The Easiest Chicken Jambalaya Recipe

Prep time: 30 min
Cook time: 60 min
Total time: 90 min

Servings: 3 Large Servings
Cals: 1,031
Protein: 85 g
Carbs: 68 g
Fat: 42 g

*I eat large servings. For something a little smaller (a Heather portion), this recipe can make 6 servings. Simply divide the above macros in half and portion the recipe into 6 servings*

Chicken Jambalaya Ingredients

chicken jambalaya ingredients

1 Onion (yellow)

1 Bell Pepper (Green)

3 Jalapeños (More or less for spice level)

3 Tablespoons Olive oil

20 oz. Can of Crushed Tomatoes

3 Cups Chicken Broth

1 Cup Uncooked Rice

Approximately 3 lbs Boneless Skinless Chicken thighs (quantity based on your macros)

         -Bone-in, skin-on is cheaper but more work.  If buying bone-in, factor in more time for effort (debone and de-skin) and more weight when purchasing (~5 lbs.).

Spice Mix For Chicken Jambalaya

1 tablespoon Cumin

1 tablespoon Chili Powder

1 tablespoon Kosher Salt

1/2 tablespoon Italian Seasoning

1/2 tablespoon Black Pepper

1/2 tablespoon Garlic Powder

1 teaspoon Cheyanne Pepper (less if you don’t want it spicy) 

Chicken Jambalaya Recipe Instructions

  1. Season chicken with your favorite seasoning. I use salt, black pepper and garlic powder.
  2. Cook chicken in oven at 375 degrees until the internal temp reads 175 degrees Fahrenheit (timing will vary, it takes me about 45 minutes in my oven but be sure to check internal temp). Grilling the chicken also works great for this recipe, especially in hotter months when you don’t want to heat up the house.
  3. Dice onion, bell pepper, and jalapeños.
  4. Over medium high heat, add olive oil, onions, bell pepper and jalapeños to a large pot. Cook until softened (3-5 minutes).
  5. Once veggies are softened add spices, tomatoes, broth and rice. Note: Don’t rinse the rice, we want the starch on the rice here.
  6. Reduce heat to a simmer and cover the pot, stirring occasionally. Add more broth if mixture gets dry. Simmer until rice has cooked, 30-45 min.
  7. Chop the cooked chicken into bite size pieces.
  8. For meal prep, divide into 3 large servings, adding 1/3 of Jambalaya to a large glass food storage container with 12 oz. cooked chicken thighs. For day of enjoyment, add to a bowl and enjoy while it’s hot!

chicken jambalaya recipe


  • Breasts can be used in place of thighs, but be careful to not overcook them as they have less fat content
  • The choice of protein is very forgiving, chuck roast, pulled pork, shrimp or ground beef all work great
  • You can substitute a pre-mixed Cajun seasoning for the one suggested
  • This recipe is made for large portions, make 6 servings per recipe if you want
  • If you want extra credit add some okra, celery and carrots on step 4 and garnish with fresh parsley
  • This recipe is very forgiving – have a favorite flavor? Add it! Got some leftover meat from the weekend? It’ll work! 
  • For Vegan diet, simply substitute vegetable stock for the broth, remove the chicken and enjoy
Picture of Cooper Cordero, Barbell Quisine

Cooper Cordero, Barbell Quisine

Cooper Cordero is a self-taught culinary enthusiast who seamlessly blends the art of outdoor cooking and smoking with fueling for fitness. With a focus on transforming traditionally indulgent meals into nutritious fuel for athletes, Cooper specializes in innovative recipes that not only taste great but also support the rigorous demands of serious lifters. Check him out at Barbell Quisine (BBQ).

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