When it comes to hearty, flavorful, and soul-satisfying meals, jambalaya sits proudly among the top Southern classics. With its roots deep in Louisiana Creole and Cajun cuisine, jambalaya is a bold dish that combines rice, vegetables, protein, and spices into a one-pot wonder. While traditional versions may simmer for hours and feature a medley of meats and seafood, this Quick Chicken Jambalaya recipe offers the same comforting flavors in a streamlined, weeknight-friendly version.
Packed with juicy chicken, tender rice, colorful bell peppers, and zesty Creole seasoning, this dish delivers all the savory goodness of the classic—without the long wait. It’s perfect for busy cooks who want something homemade, wholesome, and bursting with Southern charm.
What Is Jambalaya?
Jambalaya is a hallmark of Louisiana cooking, combining French, Spanish, and West African influences. Similar in concept to Spanish paella, it’s made with rice, a “holy trinity” of vegetables (onion, celery, and bell peppers), protein such as chicken, sausage, or seafood, and a blend of aromatic spices.
There are two main styles: Creole jambalaya (red jambalaya), which includes tomatoes, and Cajun jambalaya (brown jambalaya), which does not. This quick chicken version leans on the Creole tradition, using tomatoes to keep things saucy and flavorful while still being quick to prepare.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized cubes
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 ½ teaspoons Creole seasoning (store-bought or homemade)
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 can (14.5 ounces) diced tomatoes
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley or green onions, for garnish
Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 hearty portions
Instructions
1. Brown the Chicken
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden brown on all sides. Remove and set aside.
2. Sauté the Vegetables
In the same pan, add onion, bell peppers, and celery. Cook until softened, about 5 minutes. Add garlic, paprika, thyme, and Creole seasoning. Stir to coat the vegetables with the spices.
3. Add Tomatoes and Rice
Pour in the diced tomatoes (with juices) and uncooked rice. Stir well to combine everything.
4. Simmer with Broth
Add chicken broth, bay leaf, and browned chicken back to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
5. Finish and Serve
Remove the bay leaf. Taste and adjust seasonings as needed. Garnish with chopped parsley or green onions and serve hot.
Nutritional Information
- Calories: 360
- Protein: 25g
- Carbohydrates: 38g
- Fat: 12g
- Fiber: 4g
- Sodium: 590mg
This quick version provides a balanced meal in one bowl—protein-rich chicken, nourishing vegetables, and satisfying rice.
Presentation and Serving Suggestions
- Family Style: Serve straight from the pot at the dinner table for a rustic, Southern feel.
- With Bread: Pair with warm cornbread or crusty French bread to soak up the saucy goodness.
- Add a Salad: A crisp green salad with vinaigrette balances the richness of the dish.
- For Leftovers: Jambalaya tastes even better the next day as the flavors continue to develop.
Variations to Try
- Add Sausage: Stir in sliced smoked andouille sausage for more authentic flavor.
- Seafood Twist: Add shrimp in the last 5 minutes of cooking for a chicken-and-seafood jambalaya.
- Vegetarian Option: Replace chicken with mushrooms or chickpeas and use vegetable broth.
- Extra Spicy: Boost the heat with hot sauce, jalapeños, or extra cayenne.
Tips for Success
- Use Chicken Thighs: They stay juicier and more flavorful than chicken breast.
- Don’t Rush the Rice: Let it simmer gently so it cooks evenly and absorbs all the flavors.
- Creole Seasoning: Adjust to your spice preference—make it milder or extra bold.
- Batch Cooking: Double the recipe and freeze portions for quick meals later.
Why Quick Chicken Jambalaya Belongs in Your Recipe Rotation
This dish is proof that you don’t need hours in the kitchen to enjoy a Louisiana classic. In under 40 minutes, you get a satisfying, flavor-packed, and wholesome meal that’s perfect for busy weeknights or casual gatherings. It’s versatile, customizable, and absolutely delicious—bringing a taste of the South right to your kitchen.
Quick Chicken Jambalaya is everything you want in a one-pot meal: rich in flavor, easy to prepare, and endlessly adaptable. Whether you stick to the chicken-only version or add sausage, shrimp, or extra heat, this recipe delivers comfort in every bite. It’s a dish that warms the heart and the belly, making it a true crowd-pleaser.
So grab your pot, gather your spices, and get ready to bring the bold and soulful flavors of Louisiana to your dinner table—fast!