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Flavorful One-Skillet Chicken and Sausage Paella Recipe

This chicken and sausage paella recipe brings you the tastes of Spain with crispy rice, chicken, Andouille sausage and lots of spices. Whether you’re entertaining friends or looking for a “throw-it-all-in-the-pan” weeknight dinner, this dish does the trick. And you can sub out the Andouille sausage for chorizo, a spicy Spanish variety, to bring even more flavor to your paella!

One of the best-known dishes in Spanish cuisine, paella gets its name from the Valencian/Catalan word for frying pan. Traditionally, it consists of round-grain rice, beans, green beans, rabbit and chicken broth. The dish’s pretty yellow color comes from saffron, though turmeric can also be used. Seafood paella replaces the meat and green vegetables with shrimp, clams and mussels.

To make the most of this chicken and sausage paella recipe, place a piece of parchment paper on top of the pan to retain heat. For juicier, tender chicken, choose chicken thighs instead of breasts. Additionally, we suggest using Arborio or Bomba rice for the best texture and flavor (here’s how to cook rice perfectly). Finish the dish with a pinch of smoked paprika — it really does make all the difference!

For more easy rice dishes, check out Instant Pot Jasmine Rice and Mediterranean Chicken and Rice. And if you’re looking for other one-pan wonders, we’ve got you covered with One-Pan Breakfast and Bubble Pizza.


6 serving

Total Time

Prep Time

Cook Time


  • 1 Tbs. chopped fresh cilantro
  • 1 red pepper, cut into 1” pieces
  • 1 Tbs. oil
  • 1 onion, chopped, about 1½ cups
  • 1 lb. boneless, skinless chicken breasts, cut into 2” pieces
  • ½ tsp. garlic powder
  • 1/2 tsp. onion powder
  • ¼ tsp. pepper
  • 6 oz. andouille sausage, cut into ¼”-thick slices
  • 1½ cups rice
  • 1 red pepper, cut into 1" pieces
  • 1 Tbs. chopped fresh cilantro


In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5–8 min. Sprinkle garlic powder, onion powder and pepper all over chicken pieces. Add chicken and sausage slices to skillet; cook, stirring occasionally, until lightly browned, about 5 min.

Stir in rice and 3 cups water. Bring to a boil; reduce heat to medium-low. Cover; cook until water is absorbed, rice is tender and chicken is cooked through, about 25 min., stirring in red pepper during last 10 min. of cooking time. Serve sprinkled with cilantro.

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