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an overhead image of a chicken sausage skillet on a cutting board.
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5 from 3 votes

Chicken Sausage and Vegetable Skillet

Here's an easy and super delicious skillet meal that's on the table quick and is great by itself or with some pasta!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Everyday Meals
Cuisine: American
Servings: 6
Calories: 502kcal
Author: Paige


  • 1 Large skillet with a well fitted lid


  • 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.


Calories: 502kcal | Carbohydrates: 12g | Protein: 31g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 2458mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 877IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg