt and pepper, and cook until the outside turns opaque. Don’t worry if they’re not cooked through; they’ll finish in the rice later. Remove both meats and set aside.

Step 2: Build the Flavor Base

Lower the heat to medium. In the same pan, add a touch more oil if needed, then sauté onions and peppers for about 3–4 minutes until soft and glossy.
Add garlic — just 30 seconds — until fragrant.

Sprinkle in the Cajun seasoning. Stir so the vegetables are coated, and you’ll smell that smoky paprika bloom instantly. If your pan looks dry, splash a tablespoon of broth to loosen it — that’s your deglaze moment.

Step 3: Toast the Rice

Toss in your rice and stir for a minute or two until every grain looks slightly glossy and tinted orange from the spices.
This quick toasting step adds depth and prevents soggy rice later.

Here’s the thing: if you skip this, your rice will still cook, but you’ll miss that nutty, almost buttery undertone that makes this dish taste restaurant-level.

Step 4: Add the Liquids

Pour in the chicken broth and the can of fire-roasted tomatoes (juices included). Stir to combine.
Scrape up any brown bits from the bottom of the pan — they’ll melt into the broth.

Return the sausage and chicken to the pan, give everything a gentle stir, and bring to a low boil.

Step 5: Simmer, Cover, and Wait

Reduce heat to low, cover tightly, and let the pan do its thing for about 20 minutes.
Don’t lift the lid — seriously, resist the urge. You want that steam trapped inside so the rice cooks evenly.

When the timer’s up, remove from heat and let it rest, still covered, for 5 minutes. That rest time is what makes the rice fluffy instead of gummy.

Step 6: Fluff and Finish

Uncover, fluff with a fork, and watch the colors shine through — smoky reds, golden browns, bright greens.
Taste for salt and spice. Add a squeeze of lemon juice or a drizzle of hot sauce if you’re feeling bold.
Top with chopped parsley or green onions and serve straight from the pan.

Tips, Tricks, and “I Wish I Knew That” Moments

Don’t rush the browning. Those crispy sausage bits deepen flavor.
Rice too hard? Add ¼ cup broth, cover again, and simmer 5 more minutes.
Too soft? Remove lid and let it rest uncovered for 2–3 minutes to evaporate extra moisture.
Prefer brown rice? Add ½ cup extra broth and simmer closer to 40 minutes.
Too spicy? Stir in a dollop of sour cream or plain Greek yogurt before serving — it calms the heat while adding creaminess.
Meal-prep tip: Divide into airtight containers while slightly warm. Refrigerate up to 4 days or freeze up to 2 months. A splash of broth revives it beautifully when reheated.

Serving Ideas That Make It a Whole Meal

While this one-pan wonder stands alone just fine, pairing it thoughtfully takes it from Tuesday dinner to weekend feast.

Serve with buttery cornbread for extra Southern comfort.
Add a simple side salad — crisp lettuce, vinaigrette, maybe some pickled onions for tang.
For drinks, an iced sweet tea or cold lager works wonders against the spice.
Want to stretch it? Spoon the mixture into tortillas or bell pepper halves for next-day Cajun wraps.

Storage & Make-Ahead Notes

This recipe holds up beautifully for meal prep. The flavors deepen overnight.

Refrigerate: Up to 4 days in airtight containers.
Freeze: Up to 2 months. Thaw overnight in the fridge.
Reheat: In a skillet over medium heat with a splash of broth to bring it back to life. Microwave works too — just cover with a damp paper towel to keep moisture in.

You can even make it ahead for a party — reheat gently right before serving, and no one will know it wasn’t made fresh.

Common Questions, Answered

Can I skip the chicken and use just sausage?

Absolutely. It’ll still be delicious and even faster. You can double the sausage or add shrimp near the end for a Cajun surf-and-turf twist.

Is it spicy?

Medium, usually. Cajun seasoning brands vary — some are salt-heavy, others more peppery. If you’re cooking for kids, cut the seasoning in half and add more at the end.

Can I make it vegetarian?

Yep. Swap the sausage for a plant-based smoked sausage (Field Roast works well) and use vegetable broth instead of chicken.

Can I use brown rice or quinoa?

Yes, but remember — they need more liquid and longer cook times. For brown rice, add ½ cup broth and simmer 15 extra minutes. For quinoa, reduce broth slightly and cook ~15 minutes.

Why did my rice stick?

Probably too little liquid or too high heat. Next time, ensure the pan stays on low once simmering and don’t stir while it cooks.

Nutrition Snapshot

Each serving (about 1½ cups) averages:

Calories: ~540
Protein: 23 g
Carbs: 42 g
Fat: 31 g
Sodium: ~1100 mg

For a lighter version, use lean chicken sausage, low-sodium broth, and skip the extra oil.
Still filling. Still comforting. Still one-pan magic.

Final Thoughts: Dinner That Feels Like a Win

Some dinners feel like chores; others feel like small victories. This one’s the latter.
It’s the meal you make when you’re short on time but still want something that tastes like care.
The one that fills the house with that smoky-garlic aroma — the kind that makes everyone wander into the kitchen asking, “What’s cooking?”

That’s what one pan Cajun chicken sausage and rice is all about — flavor, ease, and a little kitchen pride served on a fork.

One Pan Cajun Chicken Sausage and Rice

Servings

Ingredients

Servings

Ingredients

Instructions

Step 1: Brown sausage and chicken; remove.
Step 2: Sauté onion, peppers, and garlic with Cajun seasoning.
Step 3: Add rice; toast 1–2 minutes.
Step 4: Stir in broth and tomatoes. Return meats; bring to boil.
Step 5: Cover, reduce heat, and simmer 20 minutes.
Step 6: Rest 5 minutes. Fluff, garnish, serve.