Recipe

Weeknight Chicken Sausage and Peppers

A classic Italian American inspired skillet dinner with sizzling chicken sausage, sweet peppers, onions, garlic, and a splash of tomato. Ready fast, tastes like you cooked all day.

By Matt Campbell

•

4.8

A cast iron skillet filled with browned chicken sausage slices, sautéed bell peppers and onions, and a light tomato sauce on a wooden table with a loaf of crusty bread nearby

Jump to Recipe

Some weeknights call for a recipe that feels like a hug but cooks like a sprint. This chicken sausage and peppers situation is my go-to when I want classic Italian American comfort without babysitting a pot for two hours.

We are talking browned sausage coins with crisp edges, peppers that keep a little bite, onions that melt into sweetness, and just enough garlicky tomato goodness to make you consider mopping the pan with bread. You can pile it into hoagie rolls, spoon it over pasta, or keep it simple over rice or polenta. It is flexible, forgiving, and honestly hard to mess up as long as you keep tasting as you go.

Chicken sausage slices browning in a skillet with caramelized bits forming on the pan surface

Why It Works

Big flavor, fast: Browning the sausage first builds a fond that seasons the whole pan.
Classic vibe, lighter lift: Chicken sausage gives you that sausage-and-peppers feel with a weeknight-friendly shortcut.
Balanced texture: Peppers stay vibrant and slightly crisp while onions turn sweet and jammy.
Sauce that behaves: A small amount of crushed tomatoes and a splash of broth create a glossy, spoonable sauce instead of a watery mess.
Choose your own adventure: Sandwich, pasta, grain bowl, or meal prep boxes, it all works.

Pairs Well With

Toasted hoagie rolls or crusty Italian bread
Creamy polenta or quick grits
Garlic roasted broccoli or sautéed green beans
Simple arugula salad with lemon and Parmesan

Storage Tips

Refrigerate

Cool completely, then store in an airtight container for up to 4 days. The flavors deepen overnight, which is very much the point.

Freeze

Freeze in portions for up to 2 months. Thaw overnight in the fridge for the smoothest texture.

Reheat

Warm in a skillet over medium-low with a splash of water or broth until glossy and hot. Microwave works too, but the skillet brings back those crisp edges.

Leftover glow-up ideas

Stuff into a toasted roll with provolone
Toss with pasta and a little extra olive oil
Top a baked potato or creamy polenta
Fold into scrambled eggs for a fast breakfast

Common Questions

What makes this “classic” if it uses chicken sausage?

The flavor profile and technique are straight out of the Italian American playbook: browned sausage, peppers, onions, garlic, oregano, and a touch of tomato cooked together in one pan. Chicken sausage is simply a modern, weeknight-friendly swap that keeps the vibe and delivers the same comfort-food results.

Should I use pre-cooked or raw chicken sausage?

Either works. Many chicken sausage links are fully cooked, which means you are mainly browning for flavor. If you are using raw chicken Italian sausage, cook it all the way through (to 165°F) before you move on.

Should I use sweet or hot chicken sausage?

Either. Sweet is family-friendly. Hot is for the people who want a little drama. You can also do half and half.

Do I have to add tomatoes?

No. For a drier version, skip the tomatoes and deglaze with a splash of broth or water, then finish with olive oil and a squeeze of lemon. If you want that classic deli-style vibe, keep the tomatoes in.

How do I keep peppers from turning mushy?

Cook them over medium-high heat and stop when they are tender but still hold their shape. If your pan looks steamy instead of sizzling, bump the heat slightly and avoid overcrowding. Cook in batches if you need to.

Can I make this in the oven instead?

Yes. Roast peppers and onions at 425°F until tender and browned at the edges, then toss with browned sausage and warm through with the tomato mixture in a skillet or roasting pan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is ideal)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring cups and spoons

I used to think “sausage and peppers” was one of those dishes you only get from a corner deli or at a family party where someone is guarding the tray like it is an heirloom. Then I started cooking it at home on the busiest nights, mostly because it is hard to beat a one-pan dinner that smells like an Italian bakery got into a friendly argument with a pizzeria. This chicken sausage version keeps the spirit of the classic, but it fits into real life, like the kind where you are hungry now and the sink is already full.

Weeknight Chicken Sausage and Peppers

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 tablespoon olive oil
1 1/4 pounds chicken sausage links (sweet or hot), sliced into 1/2-inch rounds
1 large yellow onion, thinly sliced
3 bell peppers (mix of red, yellow, and green), thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup crushed tomatoes (or tomato passata)
1/4 cup chicken broth or water
1 teaspoon red wine vinegar (or a squeeze of lemon)
Fresh basil or parsley, for serving (optional)
Sliced provolone, for serving (optional)
Grated Parmesan, for serving (optional)

For serving (pick one): toasted hoagie rolls, cooked pasta, rice, or creamy polenta.

Instructions

Brown the sausage. Heat a 12-inch skillet over medium-high heat. Add the olive oil, then add the sliced chicken sausage in an even layer. Cook for 3 to 5 minutes, stirring occasionally, until browned with crisp edges. If using raw chicken sausage, cook until it reaches 165°F (this can take a few extra minutes). Transfer sausage to a plate. If the pan looks dry (common with leaner chicken sausage), add another small drizzle of oil before the next step.
Soften the onions. Add the sliced onion to the skillet. Cook for 2 to 3 minutes, stirring, until it starts to soften and pick up a little color.
Sauté the peppers. Add the sliced peppers and cook 5 to 7 minutes, stirring occasionally, until tender but not mushy. You want sizzle, not steam, so avoid overcrowding. If needed, cook in batches (it may add a few minutes). If the pan looks dry, add a small splash of broth or water to keep things moving.
Cook the garlic and spices briefly. Add the garlic, oregano, salt, black pepper, and red pepper flakes (if using). Cook 30 seconds, just until fragrant. Keep it moving so the garlic does not burn.
Add the tomato and deglaze. Stir in the crushed tomatoes and broth. Scrape up any browned bits from the bottom of the skillet. That is your built-in seasoning.
Finish together. Return the sausage to the skillet and simmer 3 to 5 minutes until everything is glossy and the sauce lightly thickens.
Brighten and serve. Turn off the heat and stir in the red wine vinegar. Taste and adjust salt and heat. Serve in toasted rolls, over pasta, or over polenta. Finish with basil or parsley and Parmesan if you want to make it feel a little extra.

A plated chicken sausage and peppers sandwich on a toasted hoagie roll with melted provolone on a kitchen counter

Nutrition information is estimated.

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