Southern comfort food at its finest—chicken bog is the ultimate one-pot wonder that warms both kitchen and soul. Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these 18 hearty recipes bring deliciously authentic Southern flavor to your table. Let’s dive into these comforting bowls of goodness that’ll have everyone asking for seconds!
Classic South Carolina Chicken Bog
Savor this Southern comfort classic that’s been warming bellies for generations. Chicken Bog combines tender chicken, smoky sausage, and rice in one pot for a hearty, no-fuss meal. It’s the ultimate cozy dish that comes together with minimal effort but delivers maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 lb smoked sausage, sliced into ½-inch rounds
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 4 cups chicken broth
– 1 tsp salt
– ½ tsp black pepper
– 1 tsp dried thyme
– 2 cups long-grain white rice
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb sliced smoked sausage and cook, stirring occasionally, until browned on both sides, 5–7 minutes. Remove sausage with a slotted spoon and set aside.
3. Add 1 diced yellow onion to the pot and cook in the rendered fat, stirring frequently, until softened and translucent, about 5 minutes.
4. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds.
5. Add 1 lb chicken thigh pieces and cook, stirring occasionally, until no longer pink on the outside, 4–5 minutes.
6. Pour in 4 cups chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
7. Stir in 1 tsp salt, ½ tsp black pepper, and 1 tsp dried thyme.
8. Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer.
9. Stir in 2 cups long-grain white rice and the reserved cooked sausage.
10. Cover the pot tightly with a lid and simmer over low heat for 20 minutes without lifting the lid.
11. Remove the pot from heat and let it stand, covered, for 10 minutes to allow the rice to finish steaming and absorb any remaining liquid.
12. Fluff the mixture gently with a fork, then stir in 2 tbsp unsalted butter and 2 tbsp chopped fresh parsley until the butter is melted and evenly distributed.
Rich, savory flavors meld together in this comforting one-pot wonder. The rice becomes perfectly tender and slightly sticky, clinging to the juicy chicken and smoky sausage. Serve it straight from the pot with a side of collard greens or spoon it into bowls for the ultimate cozy dinner.
Slow Cooker Chicken Bog with Smoked Sausage
Dump everything in your slow cooker and forget about it until dinner. This Southern comfort classic transforms simple ingredients into a creamy, smoky masterpiece with zero effort. Get ready for the easiest weeknight win of your life.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 12 oz smoked sausage, sliced into 1/2-inch rounds
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 4 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh parsley
Instructions
- Place 1.5 lbs boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
- Add 12 oz sliced smoked sausage, 1 diced yellow onion, and 3 minced garlic cloves to the slow cooker.
- Pour in 1.5 cups long-grain white rice evenly over the meat and vegetables.
- In a medium bowl, whisk together 4 cups chicken broth, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt until combined.
- Pour the broth mixture over the contents of the slow cooker, ensuring the rice is fully submerged.
- Dot the top with 2 tbsp unsalted butter cut into small pieces.
- Cover and cook on LOW for 6 hours, resisting the urge to stir during cooking to prevent mushy rice.
- After 6 hours, remove the lid and use two forks to shred the chicken directly in the slow cooker.
- Gently stir the shredded chicken into the rice mixture until evenly distributed.
- Let the bog rest, uncovered, for 10 minutes to allow the rice to absorb any excess liquid and thicken.
- Stir in 1/4 cup chopped fresh parsley just before serving.
Crave that perfect creamy texture where each grain of rice is tender but distinct, soaked in smoky sausage flavor. The chicken falls apart effortlessly, mingling with rich broth and aromatic herbs. Serve it straight from the pot with crusty bread for dipping, or top with a fried egg for a decadent brunch twist.
One-Pot Chicken Bog with Andouille
Tired of endless dishes? This One-Pot Chicken Bog with Andouille is your weeknight hero. Think smoky sausage, tender chicken, and fluffy rice all simmered together for maximum flavor with minimal cleanup.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb andouille sausage, sliced into 1/2-inch rounds
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 3 cloves garlic, minced
– 2 cups long-grain white rice
– 4 cups chicken broth
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 bay leaves
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add 1 lb sliced andouille sausage and cook for 5-7 minutes until browned, stirring occasionally. Remove sausage with a slotted spoon and set aside.
