Skillet Cajun Chicken Sausage Dish

This skillet Cajun chicken sausage and rice has become my go-to weeknight savior when I want maximum flavor with minimal cleanup. The smoky sausage and tender chicken combine with perfectly spiced rice for a meal that satisfies the whole family while only dirtying one pan.

I first created this recipe during a particularly busy week when I was craving something comforting but dreaded facing a sink full of dishes. Now it appears on our dinner table at least twice a month, and my husband always claims the leftovers for his lunch before anyone else can.

• Olive oil: Creates the perfect base for browning the meats and sautéing vegetables
• Smoked sausage: Brings authentic Cajun flavor; opt for andouille for the most traditional taste
• Chicken breast: Adds lean protein and complements the richer sausage beautifully
• Onion and bell pepper: Form the classic Cajun trinity when combined with celery
• Tomato paste: Intensifies the savory flavors and adds rich color to the dish
• Garlic: Infuses aromatic depth throughout the entire dish
• Medium or long grain rice: Absorbs all the delicious flavors while maintaining perfect texture
• Smoked paprika: Provides that distinctive smoky character without adding heat
• Fire roasted tomatoes: Offer sweet charred notes that regular tomatoes simply cannot match
• Chicken broth: Creates the perfect cooking liquid for tender flavorful rice
• Green onions: Brighten the finished dish with color and fresh flavor

Brown the Sausage:

Heat olive oil in your skillet over medium-high heat until shimmering but not smoking. Add sliced sausage in a single layer, allowing it to develop a deep golden crust before flipping. This takes about two minutes per side. The caramelization creates incredible flavor compounds that will infuse the entire dish. Remove the beautifully browned sausage and set aside.

Cook the Chicken:

Add cubed chicken breast to the same skillet, seasoning with salt and pepper. Let the pieces cook undisturbed for the first minute to develop color, then stir occasionally until all sides are golden brown, about four to five minutes total. The chicken will finish cooking later, so it's okay if it's not completely cooked through at this stage.

Sauté the Vegetables:

Add the remaining olive oil along with diced onion and bell pepper. Cook for two to three minutes, stirring occasionally, until the onion begins to turn translucent and softens. The vegetables will release moisture that helps lift any browned bits from the pan, incorporating those flavors back into the dish.

Build the Flavor Base:

Stir in minced garlic and tomato paste, cooking for just one minute until fragrant. The tomato paste will begin to darken slightly as it caramelizes. Add the rice and stir continuously for one to two minutes until the grains look slightly translucent around the edges, indicating they've been properly toasted.

Combine and Simmer:

Return the sausage and chicken to the skillet, then add all the seasonings, fire roasted tomatoes, and chicken broth. Stir thoroughly to ensure everything is evenly distributed and no rice is sticking to the sides. Bring to a boil, then reduce to a simmer and cover. Cook for twenty to twenty-five minutes, stirring occasionally to prevent sticking.

Finish and Serve:

Once the rice is tender and has absorbed most of the liquid, taste and adjust seasonings as needed. Sprinkle with fresh green onions just before serving to add brightness and color to this hearty one-pan meal.

The fire-roasted tomatoes are truly the secret ingredient in this recipe. I discovered their impact by accident when I ran out of regular diced tomatoes one night. The subtle smokiness they add complements the Cajun flavors perfectly, and I've never gone back to regular tomatoes since. My daughter, who typically picks around tomatoes in other dishes, happily devours these because the roasting process transforms their flavor completely.

Storage and Reheating

This Cajun chicken and rice keeps wonderfully in the refrigerator for up to four days in an airtight container. The flavors actually intensify overnight as the spices have more time to meld together. To reheat, simply microwave portions with a splash of water or broth to restore moisture, or reheat in a covered skillet over medium-low heat. The texture remains excellent without becoming mushy like some rice dishes can.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Turkey kielbasa works beautifully for a lighter option, or chorizo adds a different but complementary spice profile. Brown rice can replace white rice for additional fiber and nutrients, though you'll need to add about 10-15 minutes to the cooking time and possibly a bit more broth. For a vegetarian version, substitute plant-based sausage and vegetable broth while adding a can of rinsed beans for protein.

Serving Suggestions

While this one-pan meal is complete on its own, a few simple sides can round out the experience. A crisp green salad with a tangy vinaigrette provides refreshing contrast to the rich, spicy flavors. Crusty French bread is perfect for sopping up any remaining sauce. For an authentic Louisiana touch, serve with a side of collard greens or a few dashes of your favorite hot sauce for those who enjoy extra heat.

Frequently Asked Questions

→ What type of sausage works best for this dish?

Andouille, kielbasa, bratwurst, or chorizo work wonderfully due to their smoky or spicy profiles.

→ Can I use a different type of rice?

Medium or long-grain rice works best, but you can try jasmine or basmati for a different texture. Avoid instant rice as it may overcook.

→ How can I make this dish spicier?

Increase the red pepper flakes or add diced jalapeños for an extra kick of heat.

→ Can I prepare this dish in advance?

Yes, this dish stores well in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth to keep it moist.

→ What veggies can I substitute for bell peppers?

Try diced zucchini, mushrooms, or celery as alternatives to bell peppers.

→ How do I prevent the rice from sticking to the skillet?

Stir every 5 minutes while cooking and scrape the bottom of the skillet to avoid sticking. Use a heavy-bottomed skillet for even heat distribution.

→ Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work well and add extra juiciness to the dish.