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One-Pan Creamy Cajun Chicken and Smoked Sausage Skillet

A close-up of a white bowl filled with creamy Cajun chicken and rice skillet, featuring chunks of chicken and sliced andouille sausage.
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Make a flavorful, creamy Cajun chicken and rice dish entirely in one skillet for a simple weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 ounces smoked sausage (like andouille), sliced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (adjust to your spice preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups long-grain white rice, uncooked
  • 3 cups chicken broth
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack or Colby cheese (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  2. Add the chicken pieces and smoked sausage to the skillet. Cook until the chicken is browned on all sides, about 5 to 7 minutes. Remove the chicken and sausage with a slotted spoon and set aside, leaving any rendered fat in the skillet.
  3. Add the onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add the minced garlic, Cajun seasoning, thyme, and smoked paprika. Cook for 1 minute until fragrant.
  4. Stir in the uncooked rice, coating it well with the seasonings.
  5. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice has absorbed most of the liquid. Do not lift the lid during this time.
  6. Stir in the cream of mushroom soup and the reserved chicken and sausage mixture. Cook uncovered over low heat for 3 minutes, stirring gently.
  7. Stir in the heavy cream until the sauce is smooth and creamy. If using cheese, sprinkle it over the top and cover briefly until melted, about 2 minutes.
  8. Remove from heat. Garnish with fresh parsley before serving.

Notes

  • For less spice, reduce the Cajun seasoning to 1 tablespoon.
  • For extra creaminess, increase the heavy cream to 3/4 cup.
  • If you do not have smoked sausage, you can omit it and use an extra 1/2 pound of chicken.

Nutrition

Find it online: https://tastytribune.com/creamy-cajun-chicken-and-rice-skillet/