One-Pan Chicken Jambalaya for Tired Nights
When you’re too tired to think, this one-pan jambalaya does the planning for you.
This is the dinner to make when you want something hearty but do not want to juggle pots, pans, and side dishes. It’s a straightforward chicken jambalaya: browned chicken, onion, bell pepper, rice, tomatoes, broth, and seasoning all cook together in one pan. The flavor is bold and satisfying, but the process stays simple enough for a tired weeknight. Expect a cozy, slightly saucy rice dish with a little hands-on time up front and mostly passive simmering after that. If you can chop a few vegetables and stir once in a while, you can make this. It’s not fussy, and that is the point.
Ingredients
- 1 lb boneless skinless chicken thighs — cut into bite-size pieces
- 1 tbsp olive oil
- 1 unit yellow onion — diced
- 1 unit green bell pepper — diced
- 2 unit celery stalks — diced
- 3 unit garlic cloves — minced
- 1.5 cup long-grain white rice — rinsed
- 1 cup crushed tomatoes
- 3 cup chicken broth
- 2 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper — optional
- 1 tsp salt
- 0.5 tsp black pepper
- 2 unit green onions — sliced, for topping
Method
- 1 Heat the olive oil in a deep skillet or sauté pan over medium-high heat. Add the chicken, season with a pinch of salt and pepper, and cook until lightly browned on the outside, about 4 to 5 minutes.
- 2 Add the onion, bell pepper, and celery. Cook for 3 to 4 minutes, stirring often, then stir in the garlic, paprika, thyme, oregano, cayenne if using, remaining salt, and black pepper.
- 3 Stir in the rice, crushed tomatoes, and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 to 22 minutes, until the rice is tender and the liquid is mostly absorbed.
- 4 Turn off the heat and let the jambalaya sit covered for 5 minutes. Fluff gently with a fork, taste, and add more salt or a splash of broth if needed. Top with green onions and serve hot.
Variations
- Vegetarian swap — Replace the chicken with 2 cup diced mushrooms and 1 can drained kidney beans or chickpeas, then simmer as written.
- Faster swap — Use quick-cooking rice if you have it; start checking for doneness a few minutes early so it does not overcook.
- Easy substitution — Swap the chicken thighs for boneless skinless chicken breasts, but keep the pieces small so they stay tender.
Notes
Use a deep skillet with a lid so the rice cooks evenly. If the pan looks dry before the rice is tender, add a few tbsp of broth and keep it covered. The jambalaya should be moist, not soupy.
Equipment that helps
- Deep skillet with lid — It gives the rice enough room to simmer evenly without needing a second pot.
- Wooden spoon — It lets you stir gently without scraping up browned bits too aggressively.
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