Crispy Skillet Rice Chicken Sausage (Printable)

Golden crispy rice meets savory chicken sausage and tender vegetables in this comforting one-pan skillet meal.

# What You'll Need:

→ Protein

01 - 12 oz savory chicken sausage, sliced into 1/4-inch rounds

→ Rice

02 - 1 cup long-grain white rice, rinsed and drained

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, cored and diced
05 - 1 cup frozen peas, thawed
06 - 2 cloves garlic, minced

→ Liquids

07 - 2 cups chicken broth
08 - 2 tablespoons olive oil, divided

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon kosher salt, plus more to taste

→ Garnishes

13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving

# How to Make It:

01 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced chicken sausage and sauté until golden brown on both sides, about 4 minutes. Transfer to a plate and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion and red bell pepper until softened and fragrant, about 4 minutes. Stir in the minced garlic and cook for 1 additional minute until aromatic.
03 - Add the rinsed rice, smoked paprika, dried thyme, black pepper, and kosher salt to the skillet. Stir thoroughly to coat each grain of rice in the seasoned oil and toast for 2 minutes.
04 - Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover with a tight-fitting lid, and cook for 15 minutes until the liquid is nearly absorbed.
05 - Uncover the skillet and scatter the thawed peas and reserved browned sausage evenly over the rice. Gently press the mixture down with a spatula. Increase the heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the pan occasionally, until a deep golden crispy crust forms on the bottom of the rice.
06 - Remove the skillet from heat and let rest for 5 minutes to allow the flavors to settle. Sprinkle generously with chopped fresh parsley and serve hot directly from the skillet with lemon wedges on the side.

# Expert Advice:

01 -
  • That golden crispy crust on the bottom of the rice is the kind of magic that makes everyone at the table go quiet.
  • One pan means you get maximum flavor with minimal cleanup, which is a weeknight dinner miracle.
02 -
  • Do not skip the resting step or you will end up with soggy rice instead of that perfect crust everyone fights over.
  • Rotating the skillet during the crisping phase ensures an even golden bottom rather than one burnt spot and one pale spot.
03 -
  • Let the skillet get fully hot before adding the sausage because a cold pan means boiled meat instead of beautifully browned slices.
  • The crisping step requires patience and trust, resist the urge to stir and let the rice do its thing against the hot metal.

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