Here’s an easy recipe for a one-pan meal that’s on the dinner table quick…Chicken Sausage and Vegetable Skillet is a whole dish by itself, or serve it with a side of cooked pasta, brown rice, or potatoes.
Why You’ll Love This Recipe
This is a wonderful one-pot dinner recipe that’s a complete, healthy & easy meal the whole family will like! It’s also super easy and doesn’t take more than 30 minutes on the stove top.
One pan meals are a perfect healthy-ish idea for busy weeknight dinners or make ahead prep lunches. Next time you’re running around on the weekend and don’t have a lot of time, it’s a great option.
Here’s a few more good reasons to make a Chicken Sausage and Vegetable Skillet:
- It’s hearty! You can easily get six portions out of this, or four for bigger appetites.
- The recipe is quick and easy! This sausage recipe is loaded with fresh veggies too.
- Minimal prep time for this one-pot meal, just add some fresh herbs and it’s ready to serve!
- This is a great recipe that’s versatile with a big, fresh flavor….you can eat it “as is” or try some of my other serving tips below.
- Like this kind of recipe? Bookmark these other easy and delicious recipes for later – Taco Pie with Crescent Rolls, Citrus Chicken Thighs, Chicken with Stewed Tomatoes, this outstanding Turkey Burger, a classic baked Chicken Marsala, this light and versatile Rotisserie Chicken Salad, this wonderful ground turkey pasta bake, this fabulous and easy Rustic Tortellini Soup, and this comforting Creamy Chicken Pasta Bake Recipe.
Ingredients You’ll Need
For the full instructions and list of ingredients, please scroll to the recipe card below.
- Sausage: Chicken Sausage is the favorite to use in this recipe, but you can certainly use turkey or pork sausage instead.
- Bell Peppers: One of my favorite fresh vegetables, get them in every color! Red peppers, green, yellow, and orange.
- Onion: Yellow onion, sliced thin.
- Tomatoes: A big can of crushed tomatoes….28 ounces to be exact.
- Broth: Chicken broth or vegetable, and just a 1/4 cup. No broth? Use water!
- Seasonings: Garlic, red pepper flakes for a little kick, freshly ground black pepper, and kosher salt.
For the sausages:
- Heat a little olive oil in your skillet to prevent sticking
- Add the sausages to the pan
- Cook them for a couple of minutes on each side over medium heat until golden brown
- Turn over and cook the other side
- Remove from skillet and set aside while you cut the bell peppers and onion.
Tips For Browning Sausage
- Set the whole sausages in the skillet as is – no need to cut them into pieces for this recipe
- Cook them over medium-high heat, but don’t disturb them or move them around, just let them sit in the skillet for a couple of minutes on each side to ensure even browning
- Be careful not to pierce the sausages when turning them, as it’ll dry them out. Tongs are better than forks or knives for this task 🙂
Tips for Cutting Vegetables
Here’s all you do to prep the bell peppers:
- Cut them into 2-3 pieces lengthwise, starting from the top stem to the bottom, carefully leaving the seeded core intact. Toss the core.
- Trim any white raised edges from the inside of the pepper slices, then cut each slice into thin 1-inch pieces
- For the large onion, cut it in half, then in quarters, then into thin half-moon pieces
- Remove the skins from the garlic, then crush with a garlic press or the flat part of your knife (or buy the garlic already diced).
Tips For Making the Sauce
- Place the bell peppers and onions in the skillet with a little olive oil, butter and a pinch of kosher salt
- Cook on medium-high heat until soft, stirring occasionally to keep the bottom from browning
- Add the garlic, crushed tomatoes, broth (or water) and seasonings
- Next, add the sausages back into the skillet, put the lid on, and cook for 12-15 minutes until the sausage is cooked through or reaches 165 degrees with an instant read thermometer.
- When buying sausage, get 2 1/2 pounds of raw chicken sausage from the butcher counter at the grocery store. This will make 4-6 servings depending how hungry you are. (One sausage for 6 servings, 1 1/2 sausages for 4 hearty servings).
- Use a generous spoonful of the tomato, pepper, onion mixture on top of each sausage.
- Use packaged uncooked Italian or chicken sausages if as an alternative. These generally come four big links to a package and weigh about 2 pounds. Follow the same directions either way, and if there’s extra sauce, it’s fabulous on buttered & toasted country bread! 🙂
- This recipe is saucy, so it’s perfect served with potatoes, noodles, or brown rice on the side to soak it all up.
- Use chopped garlic from a jar instead of whole garlic cloves if you’d like.
- Be sure to add a big sprinkle of Parmesan cheese and freshly chopped parsley on top of the sausages before serving. A drizzle of olive oil doesn’t hurt, either.
- Use all the same color of bell peppers (all green, for example) instead of the colored varieties if you’d like.
- Use pork, turkey or chicken sausage in this recipe.
So many ways to serve this awesome dinner! Here’s a few favorite ideas:
- This dish is wonderful on top of hot pasta like in the photo above. Add chopped parsley, Parmesan cheese and a little olive oil for extra favor.
