Smoky sausage, juicy chicken thighs, peppers, onions, and rice all in one pot—this One-Pot Chicken & Dirty Rice Recipe is comfort food made easy.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made this One-Pot Chicken & Dirty Rice Recipe, it wasn’t some grand plan. Honestly, it was one of those “what can I throw together without running to the store” kind of nights. I had a pack of chicken thighs in the fridge, one lone andouille sausage from a jambalaya attempt weeks earlier, and a bag of rice that had been staring me down from the pantry shelf. Somehow, it all came together.
When I pulled that pot out of the oven, the smell hit first—smoky, garlicky, with just enough heat to make your nose twitch. My husband walked in, took one whiff, and said, “Whoa, what’s cooking?” That’s when I knew I had a keeper. Funny thing? The kids, who usually pick peppers out of anything, ate it without complaint. I call that a small miracle.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This One-Pot Chicken & Dirty Rice Recipe?
What I love most about this dish is how it tricks people into thinking you worked way harder than you actually did. All the flavor of a Cajun feast—without a sink full of dishes. The chicken stays juicy, the sausage does this magical thing where it perfumes the rice, and the veggies soften into this sweet-savory mix that ties it all together. And because it’s baked, you’re not chained to the stove stirring for hours. Pop it in the oven, pour yourself a glass of wine, and let it do its thing.
Ingredient Notes:
A few thoughts (and opinions—I always have those) on what makes this recipe work:
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Chicken thighs – Bone-in, skin-on is the way to go. Sure, you could use breasts, but why risk dry chicken when thighs stay juicy?
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Andouille sausage – Brings the smoky kick. Can’t find it? Kielbasa works. It’s not the same, but it’ll get you close.
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Rice – Long-grain is your best bet. Jasmine or basmati will give you fluffier results. Just don’t use instant—trust me, it’ll turn mushy.
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The Cajun spice blend – Garlic, onion, cayenne, oregano. Don’t be shy. It’s not meant to be bland.
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Veggies – Onion, bell pepper, celery (aka the Cajun “holy trinity”). If you’ve ever walked into a Louisiana kitchen, you know that smell.
How To Make One-Pot Chicken & Dirty Rice?
Step 1: Marinate the chicken.
Whisk up the Cajun seasoning with olive oil and lemon juice. Rub it all over the chicken thighs. Does it need to sit overnight? Probably not—but if you’ve got the time, go for it.
Step 2: Brown the sausage and chicken.
Get your Dutch oven hot and give the sausage a quick sear until it’s golden. Remove it, then do the same with the chicken. That crispy skin? Don’t skip it.
Step 3: Cook the veggies.
Toss in the onion, jalapeño, bell pepper, and celery. Scrape up those brown bits at the bottom. That’s where the flavor lives.
Step 4: Add rice and broth.
Mix in the rice, pour in the chicken broth, season generously, and bring it to a simmer. You’re already halfway there.
Step 5: Bake.
Nestle the chicken and sausage back into the pot. Cover, bake for 35 minutes, then uncover and bake a little longer so the liquid fully absorbs.
Step 6: Garnish and serve.
Sprinkle with parsley, scoop it onto plates, and watch everyone dig in before you even sit down.
Storage Options:
Leftovers? This One-Pot Chicken & Dirty Rice Recipe might actually taste better the next day. Store in the fridge for up to 3 days. Reheat gently with a splash of broth to bring it back to life. It freezes well too—portion it out and freeze for those nights when you just can’t deal with cooking.
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Variations and Substitutions:
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Swap the chicken – Boneless thighs or drumsticks will work, though you’ll miss that crispy skin.
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Different sausage – Kielbasa, smoked turkey sausage, even chorizo if you want to go rogue.
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Rice alternatives – Brown rice if you want something heartier, but keep in mind it’ll need more liquid and time.
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Add more veggies – Mushrooms, zucchini, or spinach stirred in at the end.
What to Serve with One-Pot Chicken & Dirty Rice?
This dish doesn’t really need sides, but if you’re making it for company or just want to go all out:
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Cornbread – Because cornbread and Cajun food belong together.
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Pickled jalapeños – Adds heat and tang.
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Simple green salad – A light, fresh counterbalance.
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Roasted okra – For a true Southern touch.
Frequently Asked Questions:
Can I make it ahead?
Yes! Marinate the chicken and chop the veggies the night before. Then you’re basically halfway done.
Is it spicy?
It has a kick, but it’s not over the top. Tone it down by skipping the cayenne and red pepper flakes if you need to.
Can I use boneless chicken?
You can, but the flavor just isn’t the same. Bone-in thighs give the rice that deep, savory richness.
This One-Pot Chicken & Dirty Rice Recipe has become one of my go-to weeknight dinners, and every time I make it, I remember that first accidental success. Food like this doesn’t just fill you up—it sticks with you, in the best way. So, what do you think—team one-pot, or do you still use every dish in the kitchen when you cook?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
One-Pot Chicken & Dirty Rice Recipe
Ingredients
For the Marinade:
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
For the Chicken and Rice:
- 2 tablespoons olive oil
- 1 link andouille sausage sliced ¼-inch thick
- 4 bone-in skin-on chicken thighs
- 1 yellow onion diced
- 1 jalapeño pepper seeded and diced
- 1 green bell pepper seeded and chopped
- 2 celery stalks diced
- ¼ teaspoon red pepper flakes
- 1 cup uncooked long-grain rice
- 2 ¼ cups chicken broth
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley minced, for garnish
Instructions
Prepare the Oven:
- Preheat the oven to 350°F (175°C).
Marinate the Chicken:
- In a medium bowl, combine salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, red pepper flakes, lemon juice, and olive oil. Add chicken thighs and coat thoroughly. Set aside to absorb flavors.
Brown the Sausage and Chicken:
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned on both sides. Remove and set aside.
- Place the chicken thighs, skin side down, into the same pot. Sear for 2–3 minutes per side until the skin becomes golden and crispy. Transfer to the plate with the sausage.
Cook the Vegetables:
- Reduce the heat to medium-low. Add the onion, jalapeño, bell pepper, and celery to the pot. Sauté for 2–3 minutes until softened. Stir in red pepper flakes, salt, and pepper.
Incorporate Rice and Broth:
- Stir the uncooked rice into the vegetable mixture. Add chicken broth and bring to a simmer. Nestle the browned chicken thighs and sausage on top of the rice, including any accumulated juices. Return the pot to a simmer.
Bake the Dish:
- Cover the Dutch oven and place it in the preheated oven. Bake for 35 minutes. Remove the lid and continue baking for an additional 10–15 minutes until the liquid is fully absorbed and the rice is tender.
Garnish and Serve:
- Remove from the oven, sprinkle with fresh parsley, and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
