Chicken with Sausage and Peppers, Fast, Easy, Delicious

 

Using bone-in thighs keeps the dish juicy, while your choice of sausage, sweet or spicy, adds flavor. Bell peppers not only provide color but also a hint of sweetness that balances the savory onions and garlic sautéed in olive oil. This combination can be finished in the oven or on the stove. Consider serving it with crusty bread or over rice for a satisfying meal. Adding the right herbs, a splash of vinegar, and maybe some potatoes rounds it out nicely. It’s a recipe you’ll probably want to make again and again. Keep reading for more tips!

Key Takeaways

• Bone-in, skin-on chicken thighs give you the best flavour and texture.
• Sweet and spicy Italian sausages both work, chicken sausage makes it lighter.
• Bell peppers, onions, and garlic are the base; finish with Italian herbs and serve with bread or pasta.

Core Ingredients and Flavor Foundations

Some dishes look simple but trip you up if you don’t pay attention. Chicken with sausage and peppers is one of those. The smell of onions and peppers frying in olive oil is unmistakable, and by the time the sausage hits the pan, you know you’re in for something good. The basics never really change, chicken (thighs, if you’re thinking straight), Italian sausage (chicken or pork, sweet or hot), bell peppers, onions, garlic, and olive oil. That’s the start.Most home cooks, especially the ones who know their way around a kitchen, reach for bone-in, skin-on chicken thighs. They don’t dry out, even in a hot oven, and the fat keeps everything in the pan moist. Breasts work if that’s all you’ve got. Boneless too. But thighs just have that rich, meaty taste that makes this feel like more than a weeknight fix.Sausage is always a debate, pork or chicken, sweet or hot. Chicken sausage keeps things lighter and lets the peppers stand out. Pork brings that deeper, classic flavour, especially if you go for spicy. Both are good, both have their place. Try both, see which one you like.Peppers, red, yellow, green, add sweetness and colour that’s almost too nice to eat. Onions and garlic are non-negotiable. They’re the backbone, the thing that makes the kitchen smell like home.

Chicken Selection and Preparation

Bone-in, Skin-on Thighs for Juiciness and Flavor

Bone-in, skin-on thighs (about 700g to 900g for four people) are the gold standard. Season them well with kosher salt and black pepper, don’t hold back.[1]If you’ve ever under-salted chicken, you know it’s not worth repeating. Pat them dry, rub with olive oil, and let them sit while you get everything else ready.Some cooks brine their chicken for extra juiciness. Not always necessary, but if you’ve got time and a brine on hand, it can help. If you do, just watch the salt later.

Alternatives: Boneless or Chicken Breasts

Boneless thighs or breasts cook faster but don’t give up as much flavour to the pan. If you use these, keep an eye on the clock, overcooked breast turns stringy quick. Thin cutlets finish in under 20 minutes.

Sausage Varieties and Their Impact

Italian Sausage: Pork and Chicken Options

Italian sausage is the anchor, pork for that deep, classic taste, chicken if you want to keep it a bit lighter. Most recipes use about 4 links (450g to 700g). Slice into thick coins or leave whole for a more rustic look.

Sweet vs Spicy Sausage Choices

Sweet Italian sausage is rich and mellow, letting the peppers and onions take the lead. Hot sausage (with a bit of fennel and chilli flake) brings a kick that wakes up the rest of the dish. Chicken sausage with apples or herbs adds a twist. You can mix and match, half sweet, half spicy is usually a safe bet for a crowd.

Peppers and Aromatics

Bell Peppers: Color and Sweetness Variations

Two or three large bell peppers (red, yellow, green) get you the right mix of sweetness and colour. Slice into strips, thin enough to soften, thick enough to hold their shape.

Onions and Garlic as Flavor Bases

One large yellow onion, sliced, plus two or three cloves of garlic, minced or sliced thin. These go in early, so they can soften and caramelise, turning sweet and golden. Don’t rush this, five to seven minutes over medium heat is about right.