- Try riced cauliflower or gluten free pasta too!
- Make a low-carb appetizer to start! These Crispy Cauliflower Bites are the best!
- A nice salad is perfect with this dinner! Try one of these:
- Dessert is always in order (if you ask me) and here are some delish suggestions:
Frequently Asked Questions
Sure! Use pork or turkey sausage instead, but stay away from any variety that is highly seasoned to avoid competing flavors!
You can use one color of bell pepper, say only green or only red if you’d like, though the mixture of colors looks and tastes great together.
Airtight containers work perfectly, and this will be good in the refrigerator for 3-4 days.
More Recipes to Try:
- Marinated Grilled Vegetable Recipe: Classic, easy, delicious!
- Stuffed Pepper Casserole: A favorite recipe from friends at Bowl Me Over.
- Homemade Applesauce: Learn how to make homemade applesauce from whole apples in this recipe.
- Slow Cooker Yankee Pot Roast: A delicious, easy slow cooker meal.
- Meatballs in Marinara Sauce Recipe: A real standout, these are great meatballs!
- Corn Chowder Dairy Free: Silky, chunky, satisfying!
- Turkey Burgers with Cranberry: A favorite burger with a cranberry sauce topper!
- Baked Pasta with Chicken Sausage: It doesn’t get any more comforting that this!
- Skillet Taco Bake: A real favorite, this one is fast and super tasty…
- Healthy Vegetable Fritatta Recipe: A really delicious brunch or lunch item!
- Chicken Sausage Tortellini Soup: Just an amazing, delicious soup with chunky veg and sausage.
- Cast Iron Skillet Pizza: Crispy on the outside, soft and cheesy in the middle!
- Sausage Ravioli: Baked and so good with a chunky tomato sauce…
If you’ve tried this Chicken Sausage and Vegetable Skillet, or any other recipe on Studio Delicious, please rate the recipe 5 stars and & I’d love to hear from you in the comments below!
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Chicken Sausage and Vegetable Skillet
- 3 tablespoons Olive Oil
- 2 ½ pounds Uncooked Chicken Sausage See tips
- 2 tablespoons Butter, unsalted
- 1 each Green, Red, Orange and Yellow Pepper, seeded and thinly sliced (four peppers total)
- 1 medium Yellow Onion, thinly sliced
- 2 cloves Garlic, crushed
- 1 teaspoon Oregano, dried
- 1 teaspoon Kosher Salt Diamond Crystal brand if possible
- ½ teaspoon Freshly Ground Pepper
- ½ teaspoon Red Pepper Flakes
- 1 28 ounce can Crushed tomatoes
- ¼ cup Chicken or Vegetable Broth or water
- ¼ cup Parmesan Cheese, grated
- 3 tablespoons Fresh Italian Flat Leaf Parsley, chopped fine
- Add two tablespoons of olive oil to a large skillet on medium high heat with the uncooked sausages, let them brown lightly on one side undisturbed for about 2 minutes. Turn them over with tongs and brown the other side. Remove the sausages from the skillet and set aside while you cut the peppers and onion.
- Wash and dry the colored peppers, then slice them thinly. Remove the outside paper layer of the onion, cut it in half and then slice it thinly. Add the remaining one tablespoon of olive oil plus the 2 tablespoons of butter to the same skillet you cooked the sausages in, then add the peppers and onions along with a pinch of salt. Stir occasionally on medium high heat until the peppers and onions are soft but not browned, about 4-5 minutes. Add the garlic, oregano, salt, pepper, red pepper flakes and canned tomatoes. Stir to combine.
- Add the sausages back into the skillet with the tomatoe pepper mixture and the 1/4 broth or water, stir a little to combine. Put the lid on the skillet and cook on medium high heat for 12-15 minutes until the sausages are cooked through (or reach 165 degrees with an instant read thermometer). If the sausages are cooked and the sauce seems watery, remove the sausages from the skillet and let the liquid cook out of the sauce for a few more minutes. Serve the sausage with the pepper and onion mixture piled on top, along with a generous sprinkle of chopped parsley and Parmesan cheese.
- For the sausage, I used 2 1/2 pounds of raw chicken sausage from the butcher counter at my grocery store, which makes 4-6 servings depending how hungry you are. (One sausage for 6 servings, 1 1/2 sausages for 4 hearty servings).
- Use a generous spoonful of the peppers and onions for each serving with the sausage
- You can use prepackaged uncooked Italian or chicken sausages which generally come four to a pack and weigh about 2 pounds total and serves four. Follow the recipe the same either way, you’ll just have a but extra sauce, but that’s a good thing 🙂
- This recipe is saucy, so it’s great served with potatoes, noodles or riced cauliflower on the side, or tuck it inside of a buttered and toasted bun!
- Use canned, chopped garlic if you’d like, instead of whole garlic cloves
- Add a big sprinkle of Parmesan cheese and chopped parsley on top of the plate before serving
- Use other types of raw sausage, such as pork if you’d like
- Use the same color of peppers (all green, for example) instead of the colored varieties if you’d like.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible