Chicken Sausage and Vegetable Skillet is an elevated version of a simple weeknight dinner. The chicken is pan-seared with delicious spices and then served with cooked sausage, bell peppers, zucchini, and corn. And the best thing is that it's a one-pan dinner that's ready in 40 minutes!
Sausage, chicken, and veggies - one-pan meal
This is my new favorite way to spruce up boring chicken dinner. Chicken Sausage and Vegetable Skillet is a delicious recipe that is super easy to cook and a breeze to clean up afterward. This simple recipe uses only 8 main ingredients and comes together in about 40 minutes.
It's a crowd-pleasing dinner dish that might become a favorite staple meal for your family and friends.
If you're looking for more quick chicken dinner inspiration, be sure to take a look at my creamy spinach chicken and smoked paprika chicken skillet.
What ingredients go in the skillet?
- First, the sausage (sliced into coins) is cooked together with veggies (bell peppers, zucchini, and corn) and olive oil.
- Then, the skinless boneless chicken thighs are seared in the same skillet and combined with sausage and veggies.
- Spice everything up with chili powder to your liking and top with fresh cilantro! Super easy!
- Only 8 main ingredients (not including olive oil and cilantro).
- Everything is cooked in one skillet, so after the dinner is over, there is only one pan to clean!
Why make this skillet dinner
- It's a well-balanced meal that combines protein (chicken and sausage) together with vegetables (bell peppers, zucchini, and corn). It's high in protein and gluten-free.
- The combination of flavors is amazing! The savory flavors of this dish are perfectly balanced by the subtle sweetness of corn, together with chili powder.
- It's so easy to cook which makes it a perfect recipe to make as meal prep, to make ahead, to prepare on a busy weeknight, or freeze for the future!
- This flexible recipe is easy to adjust to whatever you have available.
Variations and substitutions
- Chicken. Use any type of skinless and boneless chicken: thighs, chicken breasts, or chicken tenders.
- Sausage. Use any kind of pre-cooked sausage you like. I used pre-cooked Andouille sausage. You can also use cajun, Italian, or smoked sausage.
- Vegetables. This is a great recipe to use up whatever veggies you have sitting in your fridge. Broccoli, asparagus, chopped carrots, mushrooms, green beans, peas - all will work great here!
- Add-ins. You can add rice, pasta, orzo, couscous, or quinoa.
Storage and reheating tips
Because this sausage and veggies skillet does not use any cream or cheese, this recipe is very easy to store and reheat. You can also easily make this ahead and freeze.
- Fridge. Store cooked chicken sausage and veggies in an airtight container in the refrigerator for up to 4 days.
- Freezer. Freeze it in an airtight container for up to 2 months.
- Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil when reheating to prevent the ingredients from sticking to the bottom of the pan.
More recipes with chicken and sausage that you might like
- One-Pan Pesto Chicken and Veggies (Asparagus and Cherry Tomatoes)
- Maple Chicken with Sweet Potatoes
- Italian Sausage Pasta with Vegetables
Chicken Sausage and Vegetable Skillet - One-Pan Meal
Sausage and Veggies
- 3 ears corn completely cooked (or about 2 cups corn kernels, cooked)
- 1 tablespoon olive oil
- 12 oz sausage cooked, such as cajun sausage, andouille sausage, or smoked sausage
- 1 red bell pepper diced
- 1 zucchini large, sliced
- ½ teaspoon chili powder
- fresh cilantro chopped
- 1.2 lb chicken thighs boneless, skinless
- ½ teaspoon chili powder or more
- ¼ teaspoon salt
- 2 tablespoons olive oil
- fresh cilantro chopped
- Heat 1 tablespoon olive oil in a cast-iron skillet on medium heat.
- Slice cooked sausage into coins and add to the skillet.
- Cook on medium heat in a cast-iron skillet for 5 minutes on one side, then flip over and cook for about 3 minutes on the other side. Remove from skillet to a large plate.
- You will have oil from the sausage. Leave some oil in the skillet for the veggies. Remove extra oil to a small, heat-proof bowl, and reserve.
- To the same, now empty, skillet add diced bell pepper, and cook for about 4 minutes on medium heat. You might have to add some of the reserved oil to the skillet to prevent veggies from sticking to the bottom of the pan. Remove cooked bell pepper to the same large plate with sausage.
- To the same, now empty, skillet add sliced zucchini, and cook for about 3 minutes on medium heat. You might have to add some of the reserved oil to the skillet to prevent veggies from sticking to the bottom of the pan.
- Slice corn kernels off the cob with a knife.
- In the same skillet combine together cooked sausage, cooked bell pepper, cooked zucchini, and cooked corn kernels. Mix everything well. Add reserved oil from cooked sausage, and mix. Add chili powder and stir. Remove sausage and veggies from the skillet into a large bowl.
- Season chicken thighs with salt and chili powder.
- Heat the same (now empty) cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through.
- Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. Remove from heat.
- Add back cooked veggies and sausage to the skillet with chicken. Reheat gently and briefly.
- Remove from heat. Top with chopped cilantro.
- Note: I don't think seasoning this dish with extra salt is necessary as the sausage is usually quite salty. However, use your best judgment and season with salt, if needed.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.