3. Add 1.5 lbs chicken thigh pieces to the pot and cook for 6-8 minutes until browned on all sides. Remove chicken and set aside with the sausage.
4. Add diced onion and green bell pepper to the pot and cook for 5 minutes until softened, scraping up any browned bits from the bottom.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Add 2 cups long-grain white rice to the pot and toast for 2 minutes, stirring constantly to coat in the oil.
7. Pour in 4 cups chicken broth and stir to combine.
8. Add 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 2 bay leaves. Stir well.
9. Return the browned sausage and chicken to the pot, nestling them into the rice mixture.
10. Bring to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
11. Simmer for 20 minutes without lifting the lid. Tip: This creates steam that cooks the rice evenly.
12. After 20 minutes, remove from heat and let sit covered for 10 minutes. Tip: This resting time allows the rice to absorb any remaining liquid and become fluffy.
13. Remove bay leaves and discard.
14. Fluff the rice gently with a fork, mixing the chicken and sausage throughout.
15. Stir in 1/4 cup chopped fresh parsley. Tip: Adding fresh herbs at the end preserves their bright flavor and color.
Craving comfort? The rice soaks up all that smoky, savory broth, creating a creamy texture that clings to every bite of tender chicken and spicy sausage. Serve it straight from the pot with crusty bread for dipping, or top with a fried egg for a next-level brunch situation.
Cajun-Style Spicy Chicken Bog
Hear that sizzle? This one-pot wonder is about to become your new weeknight hero. It’s a flavor-packed, soul-warming hug in a bowl that’s easier than it looks.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp vegetable oil
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 cup long-grain white rice
– 4 cups low-sodium chicken broth
– 1 lb smoked sausage (like Andouille), sliced into 1/2-inch rounds
– 1/2 cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the 1.5 lbs chicken thigh pieces completely dry with paper towels, then season generously with salt and black pepper.
3. Add the chicken to the hot oil in a single layer. Sear without moving for 4-5 minutes until deeply browned on one side, then flip and cook for another 3-4 minutes. Transfer to a plate.
4. In the same pot, add the diced onion, bell pepper, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables are softened and the onions are translucent.
5. Add the 4 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
6. Stir in the 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper, coating the vegetables. Cook for 1 minute to toast the spices.
7. Add the 1 cup of rice to the pot and stir for 1 minute to lightly toast the grains.
8. Pour in the 4 cups of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the seared chicken and any accumulated juices to the pot. Add the 1 lb of sliced smoked sausage.
10. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
11. Simmer gently for 20-25 minutes. Do not lift the lid during this time to ensure the rice steams properly.
12. After 20 minutes, check the rice. It should be tender and have absorbed most of the liquid. If needed, cover and cook for an additional 5 minutes.
13. Remove the pot from the heat. Let it stand, covered, for 5 minutes.
14. Uncover and fluff the mixture gently with a fork. Stir in the 1/2 cup of chopped fresh parsley.
15. Taste and adjust seasoning with additional salt and black pepper if necessary.
That creamy, slightly sticky rice cradles the tender chicken and smoky sausage perfectly. The heat from the Cajun spice builds with each bite, making it a dish that begs for a cold beer on the side. For a next-day treat, pan-fry leftovers into crispy fritters.
Easy Weeknight Chicken Bog
Let’s ditch the dinner drama. This one-pot wonder transforms pantry staples into a cozy, satisfying meal in under an hour. Loaded with smoky sausage and tender chicken, it’s the ultimate comfort food fix.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken thighs
– 1 lb smoked sausage, sliced into 1/2-inch rounds
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice
– 4 cups chicken broth
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika
– 2 bay leaves
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Pat 1 lb chicken thighs dry with paper towels to ensure a good sear, then add to the pot.
