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+ servings

One Pan Chicken and Dirty Rice

Add a little Cajun spice to your dinner tonight! Spicy, creamy, delicious and ready in 30 minutes!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Chicken, Main Course
Cuisine: American, Cajun
Keyword: chicken, dirty rice, one pan
Servings: 6
Calories: 644kcal
Author: DSTR


Chicken Marinade

  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 2 tsp lemon juice
  • 1 Tbsp olive oil

Remaining Ingredients

  • 1 Tbsp Olive oil
  • 8 oz andouille sausage, sliced into 1/4" slices (2 small links)
  • 6 bone-in skin on chicken thighs (deboned works great too)
  • 1/2 medium onion, diced
  • 1 small green bell pepper, diced
  • 2 stalks celery, diced
  • 1-2 cloves garlic, minced
  • 1 cup uncooked long-grain rice
  • 2 1/4 cup chicken stock or broth
  • 1 tsp Cajun seasoning
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • Diced green onions and/or fresh parsley for garnish


  • Trim fat and extra skin from the chicken thighs place them in a large bowl. Combine all the spice ingredients for the marinade in a small bowl, mix together. 
  • Drizzle 1 tablespoon of olive oil over the chicken thighs, toss to coat. Sprinkle the seasoning mix over the chicken and toss to coat. Refrigerate for at least 1 hour or more.
  • Add 1 tablespoon of olive oil to dutch oven and heat over medium-high heat. Brown andouille sausage on both sides, transfer to a plate.
  • Add the chicken thighs to the pan, skin side down, and sear for 2-3 minutes per side until crispy and browned. Transfer chicken to the plate with the sausage.
  • Lower heat to medium and add the onion, green pepper, and celery. Saute for about 2-3 minutes, until softened. Add the minced garlic and saute another minute.
  • Add rice, chicken stock, Cajun seasoning, salt, and pepper. Stir, and bring to a simmer.
  • Place the chicken thighs and sausage on top of the rice. Cover and simmer for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
  • Garnish with sliced green onions and minced parsley if desired.


Calories: 644kcal | Carbohydrates: 31g | Protein: 36g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 176mg | Sodium: 1165mg | Potassium: 596mg | Fiber: 1g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg