Chicken, Sausage and Rice

This Chicken, Sausage and Rice recipe is perfect for busy weeknights. It’s easy to prep and even easier to make!

Chicken sausage and rice skillet.

I am always looking for a new weeknight meal that the whole family will love. So I took the ingredients I could find in my kitchen and threw this together and they LOVED it!

This skillet is fresh and flavorful. The perfect savory weeknight meal. And because it has two different types of proteins it is one of my husband’s favorite meals.

Why I Love This Recipe

  • It all comes together in one pot. So less dishes, which is always a win.
  • The whole family will love it!
  • It has a little bit of everything; proteins, veggies, carbs, and spices.
  • It only takes 45 minutes to throw together.

Recipe Ingredients

Chicken, sausage and rice ingredients.

Chicken and Sausage – The perfect protein pair!

Peas and Celery – I try to sneak in little veggies wherever I can.

For full list of ingredients and amounts, see the recipe card below.

How to Make Chicken, Sausage, and Rice

Step 1: In a large pot or skillet set over medium to medium-high heat, add the butter or oil. Add the sausage and cook until browned on both sides, about 5 minutes.

Sausage cooking in a Dutch oven.

Step 2: Add the celery and sauté for 3 minutes, then add the onion, shallot, garlic, and rice.

Rice added into a Dutch oven.

Step 3: Toast the rice for 5 minutes or until it turns bright white. Slowly pour in the broth, scraping up the browned bits from the bottom of the pan. Bring the mixture to a simmer, and stir in the garlic powder, salt, pepper, paprika, pepper, and celery salt.

Broth and spices added into the Dutch oven.

Step 4: Reduce heat to low, cover and cook for 15 minutes. Remove the lid, add the chicken, peas, and parsley. Cover and continue cooking for an additional 5 minutes or until the rice is tender and cooked throughout.

Chicken, peas, and parsley added into the Dutch oven.

Remove from heat and let stand covered for 5 minutes before serving.

Serving of chicken sausage and rice skillet.

FAQs

What kind of pan should you use to make this chicken sausage and rice?

Any non-stick skillet is ideal. I personally prefer one with a large surface area like a Dutch oven.

What kind of sausage should you use in this chicken and sausage recipe?

Any kind of cased, smoked pork sausage is ideal. It can be plain, kielbasa, or andouille.

Can I use rotisserie chicken in this chicken and sausage recipe ?

Yes! I recommend it! It’s great for when you are in a pinch

How do I store and reheat chicken sausage and rice?

You can store this recipe in an airtight container in your refrigerator for 2-3 days. To reheat you can do so in the microwave until everything has warmed through.

More Delicious Rice Skillets


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Chicken, Sausage and Rice Recipe

This Chicken, Sausage and Rice recipe is perfect for busy weeknights. It's easy to prep and even easier to make!
4.61 from 33 votes
Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Servings
Calories: 516kcal
Author: Andrea
Print Recipe

Ingredients

  • 2 tbsp. butter or olive oil
  • 1 lb. smoked pork sausage
  • 1/3 c. diced onion
  • 1 shallot - minced
  • 4 cloves garlic - minced
  • 2 stalks celery - thinly sliced
  • 1 1/2 c. white rice
  • 2 3/4 c. low-sodium chicken broth
  • 1 tsp. garlic powder
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. celery salt
  • 2 c. pulled chicken*
  • 1 c. frozen peas
  • 2 tbsp. freshly chopped parsley

Instructions

  • In a large skillet set over medium heat, add the butter or oil. Add the sausage and cook until browned on both sides, about 5 minutes. Add the celery and saute for 3 minutes, then add the onion, shallot, garlic, and rice.
  • Toast the rice for 5 minutes or until it turns bright white. Slowly pour in the broth, scraping up the browned bits from the bottom of the pan. Bring the mixture to a simmer, add the garlic powder, salt, pepper, paprika, pepper, and celery salt.
  • Reduce heat to low, cover and cook for 15 minutes. Remove the lid, add the chicken, peas, and parsley. Cover and continue cooking for an additional 5 minutes or until the rice is tender and cooked throughout.
  • Remove from heat and let stand, covered for 5 minutes before serving.

VIDEO

NOTES

*You can use pulled chicken thighs or rotisserie chicken.
-I pull the peas from the freezer and let them thaw while I’m prepping/cooking.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 44g | Protein: 30g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 676mg | Potassium: 542mg | Fiber: 3g | Sugar: 3g | Vitamin A: 763IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 3mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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