Chicken sausage with peppers and onions is about as quick and tasty as a meal gets. The chicken sausage stays juicy, while the bell peppers and onions soften and caramelize, soaking up garlic and Italian herbs. You can cook it all in a skillet or toss it on a sheet pan and roast it in the oven.
Either way, you end up with a plate that’s colorful, packed with protein, and full of vitamins. It works great over pasta or rice, or just with some crusty bread on the side. If you want to make this dish your own, keep reading for some easy tips and variations.
Key Takeaways
- Chicken sausage pairs perfectly with sautéed or roasted bell peppers and onions for a balanced, flavorful meal.
- Using Italian seasoning, garlic, and optional ingredients like balsamic vinegar or marinara sauce enhances the depth of flavor.
- This dish is versatile, easy to prepare with one pan methods, and adaptable to various dietary needs including low carb and gluten free.
Simple Chicken Sausage & Peppers Recipe
This old school Italian American dish needs just a handful of ingredients and about 30 minutes. Perfect for those nights when you are too tired to cook but still want something good.
What you will need
- 1 pound chicken sausage (sweet Italian or spicy)
- 3 bell peppers (mix of red, yellow, green)
- 2 medium onions
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper
- Optional: splash of balsamic vinegar or 1/2 cup marinara sauce
Steps
- Slice the peppers into strips about a quarter inch wide. Cut onions the same way. Mince garlic if using fresh.
- Get a big skillet hot over medium heat. Add oil, then drop in the sausages. If they are raw, cook them for about 12 minutes, turning now and then until brown all over. For pre cooked ones, 5 minutes will do it. Take them out and let them rest.
- Throw peppers and onions in that same pan. They will need about 10 minutes to get soft and start getting those nice brown spots. Do not rush it.
- Add garlic and herbs, cook another minute or two. Salt and pepper to taste.
- Cut sausages into chunks or leave them whole if that is your thing and put them back in with the veggies.
- If you are feeling fancy, splash in some balsamic or marinara. Let everything hang out together for a few minutes so the flavors mix.
Some folks serve this over polenta or stuff it in rolls. It is pretty great just by itself too. Makes enough for 4 people, maybe with some leftovers for lunch tomorrow.
Pro tip: do not move the veggies around too much while they cook. Let them sit and get those nice brown bits. That is where all the good flavor comes from.
Cooking Techniques
That sizzling sound of sausage hitting a hot pan might be one of the best kitchen symphonies around. Here is what works every time.
The Classic Skillet Way
Grab your biggest pan and crank up the heat to medium high. Pour in about 2 tablespoons of olive oil and let it get nice and hot. Slice up those chicken sausages about 1 inch pieces work great and toss them in.
They will need about 8 to 10 minutes to get that perfect golden brown color, and you will want to push them around every now and then. Once they are done, scoop them out and let them hang out on a plate for a bit.
Now for the good part. Drop the heat to medium and throw in a diced onion and 3 to 4 minced garlic cloves into all those tasty sausage bits stuck to the pan. Give them about 5 minutes until soft and starting to turn clear. Add in your peppers cut into strips.
Let everything cook for another 6 to 7 minutes, you want the peppers to still have some bite. Toss the sausage back in, add a good pinch of Italian seasoning, salt, and pepper, and let it all hang out together for a couple minutes.
Mastering these chicken sausage cooking techniques can elevate your weeknight dinners effortlessly. (1)
The Lazy Sheet Pan Method
Sometimes you just do not feel like babysitting a pan. That is when the oven does the work. Heat it up to 400°F. Grab a sheet pan one with a rim unless you enjoy cleaning your oven. Throw everything on there sausage pieces, pepper strips, chunked up onions. Drizzle with 3 tablespoons olive oil, scatter 4 to 5 whole garlic cloves and sprinkle with those same Italian herbs. Mix it all up with your hands.
Stick it in the oven for about 25 minutes. Give everything a stir halfway through if you remember. You will know it is done when the peppers start getting those nice dark spots and the sausage looks like it has been sunbathing. The onions get all sweet and soft, and those whole garlic cloves turn into something magical.
