Chicken Jambalaya Recipe

Last updated on: September 15, 2026

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This high-protein Chicken Jambalaya is exactly the sort of dinner I love: big flavour, plenty of protein and, crucially, only one pan lurking in the sink afterwards.

Chicken breast and reduced-fat chorizo provide the protein, while basmati rice cooks directly in a tomato and Cajun-spiced stock, soaking up all that smoky flavour. Peppers and sweetcorn add colour, sweetness and a bit of crunch so every forkful has something going on.

Each serving provides around 40 g of protein and 570 calories, making it a substantial option for busy weeknights, family dinners or meal prep. It serves five, takes about 10 minutes to prep and 35 minutes to cook, and all you need is a large pan with a lid.

If this is your sort of dinner, have a rummage through my other high-protein chicken recipes or these one-pot rice recipes for more minimal-washing-up winners.

The Origins of Jambalaya

Chicken jambalaya is a rice-based dish rooted in Cajun and Creole cuisine, popular in Louisiana.

It’s a one-pot meal featuring spiced chicken, smoky sausage (often andouille, but we’ve gone for chorizo here, hence chicken and chorizo jamabalya), veggies like peppers and onions, and a mix of Cajun spices.

Traditionally, it's a way to use whatever's handy—sort of like a spicy, comforting fridge clean-out. It’s rich in flavour, slightly fiery, and deeply satisfying.

The rice soaks up all the smoky, savoury goodness from the stock and spices, creating a dish that's bold, filling, and packed with Southern charm.

Why you’ll love this high-protein recipe

• 40 g of protein per serving. Chicken breast does most of the heavy lifting here, with a little extra help from the chorizo.
• Everything cooks in one pan. Fewer dishes, less faff, happier person standing beside the dishwasher.
• Properly filling. You get protein, rice and vegetables together rather than a suspiciously tiny “healthy” portion that leaves you hunting for toast an hour later.
• Family-friendly spice levels. Leave out the optional chilli powder for a milder jambalaya, then add hot sauce at the table for anyone who likes their dinner slightly dangerous.
• Great for busy evenings. Ten minutes of chopping, then most of the cooking time is fairly hands-off.
• Useful for weight-loss-friendly meal planning. Higher-protein meals can make it easier to build satisfying portions while working towards a calorie target. You can find more ideas in my guide to a high-protein diet for weight loss.

Chicken and Chorizo Jambalaya Recipe - Key Ingredients

Chicken Breast. Lean, easy to source and versatile it's the main source of protein for this dish. You could use thighs but it would increase the calories. Alternatively, you could use pork too.

Chorizo. In Louisiana, they would use Andoulie sausage but it's hard to get in the UK so I've used chorizo instead. It adds a delicious smoky flavour to the dish.

Stock. Chicken stock works best but if you don't have any, vegetables will do.

Rice. Use normal basmati rice, not paella or risotto rice! Make sure to thoroughly rinse it first to get rid of all the starch as it will be cooking in the sauce.

Peppers. Use any kind but try to use different colours as this improves presentation.

Corn. Frozen or tinned sweetcorn is fine.

Cajun Spice Mix. I used Old Bay but you can use Schwartz or the supermarket's own brand. I have also used fajita seasoning in the past.

How To Make Chicken Jambalaya

Heat a large, deep casserole dish over a medium heat. Add the sliced chorizo, diced onion and peppers, then cook for 5–6 minutes until the vegetables begin to soften and the chorizo releases its smoky oils.

Add the diced chicken breast and your Cajun seasoning to the pan. Stir everything together and cook for 4–5 minutes, until the chicken is lightly browned on the outside. It does not need to be completely cooked through yet.

Tip in the uncooked rice and stir well, making sure the grains are coated in all those spicy, smoky pan juices. Cook for around 1 minute before adding the liquid.

Pour in the chopped tomatoes and chicken stock, then stir everything together. Bring the jambalaya to a gentle simmer, cover and cook over a low heat until the rice is nearly tender, stirring occasionally so nothing catches on the bottom.

Stir in the drained sweetcorn once the rice has absorbed most of the liquid. Continue cooking for a few more minutes until the sweetcorn is heated through, the rice is tender and the chicken is fully cooked.

Give the finished chicken jambalaya a thorough stir so the chicken, chorizo, vegetables and rice are evenly distributed. Leave it to rest for 5 minutes before serving. This helps the rice absorb any remaining sauce and stops dinner looking like spicy tomato soup with ambitions.

Chicken Jambalaya Storage Tips

To Store

Because Chicken Jambalaya contains cooked rice, cool any leftovers quickly rather than leaving the whole pan sitting on the hob for hours contemplating its future.

Divide leftovers into shallow containers, refrigerate promptly and use within 24 hours. This also makes it ideal for portioning straight into tomorrow's lunch before somebody wanders past the pan with a spoon.

To Reheat

Reheat the jambalaya only once and make sure it is steaming hot throughout before eating.

In the microwave, add a small splash of water or chicken stock, cover loosely and heat until piping hot, stirring part-way through. On the hob, add a splash of stock or water and warm gently in a covered pan, stirring occasionally.

To Freeze

Chicken Jambalaya can be frozen, but cool it quickly first and get it into the freezer promptly.

Freeze individual portions in airtight containers so you can defrost only what you need. Defrost overnight in the fridge, then reheat until steaming hot throughout.

