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Chicken Sausage and Vegetable Skillet with Corn, Zucchini, and Bell Peppers in a cast iron pan
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Chicken Sausage and Vegetable Skillet - One-Pan Meal

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!
Course Main Course
Cuisine American
Keyword sausage and veggies skillet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 741kcal
Author Julia

Ingredients

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

Chicken

  • 1.2 lb chicken thighs boneless, skinless
  • ½ teaspoon chili powder or more
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • fresh cilantro chopped

Instructions

Cook sausage

  • 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.

Prepare veggies

  • 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.

Cook chicken

  • 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.

Assembly

  • 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.

Nutrition

Calories: 741kcal | Carbohydrates: 20g | Protein: 39g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 195mg | Sodium: 805mg | Potassium: 858mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 52mg | Calcium: 33mg | Iron: 3mg