Chicken Sausage with Fennel and Onions
Transform dinner into a Mediterranean-inspired delight with this rustic and flavorful Chicken Sausage with Fennel and Onions recipe. Juicy chicken sausages are browned to perfection and paired with caramelized fennel and onions, creating a beautifully balanced dish that’s savory, sweet, and subtly spiced. Aromatic garlic, fresh thyme, and a splash of lemon juice elevate the flavors, while a simmer in chicken broth ensures each bite is tender and infused with richness. Finished with a sprinkle of fresh parsley, this one-pan wonder is as versatile as it is delicious—perfectly paired with mashed potatoes, crusty bread, or a vibrant green salad. With a quick prep time of 15 minutes, this easy weeknight meal is a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 links chicken sausages
- 1 large fennel bulb
- 1 large yellow onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chicken broth
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons parsley (for garnish)
Instructions
Slice the fennel bulb in half and remove the core. Thinly slice both halves into strips. Peel and thinly slice the yellow onion.
Mince the garlic cloves and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken sausages and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Once browned, remove the sausages from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the fennel and onion slices to the skillet and sauté over medium heat, stirring frequently, until they soften and begin to caramelize, about 8-10 minutes.
Stir in the minced garlic, fresh thyme, salt, black pepper, and red pepper flakes (if using). Cook for an additional 1-2 minutes until the garlic is fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes to reduce slightly.
Return the browned chicken sausages to the skillet, nestling them into the fennel and onion mixture. Cover the skillet with a lid and cook on low heat for another 5 minutes, or until the sausages are fully cooked through.
Remove the skillet from heat and stir in the lemon juice for a burst of brightness. Taste and adjust seasoning if needed.
Garnish with chopped parsley before serving. This dish pairs beautifully with mashed potatoes, crusty bread, or a fresh green salad.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 618 mg | 13% | |
*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.