3. Sear chicken for 5-6 minutes per side until golden brown, then transfer to a plate.
4. Add 1 lb sliced smoked sausage to the pot and cook for 3-4 minutes until lightly browned.
5. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in 1 cup long-grain white rice and toast for 1 minute, stirring constantly.
8. Add 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 2 bay leaves, then stir to combine.
9. Return the seared chicken thighs to the pot, nestling them into the liquid.
10. Bring the mixture to a boil, then immediately reduce heat to low and cover the pot tightly.
11. Simmer for 25 minutes without lifting the lid to allow the rice to steam properly.
12. After 25 minutes, remove the pot from heat and let it sit, covered, for 10 minutes to finish absorbing liquid.
13. Discard the bay leaves, then use two forks to shred the chicken directly in the pot.
14. Gently fluff the rice and stir everything together until evenly combined.
Just spoon it into bowls and dig in. The rice is perfectly creamy yet distinct, clinging to the savory, smoky shreds of chicken and sausage. For a fresh twist, top it with a squeeze of lemon or a handful of chopped parsley right before serving.
Chicken Bog with Bacon and Peppers
A cozy Southern classic gets a smoky upgrade with crispy bacon and colorful peppers. This one-pot wonder combines tender chicken, savory rice, and bold flavors for the ultimate comfort food fix. Get ready to ditch the takeout menus—this dish delivers serious satisfaction in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 tablespoon olive oil
– 1.5 pounds boneless, skinless chicken thighs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 3 cloves garlic, minced
– 2 cups long-grain white rice
– 4 cups chicken broth
– 1 teaspoon smoked paprika
– 2 bay leaves
– 1/4 cup chopped fresh parsley
Instructions
1. Chop 6 slices thick-cut bacon into 1/2-inch pieces.
2. Heat a large Dutch oven or heavy pot over medium heat.
3. Add bacon pieces and cook for 8-10 minutes until crispy, stirring occasionally.
4. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons bacon fat in the pot.
5. Pat 1.5 pounds boneless, skinless chicken thighs dry with paper towels.
6. Season chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
7. Add 1 tablespoon olive oil to the bacon fat in the pot.
8. Place chicken thighs in the pot and cook for 5-6 minutes per side until golden brown.
9. Remove chicken and set aside on a plate.
10. Add 1 large diced yellow onion to the pot and cook for 3 minutes until translucent.
11. Add 1 diced red bell pepper and 1 diced green bell pepper, cooking for 4 minutes until softened.
12. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
13. Add 2 cups long-grain white rice to the pot and toast for 2 minutes, stirring constantly.
14. Pour in 4 cups chicken broth, scraping any browned bits from the bottom of the pot.
15. Stir in 1 teaspoon smoked paprika and 2 bay leaves.
16. Return chicken thighs to the pot, nestling them into the rice mixture.
17. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
18. Remove from heat and let stand covered for 10 minutes.
19. Shred chicken using two forks directly in the pot.
20. Stir in reserved crispy bacon and 1/4 cup chopped fresh parsley.
The rice absorbs all the savory juices while staying perfectly separate—not mushy. Smoky bacon and sweet peppers balance the rich chicken flavor beautifully. Serve it straight from the pot with crusty bread for soaking up every last bit.
Cheesy Chicken Bog Casserole
Grab your skillet because this Cheesy Chicken Bog Casserole is about to become your new weeknight hero. Get ready to layer creamy rice, tender chicken, and melty cheese into the ultimate comfort food hug. It’s the cozy, one-pan wonder you’ll crave all season long.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
3. Add 1.5 lbs boneless, skinless chicken breasts to the skillet. Cook for 6-8 minutes per side until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set it aside on a plate to rest.
5. In the same skillet, add 1 medium diced yellow onion. Cook for 5 minutes until softened.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Stir in 1 cup long-grain white rice and toast it for 2 minutes.
8. Pour in 2 cups chicken broth, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
9. Reduce the heat to low, cover the skillet, and simmer for 18 minutes until the rice is tender and has absorbed the liquid.
10. Shred the rested chicken using two forks.
11. Remove the skillet from the heat. Stir in the shredded chicken, 1 cup shredded cheddar cheese, and 1/2 cup sour cream until fully combined.
12. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes until bubbly.
13. Remove from the oven and let it rest for 5 minutes.
14. Garnish with 1/4 cup chopped fresh parsley before serving.
Just out of the oven, this casserole delivers creamy, cheesy rice with perfectly tender chicken in every bite. The paprika adds a subtle smoky warmth that balances the rich cheese. For a fun twist, serve it in individual cast-iron skillets or top with crispy fried onions for extra crunch.
Chicken Bog with Rotisserie Chicken
Grab your rotisserie chicken and get ready for the coziest shortcut dinner ever. Chicken Bog is the ultimate comfort food mashup—savory chicken, smoky sausage, and rice all simmered together in one pot. This version uses store-bought rotisserie chicken to slash prep time without sacrificing flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 1 pound smoked sausage, sliced into ½-inch rounds
– 3 cups low-sodium chicken broth
– 1 cup long-grain white rice, rinsed
– 3 cups shredded rotisserie chicken
– ½ teaspoon black pepper
– ¼ teaspoon cayenne pepper (optional)
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and 2 diced celery stalks; sauté until softened and translucent, 5–7 minutes, stirring occasionally.
3. Stir in 1 pound sliced smoked sausage; cook until lightly browned, 3–4 minutes, to render fat and boost flavor.
4. Pour in 3 cups low-sodium chicken broth and bring to a rolling boil over high heat.
5. Add 1 cup rinsed long-grain white rice, 3 cups shredded rotisserie chicken, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper (if using); stir once to combine.
6. Reduce heat to low, cover the pot tightly, and simmer for 20 minutes without stirring to allow the rice to absorb the liquid evenly.
7. Remove the pot from heat and let it stand, covered, for 5 minutes to finish steaming the rice—this prevents a gummy texture.
8. Fluff the mixture gently with a fork to separate the grains, then fold in 2 tablespoons chopped fresh parsley for a fresh finish.
9. Serve immediately while hot. You’ll love the creamy, slightly sticky texture from the rice melding with the juicy chicken and smoky sausage. For a fun twist, top it with a fried egg or scoop it into bowls with extra parsley and a dash of hot sauce.
Vegetable-Loaded Chicken Bog
Let’s transform leftover chicken into a cozy, veggie-packed Southern classic. This one-pot wonder combines tender chicken, smoky sausage, and colorful vegetables in a savory rice base—perfect for feeding a crowd without fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken thighs, cubed
– 8 oz smoked sausage, sliced
– 1 medium onion, diced
– 2 celery stalks, diced
– 1 green bell pepper, diced
– 2 garlic cloves, minced
– 4 cups chicken broth
– 1 cup long-grain white rice
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 tsp black pepper
– 1 cup frozen peas
– 1/2 cup chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb cubed chicken thighs and 8 oz sliced smoked sausage; cook for 6–8 minutes, stirring occasionally, until chicken is browned and sausage is lightly crisped.
3. Stir in 1 diced onion, 2 diced celery stalks, and 1 diced green bell pepper; cook for 5 minutes until vegetables soften.
4. Add 2 minced garlic cloves; cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth, scraping the bottom to release any browned bits for extra flavor.
6. Stir in 1 cup long-grain white rice, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/2 tsp black pepper.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes without stirring to prevent mushy rice.
8. Uncover and fold in 1 cup frozen peas; cook uncovered for 5 minutes until peas are heated through and liquid is absorbed.
9. Remove from heat and stir in 1/2 cup chopped fresh parsley.
10. Let rest for 5 minutes before serving to allow flavors to meld.
This dish delivers a satisfying texture with fluffy rice, tender chicken, and crisp-tender vegetables in every bite. The smoky paprika and savory broth create a deeply comforting flavor profile that’s ideal for chilly evenings. Try serving it in bowls topped with extra parsley and a squeeze of lemon for a bright finish.
