Italian Sausage and Chicken
Indulge in the rich and hearty flavors of Italian Sausage and Chicken, a one-skillet masterpiece that's perfect for weeknight dinners or cozy gatherings. This recipe pairs tender, golden-seared chicken thighs with savory mild Italian sausage, all simmered to perfection in a robust sauce made with garlic, onions, bell peppers, diced tomatoes, and a splash of dry white wine. A touch of Italian seasoning and optional red pepper flakes add just the right amount of depth and spice, while fresh parsley completes the dish with a burst of freshness. Ready in about an hour and packed with bold Mediterranean flavors, this versatile dish can be served with crusty bread, creamy polenta, or your favorite pasta for a comfort-food experience that truly satisfies.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 4 pieces mild Italian sausage links
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 medium red bell pepper, sliced into strips
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes (canned)
- 1 cup low-sodium chicken broth
- 0.5 cup dry white wine
- 1.5 teaspoons Italian seasoning
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper on both sides.
Add the chicken thighs to the skillet and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the Italian sausage links. Cook until browned on all sides, about 6-8 minutes. Remove the sausages, slice them into 1-inch pieces, and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the sliced onion and bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release the browned bits. Cook for 2-3 minutes to reduce the wine slightly.
Stir in the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes (if using). Mix well to combine.
Return the chicken thighs and sausage pieces to the skillet, nestling them into the sauce.
Bring the mixture to a simmer, reduce the heat to low, and cover the skillet. Let it cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving.
Serve hot alongside crusty bread, pasta, or polenta for a complete meal.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 5087 mg | 221% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 14.9 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2470 mg | 53% | |
*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.
