Crispy Skillet Rice Chicken Sausage (Print Version)
Golden rice with chicken sausage and vegetables in one pan.
# 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, seeded, 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 Steps:
01 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the sliced chicken sausage in a single layer 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 same skillet. Sauté the diced onion and red bell pepper, stirring occasionally, until softened and fragrant, about 4 minutes. Add the minced garlic and cook for 1 additional minute until aromatic.
03 - Stir in the rinsed rice, smoked paprika, dried thyme, black pepper, and kosher salt. Toss continuously for 2 minutes to coat each grain in oil and toast the spices, releasing their full flavor.
04 - Pour in the chicken broth and bring to a gentle simmer. Reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes until the liquid is absorbed and the rice is tender.
05 - Remove the lid and scatter the thawed peas and reserved browned sausage evenly over the rice. Gently press the mixture down with a spatula. Increase heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the skillet every couple of minutes to ensure even browning, until a deep golden crust forms on the bottom.
06 - Remove the skillet from heat and let rest for 5 minutes to allow the crust to set. Sprinkle generously with fresh chopped parsley and serve hot directly from the skillet, accompanied by lemon wedges if desired.
# Expert Tips:
01 -
- That crispy bottom layer of rice is honestly as satisfying as anything you would get at a restaurant, and you only need one pan to make it happen.
- Chicken sausage keeps things lighter than pork, but you still get plenty of savory depth without much effort.
02 -
- Resist the urge to stir once you start crisping the bottom, because that crust needs uninterrupted contact with the hot metal to form properly.
- A well-seasoned cast iron skillet or a good nonstick pan makes all the difference between a gorgeous golden crust and a stuck-on mess.
03 -
- Listen more than you look during the crisping phase, because the sound of rice popping and crackling against the pan tells you exactly when the crust is ready.
- Let the skillet rest off the heat for those five minutes before serving, as the rice continues to release from the bottom and the textures settle into something magical.