Seasonings and Optional Enhancements

Common Herbs: Oregano, Rosemary, Sage, Italian Seasoning

Dried oregano is the standard, one teaspoon, maybe two. Rosemary or sage, if you want a woodsy edge. Some toss in a blend labeled “Italian seasoning,” which covers all the bases. Fresh herbs at the end (parsley, basil) brighten everything up.

Use of Red Pepper Flakes for Heat

A pinch (or more) of red pepper flakes wakes up the whole dish. Add the garlic so the oil picks up their spice.

Additions: Potatoes, Tomatoes, Wine, Vinegar, Cheese

• Yukon Gold potatoes, cut in chunks, make this a full meal.
• Cherry tomatoes or a tin of diced tomatoes turn it saucy, good over pasta.
• A splash of dry white wine or white balsamic vinegar cuts the richness.
• Finish with grated Parmesan or mozzarella, if you want.

Cooking Techniques and Methods

Credit: Food Wishes

Stovetop Skillet Method

A heavy skillet (cast iron, if you have it) is best.

1. Brown sausage slices in olive oil over medium-high heat, 3-4 minutes a side. Remove and set aside.
2. Add onions and peppers, stir now and then until soft and starting to caramelise. Add garlic, cook for one minute.
3. Push veg to the side, add chicken thighs skin-side down. Sear until golden, then flip.
4. Return sausage to the pan, add herbs, chilli flakes, and any wine or tomatoes.[2]
5. Cover and simmer gently until chicken is cooked through (thighs: 25-35 minutes, breasts: 15-20). Take the lid off near the end to reduce sauce, if using tomatoes.
6. Finish with cheese, if you want. Serve hot.

Oven Roasting Approach

Sheet pan dinners are a blessing for busy nights.

1. Preheat the oven to 425°F.
2. Toss peppers, onions, potatoes (if using), and garlic with olive oil, salt, pepper, and herbs directly on a rimmed baking sheet.
3. Nestle chicken thighs and sausages among vegetables.
4. Roast 35-45 minutes, until chicken is deeply browned and registers 165°F inside.
5. Sprinkle with parsley. Serve straight from the pan with crusty bread.

Braising Style: Chicken Scarpariello

A more involved dish, but worth the time.

1. Brown chicken and sausage in a Dutch oven, set aside.
2. Sauté onions, peppers, and garlic until soft.
3. Deglaze with 1/2 cup dry white wine; scrape up browned bits.
4. Add pickled cherry peppers (and some brine), return meats, pour in chicken stock.
5. Cover and braise in a 350°F oven until chicken is fork-tender, 30-40 minutes.

Serve with plenty of sauce, over pasta or with bread.

Serving Suggestions and Presentation

Accompaniments and Pairings

• Ladle over al dente pasta or steamed rice for a one-bowl meal.
• Spoon onto toasted hoagie rolls or ciabatta for a chicken sausage peppers sandwich (hoagie or sub).
• For low-carb, try cauliflower rice or just pile the dish high in a bowl.

Using Crusty Italian Bread for Sauce Soaking

This is the move. Tear a hunk of bread, mop up the sauce, and you understand why people keep making this dish.

Sandwich or Hoagie Style Presentation

Pile the chicken, sausage, and peppers into a warm roll, top with a slice of provolone, and broil until melted. Street food style, no fuss.

Flavor Profile and Texture Balance

• Savory and hearty: Chicken thighs and sausage lay the foundation.
• Sweetness: Bell peppers and onions caramelize, balancing the richness.
• Herbaceous and tangy: Oregano, basil, maybe a splash of vinegar or wine.
• Umami: Tomatoes (if using) and any cheese finish it off.

Notable Variations and Nutritional Considerations

Classic Variations and Regional Twists

• Scarpariello: Chicken braised with sausage, cherry peppers, and wine, sweet, spicy, and tangy.
• Simple skillet: Just sausage, peppers, onions, and a sprinkle of Parmesan.
• Sheet pan roasted: All ingredients tossed and roasted for hands-off cooking.
• Tomato-based: Add tomato sauce for a pasta-friendly version.

