This One-Pot Chicken Creole and Rice is an easy, comforting meal made right on the stovetop. It gets its flavor from the classic New Orleans combo of chicken thighs, Creole seasoning, stewed tomatoes, broth, and rice simmered together in one skillet.
My favorite part is that the rice is cooked with everything else...soaking up all that bold Creole flavor as it cooks. It's similar in texture to jambalaya (yum!).
A Quick Look at the Recipe
- ⏲️Ready in: ~ 40 minutes
- 👪Serves: 4
- 🥘Key Ingredients: Chicken, broth, rice, stewed tomatoes
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
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This is a simple, satisfying stovetop dinner that delivers big Creole flavor without a lot of fuss. If you love easy meals that still feel hearty and homemade, this one checks all the boxes.
If Cajun and Creole food is your passion, you may also like Chicken and Sausage Jambalaya, Crawfish Etouffee, or Quick Red Beans and Rice.
Why You'll Love Chicken Creole and Rice
One Pot Easy Meal: Everything cooks in one pot for maximum flavor and less cleanup.
Customizable: Adjust the spice level to your level.
Classic Creole Comfort Food: This dish has those familiar Louisiana flavors-hearty, well-seasoned, and made to stick to your ribs.
Weeknight Friendly: It's all done on the stovetop in about 40 minutes, making it perfect for busy evenings.
Ingredient Photo with Notes
Chicken thighs - Thighs stay juicy and tender during simmering, making them perfect for one-pot dishes like this.
Creole seasoning - This brings the signature Louisiana flavor...savory, slightly spicy, and well-balanced-all in one step.
Beef broth - Beef broth adds a deeper, richer flavor than chicken broth and gives the rice a more robust taste as it cooks.
Stewed tomatoes - These add body, acidity, and built-in flavor, creating a rich, tomato-forward base without extra chopping. Get the Italian style for extra flavor!
Uncooked rice - Cooking the rice directly in the skillet lets it soak up all the broth and seasoning for maximum flavor in every bite.
Substitutions and Variations
- Chicken breasts will work if that's what you have. Just keep an eye on them, since breasts cook faster and can dry out more easily.
- Chicken broth works just fine if you prefer a lighter flavor, though the dish will be a little less rich.
- Diced tomatoes are a good swap if needed. The sauce will be slightly less thick but still flavorful.
- Cajun seasoning will make it a bit spicier and less herbal, but it still stays true to Louisiana flavor.
- Long-grain white rice is best here. Avoid instant or parboiled rice, which can turn mushy.
- Add a little diced onion, bell pepper, or celery. Add it right after you brown the chicken and before the liquid goes in.
How to Make Chicken Creole and Rice
One Pot Chicken Creole and Rice is an easy and delicious stovetop dinner made with chicken thighs, stewed tomatoes, beef broth, and rice.
Step 1: Season chicken with Creole seasoning.
Step 2: Brown the chicken in a hot skillet.
Step 3: Add beef broth & water to the skillet.
Step 4: Add rice and tomatoes. Cook covered for 30 minutes.
Recipe Notes and Tips
- This recipe makes 4 generous servings (10-12 oz per serving). It's great for leftovers and meal prep is nice and easy.
- Store leftovers covered in the refrigerator for up to 3 days. Freeze for up to 3 months.
- Use long grain rice for the best texture. And don't lift the lid while it's cooking!
- Be sure not to cook the chicken through while browning it. You'll want the heat high enough to get a nice, browned, crisp outer seal without cooking the inside.
You may also like this Southern Chicken and Rice; it's also cooked together in one pot but includes the trinity (onion, bell pepper, and celery) without tomatoes.
Easy Meal Plan
This recipe is pretty filling as is, but, sometimes it's nice to add a side or two and a dessert for a special occasion. Here's an easy meal plan:
Entree: One Pot Chicken Creole and Rice
Side Dishes: Cajun Deviled Eggs, Broccoli and Cauliflower Salad, rolls, or French bread.
Dessert: Sock it to Me Cake or Lemon Lush Lasagna
Recipe FAQs
You can, but you don't have to. Rinsing removes surface starch and gives you fluffier rice, while unrinsed rice makes the dish a little creamier.
Different skillets and heat levels matter. Make sure to simmer the dish low and slow, covered. If the rice needs more time, splash in a little warm broth, cover, and let it simmer a few more minutes.
A wide, deep skillet or sauté pan with a lid works best so the rice cooks evenly and doesn't crowd.
More Easy Cajun & Creole Recipes
Recipe
One Pot Chicken Creole and Rice
Equipment
- 3-qt (10-inch) deep skillet the skillet must be deep to allow the liquid to cover the chicken and rice, allowing it to cook properly
Ingredients
- 1 lb boneless skinless chicken thighs (about 4 thighs)
- Creole seasoning (I use Tony Chachere's)
- 2 tablespoon oil (neutral oil such as olive oil)
- 14.5 oz beef broth
- 1.5 oz water
- 1 cup uncooked white rice, long grain or extra long grain not instant rice
- 14.5 oz stewed tomatoes with basil, garlic, and oregano
Instructions
- Season both sides of the chicken thighs with a generous amount of Creole seasoning.
- In a hot skillet, add the oil and brown both sides of the chicken thighs until they're browned and crisp but not cooked through.
- Blend the beef broth and water then add to the skillet.
- Bring the mixture to a boil, then cover, and lower the heat to a simmer. Cook for 5 minutes. A gentle simmer is all you need. On my stove, this is the lowest setting.
- Stir in the rice and tomatoes. Taste test the liquid, and add more seasoning, if needed.
- Bring the mixture to a boil, then cover, and lower the heat to a slow gentle simmer. Cook 30 minutes. On my stove, this is the lowest setting. Makes 4 generous servings (about 10-12 ounces per serving).
- Serve with your favorite sides such as French bread, green salad, etc.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Steve says
Anne made this One-Pot Chicken Creole and Rice for dinner, and let’s just say… I went back for seconds before I finished my first plate. Big, bold flavors, perfectly seasoned, and the fact that it all comes from one pot makes it even better. Comfort food with just the right kick and zero leftovers, which tells you everything you need to know. This one’s a keeper!