Skillet Sausage and Chicken
Savor the hearty flavors of this Skillet Sausage and Chicken recipe, a one-pan wonder that combines tender bone-in, skin-on chicken thighs with smoky sausage for a meal that's both comforting and packed with bold spices. With sautéed bell peppers, onions, and garlic simmered in a rich, paprika-spiced tomato broth, this dish delivers layers of savory goodness that are perfect for a cozy family dinner or easy weeknight meal. Garnished with fresh parsley and optional parmesan cheese for an extra touch of indulgence, this 45-minute recipe is as satisfying as it is convenient, offering minimal cleanup without skimping on flavor. Perfectly balanced, this dish is ideal for anyone looking for a no-fuss, protein-packed dinner idea.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 8 oz smoked sausage (sliced into 1/2-inch rounds)
- 2 tablespoons olive oil
- 1 medium yellow onion (sliced)
- 1 medium bell pepper (sliced, any color)
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup parmesan cheese (grated, optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with half of the salt, black pepper, paprika, and thyme.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Place the chicken thighs skin-side down in the skillet and cook for 4-5 minutes until golden brown. Flip and cook the other side for an additional 4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced sausage and cook for 3-4 minutes until browned. Remove the sausage and set aside with the chicken.
Reduce the heat to medium and add the sliced onion and bell pepper to the skillet. Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the chicken broth and tomato paste, scraping the bottom of the skillet to deglaze it and incorporate the browned bits. Add the remaining paprika, thyme, salt, and pepper.
Return the chicken thighs and sausage to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Optional: Garnish with grated parmesan cheese for added richness and sprinkle with fresh parsley before serving.
Serve warm and enjoy a flavorful one-skillet dinner.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 581 mg | 12% | |
*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.
