Chicken and Sausage Supreme
Indulge in the rich, savory flavors of Chicken and Sausage Supreme, a comforting one-pan meal that's perfect for cozy family dinners or special occasions. This recipe combines tender, golden-seared chicken thighs and smoky sausage in a creamy, paprika-spiced sauce enriched with garlic, onions, and a hint of thyme. The velvety sauce, thickened with a simple roux, pairs beautifully with your favorite starch—serve it over rice, buttery mashed potatoes, or pasta for a hearty dish that’s guaranteed to impress. Ready in just an hour, this satisfying recipe bridges the simplicity of rustic home cooking with the decadence of a gourmet meal. Garnish with fresh parsley for a burst of color and flavor, and let this dish become a new favorite in your recipe rotation. Perfect for weeknight dinners or weekend indulgence!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 12 ounces Smoked sausage
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken thighs with salt and pepper on both sides, then sear them in the skillet for 4-5 minutes per side, or until browned. Remove and set aside.
Slice the smoked sausage into 1/4-inch rounds and add to the same skillet. Cook for 3-4 minutes until browned, then remove and set aside with the chicken.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the diced onion and garlic and sauté for 2-3 minutes, or until softened and fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for 1 minute to form a roux.
Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer and allow it to thicken slightly, about 2-3 minutes.
Stir in the heavy cream, paprika, thyme, and additional salt and pepper to taste.
Return the chicken thighs and sausage to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let everything simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasonings as needed. Sprinkle with chopped parsley before serving, if desired.
Serve hot over rice, pasta, or mashed potatoes for a hearty, satisfying meal.
Nutrition Facts
Calories |
3792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.2 g | 384% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1321 mg | 440% | |
| Sodium | 7838 mg | 341% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.5 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 271 mg | 21% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2890 mg | 62% | |
*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.
