One-Pan Chicken Sausage and Rice
Have some chicken sausages, rice, and a couple of vegetables still lurking in your fridge? Let’s transform them into a delicious one-pan chicken sausage and rice dinner in just 30 minutes. I usually make this recipe with chicken apple sausages, but any raw sausages will work beautifully. It’s an easy, budget-friendly weeknight dinner that always disappears quickly in our house, especially after sport when everyone is hungry.
I love this recipe, and I have a feeling you might too! It’s just like my One Pan Mexican Chicken and Rice and Chicken Orzo Bake—super easy to make, cooked in one pan and absolutely delicious. My kids always eat it without a fuss, and I’m happy knowing they’re getting a well-balanced meal. It’s perfect for feeding hungry teenagers after sport. Best of all, it doesn’t require hours in the kitchen!
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you’ll find my best tips, step-by-step photos and serving ideas below.
Why You’ll Love This Recipe
- Ready in just 30 minutes.
- Everything cooks in one pan, so there’s less washing up.
- Easy to customise with your favourite vegetables and chicken sausages.
- Perfect for busy weeknights and meal prep.
- Leftovers make a great lunch the next day.
- 💡 Kid Verdict: Requested the following week again. ✔️
📝 Recipe Ingredients & Notes
Here is what you will need to make this quick sausage and rice dinner:
- Chicken Sausages: I usually make this recipe with chicken apple sausages, but any raw chicken sausages work well. Italian, garlic, herb, or plain chicken sausages are all great options, so use your favourite.
- Rice: I opted for basmati rice due to its quick cooking time, but any rice will work beautifully in this dish. White rice or brown rice are great alternatives. Just be sure to adjust the cooking time based on the instructions provided on the packaging.
- Veggies: I used a colorful mix of green, yellow, and red bell peppers, along with some carrots I had in the fridge. However, feel free to customize this to your liking. Green peas and corn would make fantastic additions as well.
- Spices: While this recipe offers a delicious blend of spices, you can easily swap them out for your favorite Cajun seasoning or any Mexican seasoning blend that suits your taste.
How To Make Chicken Sausage and Rice in One Pan
This one-pan chicken sausage and rice is incredibly easy to make. With just a little preparation, you’ll have a delicious family dinner on the table in 30 minutes. Let’s cook:
Prep the ingredients:
- Rinse the rice thoroughly under cold water until the water runs clear, then drain well. Set aside.
- Slice the chicken sausages into bite-sized pieces.
- Dice the bell pepper and onion.
- Mince the garlic cloves.
Instructions:
Step 1: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until lightly browned on all sides. Remove the sausage from the pan and set aside.
Step 2: Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and garlic, cooking for 3-4 minutes until softened. Tip: If the skillet is too hot and the onions cook too quickly, add a splash of water to deglaze the pan.
Step 3: Add the diced bell pepper (and any other vegetables you like) and cook for another 2-3 minutes until slightly softened. Stir in the spice mix and cook for another minute, stirring constantly.
Step 4: Pour in the rinsed rice, frozen peas, and chicken stock. Return the browned sausage to the pan and mix gently to combine.
- Step 5: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pan tightly with a lid and simmer for 10 minutes without lifting the lid.
- Step 6: After 10 minutes, remove the pan from heat and let it rest, still covered, for 5 minutes.
Fluff with a fork and enjoy!
Expert Tips:
– When selecting your rice, be sure to check the cooking time and choose a quick-cooking variety. Since chicken sausages cook quickly, we don’t want to overcook them and risk losing their flavour.
– Resist the urge to lift the lid while the rice is simmering. This traps the steam inside the pan and helps the rice cook evenly.
– To save time and reduce prep work, use frozen vegetables—no thawing needed! Just add them directly to the pan during cooking
❄️ Storage & Leftovers
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in the microwave or in a frying pan with a splash of chicken stock or water.
- This recipe is also perfect for meal prep and makes a delicious next-day school lunch.
Recipe FAQs
I usually use chicken apple sausages, but any raw chicken sausages work well, including Italian, garlic and herb varieties.
I don’t recommend freezing this recipe because the rice becomes too soft once thawed. I prefer to store the leftovers in the fridge and enjoy them over the next few days.
🍽️ Build Your Dinner
Complete tonight’s dinner with one of these easy sides and a simple dessert.
One-Pan Chicken Sausage and Rice
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Ingredients
- 4 chicken sausages I usually use chicken apple sausages, but any raw chicken sausages work well.
- 2 tablespoons extra virgin olive oil
- ½ brown onion diced
- 2 garlic cloves minced
- 1 cup bell pepper Diced. I used a mix of red, yellow, and green bell peppers, but any colour will work.
- ½ cup green peas Frozen peas work perfectly—no need to thaw them first.
- 1½ cups basmati rice Uncooked and rinsed well.
- 2 cups chicken stock
- ¼ cup water
Spiece Mix:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt
Instructions
- Prep the ingredients: Rinse the rice thoroughly under cold water until the water runs clear. Set aside. Slice the sausages into bite-sized pieces. Dice the bell pepper and onion. Mince the garlic cloveSlice the sausages into bite-sized pieces. Dice the bell pepper and onion. Mince the garlic cloves.
- Brown the sausages: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until lightly browned on all sides. Remove the sausage from the pan and set aside.
- Cook the onion and garlic: Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and garlic, cooking for 3–4 minutes until softened. If the skillet is too hot and the onions cook too quickly, add a splash of water to deglaze the pan.
- Cook the vegetables: Add the diced bell pepper (and any other vegetables you like) and cook for another 2–3 minutes until slightly softened.
- Add the spices: Stir in the spice mix and cook for another minute, stirring constantly.
- Add rice, peas and stock: Pour in the rinsed rice, frozen peas, and chicken stock. Return the browned sausage to the pan and mix gently to combine.
- Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pan tightly with a lid and simmer for 10 minutes without lifting the lid.
- Rest and serve: After 10 minutes, remove the pan from heat and let it rest, still covered, for 5 minutes. Fluff with a fork and enjo
Notes
🍴 What to Cook Next
Looking for another easy one-pan dinner idea? Here are a few family favourites to add to next week’s meal plan.
If you tried this 30-Minute One-Pan Chicken Sausage and Rice Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Happy cooking! 🧑🍳
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Das Rezept ist super hilfreich! Wir haben oft Wurstreste im Kühlschrank, die ich jetzt endlich sinnvoll verwenden kann. Danke für diese Idee!
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