Unbeatable 30-Minute One-Pan Chicken Sausage and Peppers

You know those nights when you’re staring into the fridge, totally wiped out, but still need to get dinner on the table? That’s exactly when my One-Pan Chicken Sausage and Peppers saves the day. I’ve lost count of how many times this recipe has rescued me from takeout menus—it’s that quick and easy. Just toss everything in one pan, let it sizzle away while you set the table, and boom—dinner’s ready in under 30 minutes. The best part? That amazing smell of caramelizing peppers and savory sausage that fills your kitchen. Trust me, this dish tastes way fancier than the effort it requires.

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Why You’ll Love This One-Pan Chicken Sausage and Peppers

This recipe has become my weeknight superhero for so many reasons:

• Dinner FAST: From fridge to table in under 30 minutes – I time it when my kids are hangry.
• One pan = zero stress: Just wipe it clean after – no sink full of dishes to dread
• Totally flexible: Swap veggies based on what’s in your fridge (zucchini works great too)
• Secretly healthy: Packed with protein and veggies, but tastes like comfort food

Honestly, the hardest part is waiting for those peppers to get perfectly tender while that amazing smell fills your kitchen.

Ingredients for One-Pan Chicken Sausage and Peppers

Here’s what you’ll need to make this lifesaver meal (I promise it’s all simple stuff):

• 1 lb chicken sausage – sliced into coins (I like the Italian-style ones with fennel, but any flavor works)
• 2 bell peppers – any color, sliced thin (I often do one red and one yellow for sweetness)
• 1 onion – sliced into half-moons (yellow or white both work great)
• 2 tbsp olive oil – just enough to coat the pan
• 1 tsp salt – plus more to taste
• 1/2 tsp black pepper – freshly cracked if you’ve got it
• 1 tsp garlic powder – my lazy substitute when I’m out of fresh garlic
• 1 tsp dried oregano – the secret flavor booster.

Ingredient Notes & Substitutions

No chicken sausage? No problem. Here’s how to adapt:

• Turkey sausage works just as well (or even pork if that’s what you have)
• Vegetarian? Try plant-based sausage – just add it later since it cooks faster
• Out of olive oil? Any neutral oil like avocado or grapeseed will do
• Spice lovers – toss in some red pepper flakes when you add the oregano

This recipe is seriously forgiving – I’ve made it with frozen peppers in a pinch (just pat them dry first)

How to Make One-Pan Chicken Sausage and Peppers

Alright, let’s get cooking. This is so simple you’ll have it memorized after one try:

1. Heat the oil in your largest skillet over medium heat – I use my trusty 12-inch cast iron, but any heavy pan works. Give it a minute to get properly hot (you should see a slight shimmer in the oil).
2. Brown the sausage for about 5 minutes, stirring occasionally. You want those little coins to get some golden color – that’s where the flavor lives. Don’t worry about cooking them through yet.
3. Toss in the veggies – all those beautiful pepper slices and onions go in now. Stir everything together so the oil coats them evenly. This is when your kitchen starts smelling amazing.
4. Season it up with the salt, pepper, garlic powder, and oregano. I like to sprinkle from high up so everything gets evenly coated – my grandma’s trick.
5. Cook for 10 minutes, stirring every few minutes. You’ll know it’s ready when the peppers soften but still have a slight crunch, and the onions turn translucent. Taste and adjust salt if needed – I usually add another pinch.

That’s it, Seriously, dinner doesn’t get easier than this. The whole process takes about 15 minutes of active cooking time – just enough to pour yourself a glass of wine while you stir.

Tips for Perfect One-Pan Chicken Sausage and Peppers

Two game-changing tips from my many test runs:

• Don’t crowd the pan – if your skillet looks packed, cook in batches. Overcrowding steams instead of browns.
• Adjust heat as needed – if things are browning too fast, lower the temp slightly. You want steady sizzling, not smoking.

Serving Suggestions for One-Pan Chicken Sausage and Peppers

This dish plays well with others. My favorite ways to serve it:

• Piled high on crusty bread – the juices soak in perfectly
• Over creamy polenta for ultimate comfort food vibes
• With quinoa or rice to stretch it into more meals

Sometimes I just grab a fork and eat it straight from the pan – no judgment here.

Storing and Reheating One-Pan Chicken Sausage and Peppers

This meal tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days – the flavors really meld together. For longer storage, freeze in portions for up to 2 months (though I rarely have leftovers to freeze).

When reheating, the stovetop is my go-to – just warm it gently in a skillet with a splash of water to keep it moist. Microwave works in a pinch, but the peppers stay crisper on the stove. Pro tip: If you froze it, thaw overnight in the fridge first for best texture.

Nutritional Information

Just so you know – nutrition varies based on your specific ingredients, but here’s the general breakdown per serving of my One-Pan Chicken Sausage and Peppers:

• Calories: About 320
• Protein: 20g (thanks to that chicken sausage)
• Fat: 18g (mostly the good kind from olive oil and sausage)
• Carbs: 15g with 3g fiber from all those colorful veggies

Not bad for a meal that tastes this good, right? The peppers pack a vitamin C punch too.

Frequently Asked Questions

Try this recipe and share your results. Tag me so I can see your delicious creations – I love hearing how you make it your own.

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