25-Minute Simple Sheet Pan Chicken Sausage & Peppers Recipe

You know those nights when you’re staring into the fridge at 6pm, totally drained, and just need dinner to magically make itself? That’s exactly why I fell in love with this Simple Sheet Pan Chicken Sausage & Peppers recipe. It’s become my go-to lifesaver when the week gets crazy – toss everything on one pan, pop it in the oven, and boom. Twenty-five minutes later, you’ve got a colorful, flavorful meal with practically zero cleanup.

I first tried this combo during a particularly hectic soccer season when my kids had practice four nights a week. The smell of roasting peppers and garlic would greet us when we walked back in the door, and suddenly takeout didn’t seem so tempting anymore. What I love most (besides the single-pan convenience) is how the chicken sausage gets those perfect caramelized edges while the peppers soften just enough to still have a bit of crunch. It’s the kind of meal that feels put-together but secretly took you ten minutes of actual work.

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Why You’ll Love This Simple Sheet Pan Chicken Sausage & Peppers

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

• Ten minutes of prep – I’m serious Just slice, toss, and bake while you set the table or pour some wine
• One pan magic – No stack of dirty pots to scrub later (my least favorite chore)
• Totally flexible – Swap in whatever veggies you’ve got, or add potatoes for extra heartiness
• Big flavor payoff – The sausage juices mingle with the peppers and spices to create this amazing savory sauce
• Leftovers that actually taste good – It reheats beautifully for next-day lunches

Trust me, once this hits your rotation, you’ll wonder how you ever survived busy nights without it.

Ingredients for Simple Sheet Pan Chicken Sausage & Peppers

What I absolutely adore about this recipe is how the short ingredient list packs such a punch. Here’s everything you’ll need to make my favorite weeknight lifesaver:

• 1 lb chicken sausage – I like the pre-cooked kind (look for Italian-style or garlic & herb flavors), sliced into ½-inch rounds so they get those delicious crispy edges
• 2 bell peppers – Any color combo works (I’m partial to one red and one yellow), thinly sliced so they roast evenly
• 1 large onion – Sliced into pretty half-moons about ¼-inch thick – they’ll caramelize beautifully
• 2 tbsp olive oil – The good stuff, It helps everything get that perfect golden color
• 1 tsp salt – I use kosher salt because it distributes so well
• ½ tsp black pepper – Freshly cracked if you’ve got it
• 1 tsp garlic powder – My secret for that “slow-roasted garlic” flavor without the chopping
• 1 tsp dried oregano – Rub it between your fingers first to wake up the oils

See? Nothing fancy, just simple ingredients that transform into something magical in the oven. The best part is you probably have most of this in your kitchen right now.

Equipment You’ll Need

Listen, I’m all about minimal kitchen gear – the less I have to wash, the better, Here’s everything you’ll need (which is basically nothing fancy):

• 1 sturdy sheet pan – The real MVP of this recipe (I use my trusty half-sheet pan that’s seen about a million meals)
• 1 mixing bowl – Big enough to toss everything together without making a mess
• 1 sharp knife – For slicing those peppers and onions like a pro
• Parchment paper (optional) – My lazy-girl hack for zero scrubbing later (but the pan will still get deliciously seasoned if you skip it)

That’s it, No fancy gadgets, no special tools – just the basics that’ll have dinner on the table in no time.

How to Make Simple Sheet Pan Chicken Sausage & Peppers

Okay, here’s where the magic happens, I’ve made this so many times I could probably do it in my sleep, but let me walk you through each simple step. The key is letting the oven do most of the work while you kick back (or, let’s be real, tackle that pile of laundry).

Step 1: Preheat and Prep

First things first – crank that oven to 400°F (200°C). This is the sweet spot where everything gets nicely caramelized without burning. While it heats up, let’s prep:

• Slice your sausage into those perfect little coins – about ½-inch thick so they hold their shape
• For the peppers, I like to slice off the sides then cut them into strips (much easier than wrestling with seeds)
• The onion gets halved first, then sliced into those pretty half-moons – they’ll melt into sweetness as they cook

Pro tip: Do all your chopping on one cutting board to save dishes. I learned that after one too many nights drowning in my sink What to make for lazy dinner?

Step 2: Season and Toss

Now for the fun part, Dump everything into your biggest mixing bowl – the sausage, peppers, and onions all together. Drizzle with that olive oil – don’t be shy, it helps everything get golden and delicious.

Next, shower everything with the salt, pepper, garlic powder, and oregano. Here’s my secret: I use my (clean) hands to toss everything together. You’ll feel when every single piece gets coated evenly – way better than a spoon.

Listen for that satisfying sizzle when it hits the hot pan later – that’s how you know the flavors are going to be amazing.

Step 3: Bake to Perfection

Spread your seasoned mixture in a single layer on the sheet pan (crowding = steaming, and we want some caramelization). Pop it in the oven and set your timer for 10 minutes.

When the timer dings, give everything a good stir – those bottom bits are getting golden and we want to share the love. Slide it back in for another 10-15 minutes until the peppers are tender with slightly crispy edges and the sausage is beautifully browned.