Serving Suggestions

This is already a complete meal, so there is absolutely no requirement to build a small buffet around it.

If you want something alongside it, try steamed broccoli, green beans, roasted courgettes or a simple crunchy salad. A squeeze of lime over the top is also excellent if you want a bit of freshness against the smoky spices.

For lunches, portion it into containers on its own and you've essentially completed tomorrow's meal prep before tonight's plates are even cleared. You'll find plenty more options in my low-calorie meal prep recipes.

Chicken and Chorizo Jambalaya Recipe

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This Chicken and Chorizo Jambalaya is a flavour-packed, one-pot wonder that’s basically a hug in a bowl—with a spicy kick. Juicy chicken, smoky chorizo, and Cajun-spiced rice simmer together in a tomato-rich broth, creating a dish that’s bursting with warmth. No faff, minimal washing up, maximum deliciousness.

• Total Time: 45 mins
• Yield: 5 1x

Ingredients

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• 1 tsp olive oil
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 100g reduced fat chorizo, sliced
• 15 g garlic cloves (about 3), crushed
• 500 g chicken breast, chopped into small cubes
• 2 tsp Cajun spice
• 1 tsp chilli powder (optional)
• 300 g white basmati rice (dry weight)
• 400 g can of chopped tomatoes
• 700 ml chicken stock, made with 1 stock cube
• 150 g sweetcorn, drained

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Instructions

Heat a large pan on medium heat and add your olive oil. Toss in the onion, peppers, and chorizo. Let them sizzle and mingle for 5-10 minutes until golden and fragrant. The chorizo will start to release its magical spicy oil—don't rush it.

Stir in the garlic, chicken, Cajun spice, and optional chilli powder. Cook until the chicken browns lightly. Don’t worry if it’s not cooked through yet—it's got time to chill in the pot later.

Add the dry rice. Yes, uncooked! Stir it through the flavoured oil and juices, letting it soak up all that deliciousness.

Pour in the chopped tomatoes and chicken stock. Bring to a gentle simmer, pop on a lid, and reduce the heat to medium-low. Let it cook for 20-25 minutes, stirring once or twice.

Once the rice is almost cooked but still a little firm, add the sweetcorn. Turn off the heat, cover, and let the steam work its magic for 3-5 minutes.

Fluff the rice with a fork, serve, and bask in your jambalaya glory. Don’t forget a bit of extra spice if you're feeling daring!

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Poultry
• Method: Hob
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 570
• Fat: 22g
• Carbohydrates: 49g
• Protein: 44g

Recipe Video

Variations & Tips

• Brown the chorizo properly. Give the onion, peppers and chorizo enough time in the pan to start turning golden. Those browned bits and chorizo oils create far more flavour than simply chucking everything into liquid and hoping Cajun seasoning saves the day.
• Want even more protein? Increase the chicken breast to around 600–650 g. You may need a slightly larger pan, but otherwise the recipe works much the same.
• Swap the protein. Turkey breast or lean diced pork both work well. Prawns are another option, but add them near the end so they don't spend 25 minutes slowly turning into rubber.
• Adjust the spice for children. Use a mild Cajun blend and omit the chilli powder, then serve chilli sauce or sliced jalapeños separately for the adults.
• Don't overcook the rice initially. When you add the sweetcorn, the rice should still have a little firmness. Turning off the heat and leaving the lid on lets the trapped steam finish the job without producing Cajun rice pudding.
• Leave it alone occasionally. Stir once or twice during cooking, but don't constantly interfere with it. Give the rice time to absorb the stock properly.

If bold, spicy dinners are your thing, my collection of high-protein fakeaway recipes is also worth a look.

Chicken and Chorizo Jambalaya Recipe FAQs

Can I make Chicken Jambalaya without chorizo?

Yes. Leave it out and increase the chicken slightly if you want to keep the protein high. I would also add around ½ teaspoon smoked paprika to replace some of the smokiness you lose with the chorizo.

Can I use brown rice instead of basmati rice?

You can, but brown rice usually needs more liquid and a longer cooking time. Add extra stock as required and cook until the rice is tender rather than relying on the timings for basmati.

Is Chicken Jambalaya very spicy?

Not necessarily. The Cajun seasoning gives plenty of flavour, but the chilli powder is optional. Leave it out for a milder family version or add extra chilli if you like your dinner to fight back.

How can I make Chicken Jambalaya higher in protein?

The easiest option is simply to add another 100–150 g chicken breast. You could also serve a slightly smaller amount of rice per person and increase the chicken while keeping the overall portion substantial.

More high-protein recipes to try

• If smoky chicken and rice is firmly your thing, try my Chicken & Chorizo Paella – another one-pan dinner loaded with chicken, rice and plenty of big flavours.
• Fancy another simple rice dish? My Chicken Pilau is fragrant, filling and packed with protein.
• For something completely different, try my Peruvian Chicken and Rice – a colourful one-pot recipe with coriander, cumin and chilli.
• Craving something creamier? This Chicken & Chorizo Risotto gives you the same brilliant chicken-and-chorizo combination in proper comfort-food form.
• Or give my Nasi Goreng a go – a high-protein Indonesian-inspired chicken fried rice that's ideal when plain chicken and rice has finally pushed you over the edge.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!