Chicken Bog with Fresh Herbs
Zap your taste buds with this cozy Southern classic! Chicken Bog gets a fresh twist with vibrant herbs that brighten every bite. It’s the ultimate one-pot wonder for chilly nights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice
– 4 cups chicken broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh thyme leaves
– 1 tbsp fresh rosemary, chopped
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb chicken pieces and cook undisturbed for 4 minutes to develop a golden-brown sear.
3. Flip chicken and cook for another 3 minutes until browned on all sides, then transfer to a plate.
4. Add diced onion to the pot and sauté for 5 minutes until translucent and softened.
5. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add 1 cup rice to the pot and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in 4 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper, scraping up any browned bits from the bottom.
8. Return chicken to the pot, bring to a boil, then reduce heat to low and cover tightly.
9. Simmer for 20 minutes without lifting the lid to ensure even cooking.
10. Remove from heat and let stand covered for 10 minutes to allow rice to finish absorbing liquid.
11. Fluff mixture gently with a fork, then fold in chopped parsley, thyme, and rosemary until evenly distributed.
12. Taste and adjust seasoning if needed, then serve immediately.
Luxuriously creamy rice cradles tender chicken in every spoonful, with the fresh herbs cutting through the richness perfectly. For a fun twist, top with crispy fried shallots or serve alongside a bright citrus salad to balance the comforting flavors.
Smoky Chicken Bog with Kielbasa
Craving a one-pot wonder that screams comfort? This smoky chicken bog with kielbasa is your answer. Combine tender chicken, spicy sausage, and rice for a flavor-packed meal that’s perfect for feeding a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 12 ounces kielbasa sausage, sliced into ½-inch rounds
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 teaspoon smoked paprika
– ½ teaspoon dried thyme
– ½ teaspoon black pepper
– ¼ teaspoon salt
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound boneless, skinless chicken thigh pieces to the pot. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken with a slotted spoon and set aside on a plate.
3. Add 12 ounces sliced kielbasa sausage to the pot. Cook for 3–4 minutes, stirring frequently, until the sausage is lightly browned and releases its oils.
4. Add 1 diced medium yellow onion to the pot. Cook for 4–5 minutes, stirring occasionally, until the onion is translucent and softened.
5. Stir in 2 minced garlic cloves and cook for 1 minute, until fragrant.
6. Tip: Toasting the rice here enhances its nutty flavor. Add 1 cup long-grain white rice to the pot. Stir constantly for 2 minutes to lightly toast the grains.
7. Pour in 2 cups chicken broth, scraping the bottom of the pot to lift any browned bits.
8. Stir in 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ¼ teaspoon salt.
9. Return the browned chicken and any accumulated juices to the pot. Stir to combine all ingredients.
10. Tip: Resist stirring after this point to prevent gummy rice. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
11. Cover the pot tightly with a lid. Simmer for 20 minutes without lifting the lid.
12. After 20 minutes, remove the pot from the heat. Tip: Letting it rest covered ensures perfect texture. Keep the lid on and let the pot stand, off the heat, for 10 minutes.
13. Uncover the pot. Fluff the rice gently with a fork to separate the grains and mix the chicken and sausage throughout.
This dish delivers a creamy, risotto-like texture with distinct grains. The smoky paprika and savory kielbasa create a deeply satisfying flavor profile. Try topping it with a fried egg for a hearty brunch or serving it alongside a crisp green salad to cut through the richness.
Chicken Bog with Garlic Butter Sauce
Whip up a cozy, one-pot wonder that’s about to become your new weeknight hero. This Chicken Bog with Garlic Butter Sauce delivers creamy rice, tender chicken, and a rich, savory sauce in every bite. Forget complicated dinners—this is pure, comforting flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 4 tbsp unsalted butter
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a good sear.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add chicken thighs and sear for 5–6 minutes per side until golden brown; remove and set aside on a plate.
4. In the same pot, add diced onion and cook for 4–5 minutes until softened and translucent.
5. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in long-grain white rice and toast for 2 minutes to lightly brown the grains, which enhances nutty flavor.
7. Pour in chicken broth, smoked paprika, salt, and black pepper; scrape up any browned bits from the bottom of the pot for extra depth.