Health and Dietary Notes

• Chicken sausage drops the calories and saturated fat.
• Bell peppers give you vitamin C, colour, and fibre.
• Gluten-free if you skip the bread and pasta.
• Low-carb? Serve over veg or cauliflower rice.
• Dairy-free? Skip the cheese; it’s still packed with flavour.

Conclusion

Too much in a skillet just results in steaming, not browning. Sear meat over high heat for that rich flavor. Let it rest for five minutes after cooking, juices absorb better. Leftovers? They usually taste better the next day. This dish, chicken with sausage and peppers, hits all the marks: comfort, protein, and colorful variety. It’s perfect for a laid-back Sunday or a busy weeknight. So, if you whip up a tasty version, snap a pic to share. It’s a meal that builds connections.

FAQ

What’s the easiest way to make an easy chicken sausage peppers dinner without much cleanup?

Try a one-pan chicken sausage peppers setup or go with sheet pan chicken sausage peppers for less mess. Both ways cook everything on one tray, your sausage, your peppers, maybe even some Yukon potatoes. Just toss them with olive oil, sprinkle on kosher salt and black pepper, then roast. Less cleanup, great flavor.

Can I turn a chicken sausage peppers recipe into a healthy chicken sausage peppers lunch?

Yes, just keep it light. Use chicken breast sausage peppers or grilled chicken sausage peppers. Toss in bell peppers or sweet peppers, skip heavy sauces, and go with olive oil and parsley. This makes a healthy chicken sausage peppers lunch that’s still filling but won’t slow you down.

How do I make baked chicken with sausage and peppers for a family dinner?

Use a casserole dish or a sheet pan. Baked chicken with sausage and peppers is great for a family meal. Add chicken thighs sausage peppers or chicken breast sausage peppers for variety. Throw in red onion, yellow onion, and Yukon potatoes. It’s cozy, easy, and pure comfort food.

What’s the best way to meal prep chicken sausage and peppers for the week?

Try chicken sausage peppers meal prep by roasting everything at once, sausage, bell peppers, garlic, and tomatoes. Oven roasted chicken sausage peppers keep well in the fridge and reheat fast. Add to rice, pasta, or sandwich rolls for quick lunches or weeknight dinners.

Can I make chicken sausage peppers, pasta or rice dishes ahead of time?

Totally. Make chicken sausage peppers pasta or chicken sausage peppers rice in big batches. Cook the sausage with garlic, tomatoes, and peppers, use sweet or spicy chicken sausage peppers, depending on what you like. Store portions in the fridge and warm them up for easy weeknight meals.

How do I spice up a chicken sausage peppers sandwich or hoagie?

Start with a grilled or roasted chicken sausage peppers mix. Add sweet peppers, red onion, and piment d’espelette if you want a kick. Serve on a hoagie or sub roll for a bold chicken sausage peppers sandwich. Fresh parsley and a splash of olive oil pull it all together.

Can I use a slow cooker or crockpot for chicken sausage and peppers?

Yes, both work great. Slow cooker chicken sausage peppers or crockpot chicken sausage peppers let the flavors blend low and slow. Just add your sausage, sweet peppers, garlic, and tomato, and set it to cook. It’s low-effort and perfect for a laid-back dinner.

Is there a Mediterranean-style chicken sausage peppers recipe?

Yes, try a chicken sausage peppers Mediterranean twist. Use olive oil, garlic, tomato, and maybe piquillo peppers. Add parsley and finish with a sprinkle of kosher salt and black pepper. It pairs well with rice or flatbread and works with either mild sausage or hot sausage.

References

1. https://cookingfrombooks.com/2021/01/25/chicken-with-sausage-peppers-scarpariello/
2. https://www.tippsinthekitch.com/5-ingredient-chicken-sausage-and-pepper-skillet/

Related Articles

1. https://milkwoodrestaurant.com/chicken-sausage-with-vegetables-2/
2. https://milkwoodrestaurant.com/chicken-thighs-and-sausage-recipe-ideas/
3. https://milkwoodrestaurant.com/how-to-cook-italian-chicken-sausage-links/