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Chicken Sausage Skillet

Chicken Sausage Skillet

Discover the ultimate Chicken Sausage Skillet, a flavorful and incredibly easy one-pan meal perfect for busy weeknights. This recipe delivers a complete, satisfying dish with minimal cleanup, making it a kitchen hero.
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Prep Time 10 minutes
Cook Time 25 minutes
Under 30 Minutes 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound fully cooked chicken sausage sliced into ½-inch rounds
  • 1 medium yellow onion thinly sliced
  • 2 bell peppers any color, cored, seeded, and thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 (15-ounce or 425g) can diced tomatoes undrained
  • ½ cup low-sodium chicken broth
  • 1 (15-ounce or 425g) can cannellini beans rinsed and drained (optional, for added substance)
  • fresh parsley chopped, for garnish (optional)
  • grated Parmesan cheese for serving (optional)

Equipment

  • Large skillet or Dutch oven

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook for 3-5 minutes, stirring occasionally, until lightly browned and warmed through. Remove the sausage from the skillet and set aside on a plate, leaving the drippings in the pan.
    1 tablespoon olive oil, 1 pound fully cooked chicken sausage
  2. Add the sliced onion and bell peppers to the same skillet. Cook, stirring frequently, for 5-7 minutes, or until the vegetables have softened and are starting to caramelize.
    1 medium yellow onion, 2 bell peppers
  3. Stir in the minced garlic, Italian seasoning, smoked paprika, and black pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
    2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, ¼ teaspoon black pepper
  4. Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a simmer.
    1 (15-ounce or 425g) can diced tomatoes, ½ cup low-sodium chicken broth
  5. Return the sautéed chicken sausage to the skillet. If using, add the rinsed and drained cannellini beans. Stir everything together well.
    1 pound fully cooked chicken sausage, 1 (15-ounce or 425g) can cannellini beans
  6. Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking.
  7. Taste and adjust seasoning if needed. Serve the Chicken Sausage Skillet hot, garnished with fresh chopped parsley and grated Parmesan cheese, if desired.
    fresh parsley, grated Parmesan cheese

Notes

Storing Leftovers: Allow the Chicken Sausage Skillet to cool completely to room temperature before storing. Transfer the cooled leftovers to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Stovetop Method (Recommended): Reheat the desired portion in a skillet over medium-low heat, stirring occasionally, until heated through. You may add a splash of broth or water if the skillet seems dry. Microwave Method: Place the leftovers in a microwave-safe dish, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway through, until thoroughly heated.
Freezing for Future Meals: Cool the Chicken Sausage Skillet completely. Portion the cooled mixture into freezer-safe containers or heavy-duty freezer bags. Label with the date and contents. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.