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30-Minute Sausage and Veggie Skillet Recipe

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4.2 from 1 review

  • Author: Eliza
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Diet: Low Fat

Description

This quick and vibrant 30-Minute Sausage and Veggie Skillet is a wholesome one-pan meal featuring tender baby potatoes, savory chicken sausage, and a colorful mix of sautéed vegetables. Bursting with Italian seasoning and a refreshing hint of lemon, it’s an easy and flavorful dish perfect for busy weeknights or meal prep.

Ingredients

Vegetables

  • 1 ½ pounds baby potatoes, halved (baby Yukon gold, yellow potatoes, or baby red potatoes; avoid Russet or starchy potatoes)
  • 1 medium red onion, diced small
  • 1 small yellow bell pepper, seeded and diced small
  • 1 small orange bell pepper, seeded and diced small
  • 1 cup cherry tomatoes (or grape tomatoes)
  • 1 medium zucchini, trimmed and diced into small chunks
  • 2 to 3 cloves garlic, finely minced

Protein

  • 14 ounces chicken sausage

Liquids and Oils

  • 4 tablespoons olive oil, divided
  • ¼ cup chicken broth (reduced sodium preferred, water may be substituted)
  • Juice of half of 1 lemon

Seasonings

  • 1 teaspoon Italian seasoning (or to taste)
  • ½ to 1 teaspoon dried oregano (or to taste)
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)

Optional

  • Fresh chopped parsley (or fresh basil, cilantro, or other fresh herbs for garnish)

Instructions

  1. Cook the Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the halved baby potatoes and cook for 8 to 10 minutes, stirring and flipping frequently, until the potatoes are fork-tender and nearly done.
  2. Sear the Sausage: Add the chicken sausage rounds to the skillet with the potatoes and sauté for 3-4 minutes, stirring and flipping frequently, until the sausage is lightly browned. Remember the sausage is pre-cooked, so this step is to warm and add flavor.
  3. Remove Potatoes and Sausage: Once cooked, remove the potatoes and sausage from the skillet and set them aside on a plate.
  4. Sauté the Onions: Add the remaining 2 tablespoons of olive oil to the skillet. Add the diced red onions and sauté for 2-3 minutes, stirring frequently until they begin to soften and become translucent.
  5. Cook the Peppers and Vegetables: Stir in the diced bell peppers, cherry tomatoes, and zucchini. Sauté for 3-5 minutes, stirring frequently until the vegetables soften and develop some color. Drizzle more olive oil if vegetables begin to dry out.
  6. Add Garlic: Stir in the minced garlic and cook for 1 minute, stirring constantly to avoid burning and to release the fragrant aroma.
  7. Combine Potatoes and Sausage: Return the cooked potatoes and sausage to the skillet. Sprinkle Italian seasoning, oregano, salt, and black pepper evenly over the ingredients. Stir and toss to mix and coat all components uniformly.
  8. Deglaze the Pan: Pour in the chicken broth and lemon juice to deglaze the pan, loosening any browned bits stuck to the bottom. Be cautious of the steam that will rise. Adjust liquid amount if desired for more juiciness or tang.
  9. Adjust Seasoning: Taste the skillet contents and add extra salt, pepper, or other seasonings like lemon pepper, chili flakes, or cumin to enhance the flavor to your liking.
  10. Garnish and Serve: Optionally garnish with fresh chopped parsley or other herbs. Serve hot and enjoy this colorful, hearty skillet meal.
  11. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat leftovers in the microwave for about 30 seconds or as needed.

Notes

  • Use non-starchy baby potatoes like Yukon gold or red potatoes for best texture; avoid Russet potatoes.
  • The chicken sausage is pre-cooked, so searing is only to add flavor, not fully cook.
  • If vegetables dry out during cooking, add a drizzle more olive oil to keep them moist.
  • Adjust seasoning generously as the dish contains a large volume of veggies and ingredients.
  • Variations include adding chili flakes for heat, lemon pepper for brightness, or cumin for a Latin flair.
  • Leftovers keep well refrigerated for up to 5 days or frozen for 3 months.
  • Reheat gently to avoid drying out the sausage and veggies.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipekind.com/30-minute-sausage-and-veggie-skillet-recipe/