8. Return chicken thighs to the pot, nestling them into the liquid.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid is absorbed.
10. Remove pot from heat and let it rest, covered, for 5 minutes to allow rice to steam and absorb any remaining moisture.
11. While resting, melt unsalted butter in a small saucepan over low heat; stir in minced garlic from earlier prep and cook for 1–2 minutes until fragrant but not browned.
12. Shred chicken thighs directly in the pot using two forks, then drizzle the garlic butter sauce over the mixture.
13. Gently fold everything together until well combined, then stir in chopped fresh parsley.
Out of the pot, this dish boasts a creamy, slightly sticky rice texture that clings to the tender shredded chicken. The garlic butter sauce adds a rich, savory punch that melds perfectly with the smoky paprika—serve it straight from the Dutch oven for a rustic family-style meal, or top with extra parsley and a squeeze of lemon for a bright finish.
Low-Country Chicken Bog with Shrimp
Whip up a Southern classic that’s pure comfort in a bowl. This Low-Country Chicken Bog with Shrimp combines smoky sausage, tender chicken, and plump shrimp in one pot. Get ready for a flavor-packed meal that’s easier than it looks.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced into ½-inch rounds
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 4 cups chicken broth
- 1 cup long-grain white rice
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- Salt and black pepper
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add 1 pound sliced smoked sausage and cook for 5 minutes, stirring occasionally, until browned.
- Add 1 pound chicken thigh pieces and cook for 6 minutes, turning once, until golden on all sides.
- Stir in 1 diced yellow onion, 2 diced celery stalks, and 3 minced garlic cloves; cook for 4 minutes until softened.
- Sprinkle in 1 teaspoon smoked paprika and ½ teaspoon dried thyme; stir for 30 seconds to toast the spices.
- Pour in 4 cups chicken broth and bring to a boil over high heat.
- Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
- Stir in 1 cup long-grain white rice, reduce heat to low, cover, and simmer for 20 minutes.
- Tip: Do not lift the lid during this time to ensure the rice cooks evenly and absorbs the liquid.
- Uncover the pot and gently fold in 1 pound shrimp.
- Cover and cook for 5 minutes, or until the shrimp turn pink and opaque.
- Remove from heat and stir in 2 tablespoons chopped fresh parsley.
- Season with salt and black pepper to taste.
- Tip: Let the bog rest for 5 minutes off the heat before serving to allow the flavors to meld.
Venture into a bowl where the rice soaks up all the savory broth, creating a creamy, risotto-like texture. The smoky sausage and tender chicken pair perfectly with the sweet, juicy shrimp—serve it straight from the pot with crusty bread for dipping into that rich liquid.
Chicken Bog with Creole Seasoning
Hear that? It’s your taste buds begging for this bold, one-pot wonder. Chicken Bog gets a spicy Creole kick—think smoky sausage, tender chicken, and rice soaked in flavor. Ditch the boring dinners; this is comfort food with attitude.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken thighs, cubed
– 12 oz smoked sausage, sliced
– 1 yellow onion, diced
– 1 green bell pepper, diced
– 3 celery stalks, diced
– 3 garlic cloves, minced
– 2 tbsp Creole seasoning
– 4 cups chicken broth
– 2 cups long-grain white rice
– 1 tsp salt
– 1/2 tsp black pepper
– 2 green onions, sliced
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb cubed chicken thighs and 12 oz sliced smoked sausage; cook until chicken is browned on all sides and sausage is lightly crisped, 6–8 minutes.
3. Stir in 1 diced yellow onion, 1 diced green bell pepper, 3 diced celery stalks, and 3 minced garlic cloves; sauté until vegetables soften, 5 minutes.
