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One Pot Chicken Sausage Rice

One Pot Chicken Sausage Rice That's Creamy and Delicious

This One Pot Chicken Sausage Rice is a creamy, flavorful, and nutritious dish perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350

Ingredients
  

For the Base
  • 1 lb Chicken and Apple Sausage Opt for high-quality brands like Applegate for best taste.
  • 2 cups Cubed Butternut Squash Can substitute with sweet potatoes if needed.
  • 4 cups Chicken Broth Using low-sodium stock helps control the salt content.
  • 1 cup Uncooked Basmati Rice Other varieties like jasmine could work too.
For the Flavor
  • 1 cup Sweet Onion Yellow or white onions make excellent alternatives.
  • 2 cloves Garlic Fresh cloves are recommended.
  • 2 tbsp Olive Oil Any neutral oil could also work.
For the Finish
  • 4 cups Baby Spinach Can be swapped with kale or Swiss chard.
  • 1 tbsp Salt Adjust to taste—kosher or sea salt are great choices.
  • 1 tsp Black Pepper Freshly ground is preferable for the best flavor.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by thinly slicing the chicken sausage and heating 1 tablespoon of olive oil in a large pot over medium heat. Add the sausage slices to the pot and sauté for about 5-7 minutes, stirring occasionally, until they are golden brown and fragrant. Once cooked, transfer the sausage to a plate and set aside while keeping the flavorful drippings in the pot.
  2. In the same pot, add another tablespoon of olive oil if needed, then toss in the cubed butternut squash, diced sweet onion, minced garlic, salt, and black pepper. Cover the pot and cook for approximately 8-10 minutes, stirring every few minutes until the butternut squash is tender and starting to caramelize.
  3. Pour in 4 cups of chicken broth into the pot and blend the mixture until smooth and creamy, creating a rich sauce.
  4. Add the uncooked basmati rice and the sautéed chicken sausage back into the pot, stirring well to ensure everything is evenly coated in the creamy sauce. Bring the mixture to a gentle simmer, cover the pot with a lid, and reduce the heat to low. Let it cook for about 15-20 minutes, or until the rice is tender.
  5. Once the rice is cooked through, remove the pot from the heat and fold in the baby spinach, allowing it to wilt gently into the dish. Serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

This dish is great for meal prep—consider batch cooking to have a quick, nutritious meal ready at your fingertips.

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