Both ways work great. Just depends if you are in a stand and stir mood or more of a set it and forget it kind of day.
Serving Suggestions and Variations
The serving part is where you can get creative. Toss it over some al dente pasta about 3 cups cooked and you have a solid dinner. A couple spoonfuls of marinara or that jar of pesto hiding in the back of your fridge makes it even better.
For the carb conscious crowd, riced cauliflower soaks up all those pan juices just as well and honestly, it is pretty good. Some people swear by just having a chunk of crusty bread on the side to mop up whatever is left in the bowl.
Mix It Up
- Splash in 2 tablespoons of balsamic near the end, gets kind of sticky and sweet
- Add a pinch or three of red pepper flakes if you like it hot
- Throw in some sliced mushrooms with the peppers
- Switch up the sausage, turkey is leaner, pork is richer
Here is something that will make you look like a genius at potlucks. Get those little Hawaiian rolls, slice the whole pack in half horizontally, layer the bottom with the sausage and pepper mixture, throw some provolone on top, put the roll tops back on. Brush with melted butter, maybe some garlic powder if you are feeling fancy. Wrap in foil, bake at 350°F for about 15 to 20 minutes until everything is all melty. Cut into individual sliders. Watch them disappear.
For the meal prep crowd, this stuff is gold. Make a big batch on Sunday double everything, portion it out with some rice or quinoa, and you have lunch sorted for the week. The flavors actually get better after a day or two in the fridge, and it will not turn into a sad desk lunch situation. Just remember to leave a little space in your containers. Nobody likes exploding lunch boxes in the microwave.
Nutritional Profile and Dietary Adaptability
credit: Health Benefits 108
The healthy stuff is pretty straightforward here, but let us be real nobody wants to feel like they are eating diet food. Chicken sausage has about half the fat of regular pork sausage around 7 grams per link instead of 15, but it still tastes like actual food. That is probably why it is showing up in grocery carts more these days.
Those colorful peppers are not just for show. Red ones pack more vitamin C than oranges about 95 mg per pepper, and the yellow ones are not far behind. Throw in those onions, and you have a decent amount of fiber working for you about 3 grams per serving. The olive oil is doing more than just keeping everything from sticking to the pan, it has those omega 3s everyone is always talking about.
If you want to explore more ways to enjoy chicken sausage, check out some of the top chicken sausage and broccoli recipes that combine nutrition with simplicity.
For the folks watching what they eat
- Skip the pasta, and you are looking at maybe 8 net carbs per serving
- Everything is naturally gluten free just watch out for some brands of sausage that might sneak wheat in as filler
- Paleo people can just make sure their sausage does not have any weird additives
- Keto followers, this is pretty much ready to go as is
One thing about the herbs dried work fine, but if you have fresh basil or oregano hanging around, throw them in at the end. Makes a big difference. And spring for the better sausage if you can the cheap stuff usually has more fillers than actual chicken, and you can taste the difference.
Goes great over cauliflower rice if you are trying to keep things light, or just eat it straight up. Either way, it is the kind of healthy food that does not taste like punishment. (2)
Practical Tips and Enhancements for Optimal Results
Quality really makes or breaks this dish. Those fancy organic sausages might cost a couple bucks more usually around 6 to 7 per pack instead of 4, but they are worth it. Look for brands that list chicken as the first ingredient not some weird science experiment of preservatives.
Here is what makes the difference between pretty good and really good.
The Browning Game
- Do not rush it. Give those sausages a good 3 to 4 minutes on each side.
- Listen for that sizzle. If you do not hear it, your pan is not hot enough.
- Leave some space between the pieces. Crowding makes them steam instead of brown.
- That golden brown color. That is flavor happening.
For the veggie part, same deal. A cramped pan means soggy peppers, and nobody is excited about that. Better to cook in batches if your pan is on the smaller side. You want to hear that slight sizzle when the veggies hit the pan. Means you are getting that nice caramelization going.