4. Sprinkle 2 tbsp Creole seasoning evenly over the mixture; toast for 1 minute to bloom the spices.
5. Pour in 4 cups chicken broth, scraping the bottom to deglaze any browned bits for extra flavor.
6. Add 2 cups long-grain white rice, 1 tsp salt, and 1/2 tsp black pepper; stir once to combine.
7. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
8. Remove from heat and let sit, covered, for 10 minutes to allow rice to steam and absorb liquid fully.
9. Fluff gently with a fork, then fold in 2 sliced green onions.
10. Serve immediately while hot.
Dig into a bowl where every grain of rice is infused with smoky, spicy depth from the Creole seasoning. The chicken stays juicy, the sausage adds a savory punch, and it all melds into a hearty, satisfying texture. For a fun twist, top with a fried egg or scoop it into hollowed-out bell peppers for a colorful presentation.
Instant Pot Chicken Bog
Ditch the holiday stress—this Instant Pot Chicken Bog is your new cozy-season hero. Dump, set, and forget for a soul-warming meal that’s pure comfort in a bowl.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup long-grain white rice
– 4 cups chicken broth
– 1 lb smoked sausage, sliced into 1/2-inch rounds
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Turn the Instant Pot to Sauté mode and press Adjust to set it to Normal.
2. Add 2 tbsp unsalted butter to the pot and let it melt completely, about 1 minute.
3. Add 1 lb smoked sausage, sliced into 1/2-inch rounds, and cook until lightly browned, about 3–4 minutes, stirring occasionally.
4. Add 1 medium yellow onion, diced, and 3 cloves garlic, minced, and sauté until the onion is translucent, about 2–3 minutes.
5. Turn off the Sauté mode by pressing Cancel.
6. Add 1.5 lbs boneless, skinless chicken thighs, 1 cup long-grain white rice, 4 cups chicken broth, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt to the pot.
7. Stir all ingredients gently to combine, ensuring the rice is submerged in the liquid.
8. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High pressure for 10 minutes.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure.
10. Open the lid and use two forks to shred the chicken thighs directly in the pot.
11. Stir the mixture well to incorporate the shredded chicken and let it sit for 5 minutes to allow the rice to absorb any excess liquid.
12. Serve immediately while hot.
Chicken Bog emerges creamy and rich, with the rice soaking up all the savory broth and smoky sausage flavors. For a fresh twist, top it with chopped green onions or a squeeze of lemon juice just before serving—it cuts through the richness perfectly.
Chicken Bog with Cornbread Topping
Punch up your comfort food game with this Southern-inspired mashup. We’re layering a savory chicken bog with a golden cornbread crust—think cozy casserole meets crispy skillet cornbread. Get ready for a one-dish wonder that’s pure weeknight magic.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken thighs, diced
– 1 medium yellow onion, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups chicken broth
– 1 cup long-grain white rice
– 1 cup corn kernels (fresh or frozen)
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 tbsp granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk
– 1 large egg
– 1/4 cup unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 2 tbsp olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
3. Add 1 lb diced chicken thighs and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Add 1 diced onion, 2 diced celery stalks, and 3 minced garlic cloves to the skillet.
5. Sauté for 4-5 minutes until the vegetables soften and become fragrant.
6. Stir in 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
7. Pour in 4 cups chicken broth and bring the mixture to a boil.
8. Add 1 cup long-grain white rice and 1 cup corn kernels, stirring to combine.
9. Reduce heat to low, cover the skillet, and simmer for 15 minutes until the rice absorbs most of the liquid.
10. While the rice cooks, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt in a medium bowl.
11. In a separate bowl, combine 1 cup buttermilk, 1 large egg, and 1/4 cup melted butter.
12. Pour the wet ingredients into the dry ingredients and stir until just combined—a few lumps are fine. Tip: Overmixing can make the topping tough.
13. Remove the skillet from heat and spread the cornbread batter evenly over the chicken and rice mixture.
14. Transfer the skillet to the preheated oven and bake, uncovered, for 20-25 minutes. Tip: Insert a toothpick into the cornbread center; it should come out clean when done.
15. Let the dish rest for 5 minutes before serving.
Warm from the oven, the cornbread topping bakes up golden and crumbly, creating a delightful contrast to the tender, savory chicken bog beneath. Each spoonful delivers a hearty mix of juicy chicken, fluffy rice, and sweet corn, all hugged by that crispy crust. For a fun twist, serve it straight from the skillet with a drizzle of hot honey or a side of tangy pickled vegetables to cut through the richness.