The smell will have everyone hovering in the kitchen – resist eating straight from the pan (Okay, maybe sneak one piece to test.)

Tips for the Best Simple Sheet Pan Chicken Sausage & Peppers

After making this sheet pan wonder more times than I can count, I’ve picked up some game-changing tricks that take it from good to “wow, did you really just throw this together?” Here are my absolute must-know tips:

• Slice everything evenly – I aim for ¼-inch thick pepper strips and onion slices. They’ll cook at the same rate, so no burnt bits or crunchy surprises.
• Preheat that pan – Sometimes I pop the empty sheet pan in while the oven heats up. A hot pan = instant sizzle = better browning (just be careful when adding the food).
• Give it space – If your pan looks crowded, split between two pans. Overcrowding steams instead of roasts, and we want those crispy edges.
• Internal temp matters – While pre-cooked sausage is safe, I still check with a meat thermometer out of habit – 165°F in the center means perfect doneness.
• Finish with flair – A drizzle of balsamic glaze or squeeze of lemon right before serving brightens all the flavors. My kids love when I sprinkle Parmesan on top.
• Broil for the finale – If you want extra color, kick on the broiler for the last 2 minutes. Watch closely though – it goes from golden to charred fast.

The beauty of this recipe? Even if you “mess up,” it still tastes amazing. Burnt a few peppers? Call them “smoky.” Sausage extra crispy? That’s “textural contrast.” Trust me, no one will complain when this hits the table.

Variations to Try

One of the best things about this recipe is how easily you can switch it up based on what’s in your fridge or what your taste buds are craving that day. Here are my favorite twists that keep things exciting week after week:

Swap the Protein

While chicken sausage is my usual go-to (so juicy and flavorful), sometimes I’ll use turkey sausage for a leaner option or even spicy Italian pork sausage when I want more kick. Smoked sausage works beautifully too – just slice it a bit thicker since it’s softer.

Add Some Starch

On extra hungry nights, I’ll toss in chopped baby potatoes or sweet potatoes with the veggies. Just cut them small (½-inch cubes) and give them a 10-minute head start in the oven before adding the other ingredients. The potatoes soak up all those delicious sausage drippings – so good Crispy Smashed Potatoes with Rosemary Recipe

Spice It Up

Sometimes I’ll swap the oregano for smoked paprika and a pinch of red pepper flakes. Or for an Italian vibe, I’ll add a teaspoon of fennel seeds with the garlic powder. My husband loves when I brush everything with a bit of hot honey during the last 5 minutes of baking.

Veggie Bonanza

This is the perfect “clean out the crisper” meal, Zucchini, mushrooms, broccoli florets, or even Brussels sprouts halves all roast beautifully alongside the peppers. Just keep an eye on cooking times – softer veggies might need less time in the oven.

The beauty of sheet pan cooking? There are no wrong answers. Play around with different combos until you find your family’s favorite version – mine changes every time I make it One Pan Balsamic Glazed Chicken and Veggies

Serving Suggestions

This sheet pan wonder practically begs to be served with something to soak up those delicious juices I love it with crusty bread for quick dipping, or over rice if we’re extra hungry. On lighter nights, a simple green salad with lemon dressing makes the perfect fresh contrast to the rich sausage and peppers.

Storage and Reheating

Now, I know what you’re thinking – “Will this taste as good tomorrow?” The answer is a resounding yes, This sheet pan dinner keeps like a dream, making it perfect for meal prep or those nights when you (gasp) have leftovers. Here’s how I handle storage and reheating so it stays delicious:

Fridge storage: Simply transfer your cooled sausage and peppers into an airtight container. They’ll stay fresh for 3 days – though in my house, they never last that long The flavors actually meld and deepen overnight, making the next day’s lunch even tastier.

Reheating like a pro: For that just-made texture, I prefer the oven or toaster oven at 350°F for about 10 minutes. Spread everything out on a small baking sheet so it crisps up nicely. If you’re in a rush, the microwave works too – just cover with a damp paper towel and heat in 30-second bursts to prevent rubbery sausage.

My no-soggy secret: If the peppers seem a bit soft after reheating, a quick squeeze of fresh lemon juice brightens everything right up. And if you’re really feeling fancy, a quick toss in a hot skillet for a minute or two brings back that perfect caramelized texture.

Nutritional Information

Now let’s talk numbers – but don’t worry, I promise not to turn this into a boring nutrition lecture Here’s the scoop on what you’re getting in each satisfying serving (based on my exact ingredient choices):

• Calories: 280 kcal
• Fat: 18g (5g saturated, 10g unsaturated)
• Protein: 16g – thanks to that flavorful chicken sausage
• Carbs: 12g (2g fiber, 4g sugar)
• Sodium: 800mg

Remember: These are estimates that can vary based on your specific ingredients (like if you use turkey sausage instead of chicken or add extra veggies). But the best part? This meal packs serious flavor while keeping things balanced – no “diet food” vibes here.

FAQs

Got more questions? Drop them in the comments – I’m happy to help troubleshoot Now go try this recipe tonight and come back to tell me how it turned out (and don’t forget to leave a rating) you can also Subscribe in our Pinterest for next recipes.

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