Make Ahead Tips
This stuff is actually better the next day, once all the flavors have had time to get friendly with each other. Keeps in the fridge for about 5 days in those plastic containers everyone has stuffed in their cabinet somewhere. Reheat it in a pan if you are feeling fancy, or zap it in the microwave for about 2 minutes if you are in a hurry both work fine.
For those crazy weeknights when cooking feels like too much work, grab the pre cooked sausage. Yeah, it is kind of cheating, but sometimes you just need dinner to happen fast. The sheet pan method is your friend here. Dump everything on, stick it in the oven, go do something else for 25 minutes. Dinner still turns out pretty great, and there is only one pan to wash.
FAQ
How can I cook chicken sausage peppers onions skillet for a quick weeknight dinner while keeping it low carb and healthy?
There’s something about cooking everything in one pan that just feels right, simple, quick, no fuss. Start with a hot skillet, then throw in chicken sausage, peppers, onions, and garlic. Let them brown until they get that nice color.
This chicken sausage and peppers dish tastes rich, but it doesn’t weigh you down with carbs. A splash of balsamic vinegar or a handful of fresh herbs can bring out more flavor, if you want. You can eat it straight from the pan, pile it on cauliflower rice, or drizzle some light tomato sauce over it. Easy, fast, and satisfying.
For those looking to keep meals low carb without sacrificing flavor, these chicken sausage stir-fry ideas offer a quick and delicious solution.
What’s the best way to make sheet pan chicken sausage peppers with onions and potatoes for meal prep or a family dinner?
Sometimes the best meals come from just tossing everything on a sheet pan and letting the oven do the work. Spread chicken sausage, peppers, onions, and potatoes on a rimmed pan. Drizzle olive oil, sprinkle herbs, and maybe add a pinch of spice if you want a little kick.
Roast it all until the vegetables caramelize and the sausage turns golden brown. The smell alone is worth it. This sheet pan chicken sausage and peppers dinner is perfect for meal prep because it keeps well and cleanup’s a breeze. No standing over the stove, just simple, hands-off cooking.
Can I turn Italian chicken sausage peppers and onions into a pasta dinner or a creamy Alfredo style dish?
There’s a comfort in cooking chicken sausage, peppers, and onions with marinara, then tossing it all with pasta sauce for a hearty meal. If you want something richer, stir that mix into warm Alfredo sauce or layer it with cheese for a baked chicken sausage peppers onions Alfredo dish.
The Italian flavors in the sausage and peppers work well with noodles, but for a lighter option, zucchini ribbons do the trick. It’s simple, filling, and you get that mix of savory and creamy without overcomplicating things. Perfect for a quick, satisfying dinner.
How do I use a slow cooker for chicken sausage peppers and onions without losing flavor or texture?
There’s something quietly satisfying about letting a slow cooker do its thing. Place chicken sausage, peppers, and onions in the pot with a bit of broth or tomatoes. Toss in garlic, herbs, and maybe a splash of balsamic vinegar to add some depth.
Cooking on low heat keeps everything tender while the flavors slowly mingle. Near the end, take off the lid for a short time so the extra liquid can cook down. That way, the chicken sausage pepper onion bake stays thick and hearty, not watery. Slow, easy, and full of flavor.
Conclusion
Chicken sausage with peppers and onions is a simple dish that packs plenty of flavor without much effort. It is flexible enough to be a weeknight go to, a family favorite, or a meal prep winner. Cook it on the stove with marinara, roast it with balsamic, or spice it up with chili flakes, the choice is yours. Grab a skillet or sheet pan and enjoy a warm, colorful meal any night. Try different twists and make it yours.
Related Articles
- https://milkwoodrestaurant.com/easy-chicken-sausage-and-broccoli-recipes/
- https://milkwoodrestaurant.com/chicken-sausage-stir-fry/
- https://milkwoodrestaurant.com/how-to-cook-chicken-sausage-3-ways/
References
- https://wholelottayum.com/chicken-sausage-and-peppers/
- https://www.nutritionvalue.org/Smoked_andouille_chicken_sausage_with_roasted_bell_peppers_%26_onions_by_GILBERT%27S_589123_nutritional_value.html
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