If weeknights hit you hard, this Chicken Sausage Veggie Skillet keeps dinner simple without tasting boring. I’m Samiya El Khoury, born in Marrakesh and now cooking in San Diego, and I lean on skillet meals when I want big flavor with quick cleanup.
My grandmother taught me to watch the heat, season with confidence, and let a pan do the work. So today I’m sharing my go-to Chicken Sausage Veggie Skillet: colorful vegetables, browned chicken sausage, and a bright finish that wakes everything up. You’ll also get swaps, timing tips, and storage basics.
Table of Contents
Table of Contents
Chicken Sausage Veggie Skillet: Why this one-pan meal works
What makes Chicken Sausage Veggie Skillet reliable
This Chicken Sausage Veggie Skillet tastes layered because you brown first and build from there. First, the chicken sausage leaves flavorful bits on the pan. Then, vegetables cook in stages, so firm ones soften while tender ones stay crisp. As a result, the whole skillet tastes richer than the ingredient list suggests. Chicken sausage helps because it arrives pre-seasoned, so you can keep spices minimal and still cook a dinner that feels bold. If you want another quick pan meal, try my Mediterranean-style chicken skillet for a different weeknight vibe. Also, cook poultry-based sausage to the safe internal temperature for poultry, especially when you switch brands.
My Marrakesh-to-San-Diego flavor twist
In Marrakesh, my grandmother used cumin and warm spices to make simple food feel special. In San Diego, I still chase that warmth, but I finish with lemon and herbs for a fresh lift. So, in this Chicken Sausage Veggie Skillet, I use cumin plus smoked paprika, then I toss everything with lemon juice and parsley. Meanwhile, I keep the vegetables bright—bell pepper, zucchini, and red onion bring color and crunch. If you love a creamy skillet night, my Tuscan skillet gives you another one-pan dinner with a cozy feel.
Chicken Sausage Veggie Skillet ingredients and smart swaps
Ingredient list and easy substitutions
Because this Chicken Sausage Veggie Skillet cooks fast, prep first, then cook without stopping.
Ingredients (serves 4):
- 12–14 oz chicken sausage, sliced
- 1 tablespoon olive oil
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
Swap ideas:
- Use turkey sausage or plant-based sausage; adjust browning time.
- Swap broccoli for green beans, cauliflower, mushrooms, or snap peas.
- Add spinach at the end, so it wilts in seconds.
For an easy side that matches this skillet’s quick pace, my garlic butter noodles turn the Chicken Sausage Veggie Skillet into a bigger, family-style meal.
A quick timing guide so veggies cook evenly
Timing matters, so group vegetables by cook speed. First, start with onion and bell pepper. Next, add broccoli because it needs extra minutes. Then, add zucchini late, because it releases water fast.
Use this guide:
- Hard: broccoli, carrots, green beans (add early)
- Medium: peppers, onions, mushrooms (add mid)
- Soft: zucchini, spinach, cherry tomatoes (add late)
If you want another fast “protein + veggies” dinner, my sesame ginger stir-fry keeps the same weeknight energy with a different flavor profile.
| Vegetable | When to add | Texture goal |
|---|---|---|
| Broccoli | Early | Tender-crisp |
| Bell pepper | Middle | Soft with bite |
| Zucchini | Late | Just-cooked |
Chicken Sausage Veggie Skillet instructions that keep texture crisp
How to cook Chicken Sausage Veggie Skillet
- Cook the skillet
- Heat a large, wide skillet over medium-high heat. Then add olive oil.
- Add sliced chicken sausage in a single layer. Stir, then let it sit 2–3 minutes to brown.
- Add onion and bell pepper. Stir for 3–4 minutes, so they soften and pick up browned bits.
- Add broccoli with 2 tablespoons water. Cover 2 minutes, then uncover so steam clears.
- Add zucchini and garlic. Stir 2 minutes.
- Add cumin, smoked paprika, salt, and pepper. Stir 30 seconds.
- Turn off heat. Then add lemon juice and parsley, and toss.
If you want a simple carb that reheats well, my veggie fried rice pairs nicely with this Chicken Sausage Veggie Skillet.
Quick fixes for watery veggies
If your pan looks wet, act fast. First, raise heat for 60–90 seconds and stir less. Next, spread food into one layer so water cooks off. Also, dry vegetables before slicing, because surface water turns into steam. For another fast dinner with bold flavor, my garlic butter chicken bites sit in the same quick-cook lane.
Chicken Sausage Veggie Skillet serving, storage, and meal prep
Serving ideas that taste fresh
This Chicken Sausage Veggie Skillet works as-is, yet it also loves a side. For balanced plates, I borrow ideas from the Healthy Eating Plate guide: load up vegetables, add a carb you enjoy, and finish with a bright topping.
Serving ideas:
- Spoon over rice, quinoa, or couscous.
- Turn it into wraps with pita or tortillas.
- Top with feta or a spoon of Greek yogurt.
If you want a hands-off option with similar ingredients, my sausage sheet pan gives you a simple alternative.
Storage and reheating for meal prep
Let the Chicken Sausage Veggie Skillet cool, then store it in airtight containers in the fridge for up to 4 days. For food-safety details, use these leftovers storage guidelines. Reheat in a skillet over medium heat with a splash of water, or microwave in short bursts and stir between bursts. Then add lemon and herbs after reheating for a fresher finish. For another meal-prep friendly dinner, my Greek chicken bowls also pack well and stay flavorful.
FAQs
Can I Use a Different Type of Sausage?
Yes. Use turkey, pork, or plant-based sausage. However, cook raw sausage fully before you add vegetables, and drain excess fat if needed.
Can I Use Different Vegetables?
Yes. Add firm vegetables first, then add tender ones last. For example, start with green beans, then add peppers, then finish with zucchini or spinach.
How Do I Keep the Vegetables From Getting Soggy?
Use a wide pan, keep heat at medium-high, and avoid crowding. Also, add zucchini and tomatoes late, and cook off moisture fast if it appears.
Can I Make This Ahead for Meal Prep?
Yes. Cook, cool, portion, and reheat in a skillet for the best texture. Add lemon juice and herbs after reheating.
Conclusion
This Chicken Sausage Veggie Skillet gives you a fast dinner that still feels generous: browned sausage, crisp vegetables, and a lemony finish that ties it together. So grab one skillet, cook in layers, and trust your taste. With easy swaps, you can keep this Chicken Sausage Veggie Skillet in rotation all year.
Chicken Sausage Veggie Skillet
Ingredients
Equipment
Method
- Heat a wide skillet over medium-high heat and add olive oil.
- Add sliced chicken sausage in one layer; brown 2–3 minutes, then stir and brown 2 minutes more.
- Add onion and bell pepper; cook 3–4 minutes, stirring.
- Add broccoli and 2 tbsp water; cover 2 minutes, then uncover to release steam.
- Add zucchini and garlic; cook 2 minutes.
- Stir in cumin, smoked paprika, salt, and pepper for 30 seconds.
- Turn off heat; toss with lemon juice and parsley and serve.