One Pot Chicken Creole and Rice

This One Pot Chicken Creole and Rice is an easy, comforting meal made right on the stovetop. Juicy chicken thighs, Creole seasoning, stewed tomatoes, broth, and rice all simmer together in one skillet for bold flavor and minimal cleanup.

Course Dessert, Entree

Cuisine American, cajun, Creole

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 400kcal

Author Anne Clark

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

Use a wide skillet, not a saucepan

A wider pan helps the rice cook evenly and keeps it from clumping in the center.

Let it rest before serving

Pull the skillet off the heat and let it sit, covered, for 5 minutes. The rice finishes absorbing the liquid and fluffs up nicely.

Don’t rush the simmer

Keep the heat at a gentle simmer, not a hard boil, so the rice cooks through without breaking down.

Taste before adding more seasoning

Creole seasoning blends vary in salt and heat, so always taste at the end before adding more.

If the rice sticks slightly, don’t panic

A little light browning on the bottom adds flavor—just scrape gently when serving.

Add liquid a tablespoon at a time if needed

If your rice needs a little more time, small splashes of warm broth work better than dumping in cold liquid.

Storage and freezing

Store leftovers covered in the refrigerator for up to 3 days. Or freeze for up to 3 months.

Nutrition