Versatile Chicken and Sausage
Perfect for busy weeknights or weekend gatherings, this "Versatile Chicken and Sausage" recipe is a flavorful one-pan wonder that combines tender chicken thighs and smoky sausage with a medley of vibrant vegetables and aromatic spices. Simmered in a savory tomato-based sauce infused with paprika, thyme, and a hint of red pepper flakes, this dish is packed with bold, hearty flavors. Ready in under an hour, it’s easy to customize and pairs beautifully with rice, pasta, or crusty bread for soaking up every last drop of the comforting sauce. Whether you’re craving a cozy family dinner or a crowd-pleasing meal, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 12 ounces smoked sausage (e.g., Andouille or Kielbasa)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers (red, yellow, or green), sliced
- 3 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with half of the salt, pepper, and paprika.
Slice the smoked sausage into bite-sized rounds and set aside.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, until golden brown. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sausage slices and cook for 3-4 minutes until browned. Remove and set aside with the chicken.
Add the diced onion and sliced bell peppers to the skillet. Sauté for 5-6 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes (with juices) and chicken broth, and stir well to combine. Add the remaining salt, paprika, thyme, black pepper, and red pepper flakes (if using).
Return the chicken and sausage to the skillet, nestling them into the sauce and vegetable mixture.
Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook for 20 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust any seasonings as needed.
Garnish with chopped parsley just before serving. Serve hot over rice, pasta, or with crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 6726 mg | 292% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 36.5 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3593 mg | 76% | |
*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.