Chicken Bog with Mushrooms and Thyme
Oozing with Southern comfort, this Chicken Bog gets a modern twist with earthy mushrooms and fragrant thyme. Sear chicken thighs until golden, then simmer them with rice in a rich broth for a one-pot wonder that’s both hearty and elegant. Finish with fresh herbs for a dish that’s cozy enough for weeknights but impressive for guests.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 bone-in, skin-on chicken thighs
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 8 ounces cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 1/2 cups long-grain white rice
– 4 cups chicken broth
– 2 teaspoons fresh thyme leaves
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh parsley
Instructions
1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the pot and cook undisturbed for 6–8 minutes until skin is golden brown and crispy.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate.
5. Add diced onion to the pot and cook for 3 minutes until softened, stirring occasionally.
6. Add sliced mushrooms and cook for 5 minutes until they release their liquid and begin to brown.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add rice to the pot and toast for 2 minutes, stirring constantly to coat with oil.
9. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
10. Return chicken thighs to the pot, nestling them into the rice mixture.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
12. Remove from heat and let stand covered for 10 minutes—this allows the rice to finish steaming and absorb remaining liquid.
13. Stir in fresh thyme leaves, butter, and chopped parsley until butter is melted and evenly distributed.
14. Fluff the rice gently with a fork, being careful not to break up the chicken too much.
15. Serve immediately while hot.
Fluffy rice soaks up every drop of that savory chicken-mushroom broth, creating a creamy texture without any dairy. The thyme adds an aromatic lift that cuts through the richness, while crispy chicken skin provides delightful contrast. For a creative twist, top individual bowls with a fried egg or serve alongside a simple arugula salad dressed with lemon vinaigrette.
Spicy Jalapeño Chicken Bog
You need a spicy, one-pot wonder that screams comfort with a kick. This Spicy Jalapeño Chicken Bog delivers bold flavor and creamy rice in under an hour—perfect for feeding a crowd without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tbsp olive oil
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 medium jalapeños, seeded and finely chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper
– 1 cup long-grain white rice
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 cup frozen peas
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs chicken thigh pieces and cook undisturbed for 4 minutes to develop a golden-brown sear on one side.
3. Flip chicken pieces and cook for another 3 minutes until lightly browned all over, then transfer to a plate using a slotted spoon.
4. In the same pot, add diced onion and chopped jalapeños, sautéing for 5 minutes until softened and fragrant.
5. Stir in minced garlic, smoked paprika, dried oregano, and cayenne pepper, cooking for 1 minute until aromatic.
6. Tip: Toasting the spices briefly enhances their flavor without burning them.
7. Add 1 cup long-grain white rice to the pot, stirring to coat in the oil and spices for 1 minute.
8. Pour in 4 cups chicken broth and bring to a boil over high heat, then reduce heat to low and cover with a tight-fitting lid.
9. Simmer for 15 minutes, then stir in the reserved chicken and any accumulated juices.
10. Tip: Avoid stirring the rice too much during simmering to prevent it from becoming gummy.
11. Re-cover and continue simmering for another 10 minutes until rice is tender and liquid is mostly absorbed.
12. Stir in 1/2 cup heavy cream and 1 cup frozen peas, cooking uncovered for 5 minutes until peas are heated through and sauce thickens slightly.
13. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
14. Tip: Let the dish rest off heat for 5 minutes before serving to allow flavors to meld and rice to set.
15. Garnish with fresh cilantro just before serving.
Ridiculously creamy and packed with heat, this bog boasts tender chicken and fluffy rice in a spicy, velvety sauce. Serve it straight from the pot with crusty bread for soaking up every last drop, or top with a dollop of cool sour cream to balance the jalapeño kick.
Summary
My, what a delicious collection! From classic one-pot wonders to creative twists, these 18 chicken bog recipes offer a taste of Southern comfort for every home cook. We hope you find a new family favorite. Give one a try, leave a comment with your pick, and share the love by pinning this article on Pinterest. Happy cooking!
