Chicken and Sausage Saute
Elevate your weeknight dinner game with this hearty and flavor-packed Chicken and Sausage Sauté. Tender, bite-sized pieces of chicken and smoky slices of sausage are pan-seared to perfection, then simmered with vibrant bell peppers, sweet cherry tomatoes, and aromatic garlic and onions. A splash of chicken broth ties everything together with subtle seasoning from paprika, oregano, and black pepper for a savory, satisfying dish. Ready in just 40 minutes, this versatile recipe can be served on its own for a low-carb option or paired with fluffy rice, al dente pasta, or crusty bread for a heartier meal. Garnished with fresh parsley, this one-pan wonder is ideal for busy evenings yet impressive enough for casual entertaining.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 ounces smoked sausage
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup chicken broth
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and slice the smoked sausage into rounds about 1/4-inch thick.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the smoked sausage slices and cook for 3-4 minutes, stirring occasionally, until browned. Remove the sausage and set aside with the cooked chicken.
Lower the heat to medium and add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.
Add the sliced red and green bell peppers to the skillet and cook for 4-5 minutes, stirring frequently, until the peppers are slightly softened.
Stir in the halved cherry tomatoes and cook for an additional 1-2 minutes, allowing them to slightly soften.
Return the cooked chicken and sausage to the skillet. Pour in the chicken broth and sprinkle in the paprika, dried oregano, salt, and black pepper. Stir everything well to combine.
Let the mixture simmer for 5 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
Remove the skillet from heat and garnish with chopped parsley. Serve hot on its own, or over rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 19.2 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
